Roasted Brussel Sprouts Caesar Salad is the perfect balance of hearty, roasted Brussel sprouts and light, Caesar salad. It's exactly what you need when you want a little something more than the traditional Caesar salad.
Hi everyone! I'm Jenna from over at Seasoned Sprinkles, and I'm a bloggy friend of Kim's.
I saw that Kim was affected by Hurricane Irma so I offered to help out and write a post while Kim and John get back to normal after the storm.
I thought I'd share one of my favorite fall salads with you all: this roasted Brussel sprouts Caesar salad.
This time of year, I'm in a weird transition. I live in the northeast so September can be funky. Sometimes it is prematurely cool here the way it was through the end of August and Labor Day weekend.
As soon as the first hint of chill comes into the air, I'm like give me all the comfort food.
And I do mean all of it and of course, I want pumpkin everything like Grandma's Pumpkin Roll that Kim posted a few weeks ago or my Pumpkin Parmesan Pizza with Brown Butter Onions and Kale.
But then summer comes back. That's where it's at today here. As I write this, a warm, muggy breeze blows through my window.
My confused legs are wearing shorts. My pumpkin coffee creamer feels oddly out of place.
So I start to want salads and lighter feeling fare again, but I still want them to feel a little heartier than summer salads. Make sense? Ok good.
Well, this roasted brussel sprout Caesar salad is the perfect mix of hearty and lighter. It'll be on our dinner menu for sure a few during this warm snap we are having.
The roasted Brussel sprouts give it a nice earthy feel.
They are full of flavor from roasting them with garlic, Parmesan cheese, and olive oil so there's an extra layer of interest to this salad.
For the greens, you can use any greens you like. I prefer a really crunchy green that holds its texture well so I use kale as a base.
Just remove the thick stalks and quick chop it. You could also use romaine hearts or even collard greens, any sturdy green your little heart desires.
Then I drizzle it with my homemade, egg-free Caesar salad dressing and top it with lots of extra Parmesan cheese. And for extra crunch, I finish it all of with my baked Parmesan crisps.
OMG. The best. I could snack on those alllll day. If you're looking for something to pair with this salad, try our fried cabbage.
Don't forget to check out our Air Fryer Brussel Sprouts recipe!
If you like this Roasted Caesar Brussel Sprout Salad recipe, please leave us a comment and rate the recipe card. You can also find us on Facebook, Pinterest, Twitter and Instagram searching for Berly's Kitchen!
Recipe Card with Ingredient Amounts and Instructions
- 12 ounces brussels sprouts
- 4 tablespoons olive oil
- 2 tablespoons Parmesan cheese, grated
- 3 cloves garlic, pressed
- 1 tablespoons balsamic vinegar
- ½ cup Parmesan cheese, shredded off the block
- ½ cup Parmesan cheese, finely grated off the block
- 1 teaspoon garlic powder
- Salt and pepper, to taste
For the Dressing
- ¾ cup extra virgin olive oil
- ½ cup Parmesan cheese, grated off the block
- 2 tablespoons mayonnaise, reduced fat
- 1 tablespoon freshly squeezed lemon juice
- 3 garlic cloves, pressed
- 1 ½ tablespoons Dijon mustard
- 1 ½ teaspoon Worcestershire sauce
- Salt and pepper, to taste
For the Salad
- 16 ounces kale, or other hearty greens; thick stems removed
- ¼ cup Parmesan cheese, shredded or shaved
Roast the Brussel Sprouts
- Preheat the oven to 400°F. Cut the flat bottom end off of the brussel sprouts and then cut them in half.12 ounces brussels sprouts
- Toss with olive oil, Parmesan, crushed garlic, salt, pepper, and balsamic vinegar until they are evenly covered.4 tablespoons olive oil2 tablespoons Parmesan cheese3 cloves garlic1 tablespoons balsamic vinegar¾ cup extra virgin olive oil1 tablespoon freshly squeezed lemon juice1 ½ teaspoon Worcestershire sauce½ cup Parmesan cheese
- Spread the dressed brussel sprouts over a cookie tray with aluminum foil and sprayed with nonstick spray.
- Roast in a 400°F oven for 20 to 25 minutes or until edges of the sprouts begin to brown, turning halfway through. Remove from oven and let cool.
For Parmesan Crisps
- Toss the grated and shredded Parmesan cheese together with salt, pepper and garlic powder.½ cup Parmesan cheese½ cup Parmesan cheese1 teaspoon garlic powderSalt and pepper
- Press the mixture into flat circles and lay the circles on a cookie sheet sprayed with nonstick spray.
- Bake at 400 until the cheese is golden and crisp, between 3 and 5 minutes. Remove from oven.
For the Dressing
- Add all of the ingredients for the dressing together and whisk until combined. Whisk again prior to serving.2 tablespoons mayonnaise3 garlic cloves1 ½ tablespoons Dijon mustardSalt and pepper
To Assemble the Salad
- Remove the stalks from the kale and chop. Place in a large salad bowl.16 ounces kale¼ cup Parmesan cheese
- Add Parmesan cheese and brussel sprouts.
- Toss together and drizzle with salad dressing. Toss again. Serve and garnish with Parmesan cheese crisps.