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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
  • 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, toss together veggies and as much dressing as desired and 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!