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This Vegan Brussels Sprout and Kale Caesar Salad is healthy spin on the classic with crisp Brussels sprouts, crunchy homemade rosemary croutons and a delicious dairy-free cashew caesar dressing. Great for a crowd!

Brussels Sprout and Kale Caesar Salad with Rosemary Croutons

  • Author: Alexis | Hummusapien
  • Prep Time: 15 minutes
  • Cook Time: 10
  • Total Time: 25 minutes
  • Yield: 4-6 servings 1x
  • Category: Salad
  • Method: No-Cook
  • Cuisine: American

Description

This Brussels Sprout and Kale Caesar Salad is a healthy spin on the classic with crisp Brussels sprouts, crunchy homemade rosemary croutons and a tasty cashew caesar dressing. Great for a party!


Scale

Ingredients

For the salad:

  • 1 bunch kale (I used purple), de-stemmed and sliced into ribbons
  • 12 oz Brussels sprouts, trimmed, halved and very thinly sliced or shredded
  • 1 1/2 cups thinly sliced red cabbage or radicchio
  • Optional add-ins: 1/2 cup toasted walnuts

For the caesar dressing:

  • 3/4 cup raw cashews
  • 3 tbsp nutritional yeast
  • 6 tbsp lemon juice
  • 1/2 cup water (more to thin if needed)
  • 1 1/2 tsp dijon
  • 4 garlic cloves
  • 2 tbsp capers
  • 1/2 tsp sea salt
  • Lots of freshly ground black pepper

For the rosemary croutons:

  • 1 heaping cup stale/crusty bread, cut into cubes (I used defrosted from frozen multigrain bread)
  • 1 tbsp extra virgin olive oil
  • 1/4 tsp each dried rosemary, garlic powder, and kosher salt

Instructions

  1. Place cup cashews in a small bowl. Cover with boiling water.
  2. Preheat oven to 350F. Place bread cubes on a baking sheet lined with parchment paper or a Silipat. Add oil, spices, and salt tossing to combine. Bake for 10-12 minutes.
  3. Meanwhile, chop the Brussels, kale, and cabbage and place in a large mixing bowl. (If you have a mandolin or shredding attachment on your food processor, feel free to use for the Brussels and cabbage.)
  4. Drain and rinse cashews. Combine dressing ingredients in a blender (I used my nutribullet) and blend until very smooth and creamy. Taste and adjust if needed.
  5. To serve, place veggies and as much dressing as desired in a mixing bowl and toss thoroughly so everything is coated, massaging the dresses into the kale. Top with croutons just before serving. If you’re only eating a portion, toss a small amount and keep the rest separate in the fridge and combine just before serving. Dressing will thicken as it sits in the fridge, so add water if needed. I love this shaker bottle for leftover dressing!