When it comes to salads, I’m all about bold flavors and great textures. This Crispy Brussels Sprout Caesar Salad checks all the boxes for me.
The crunch of the roasted Brussels sprouts, the tangy homemade Caesar dressing, and the golden croutons come together for a salad that’s not just a side dish—it’s the star of the table.
For an extra Mediterranean twist, try adding a Mediterranean Salad Dressing for a fresh, zesty kick.
This is how I prepare it step by step. No fluff, just delicious results.
Crispy Brussels Sprout Caesar Salad
Equipment
- Baking sheet
- Large mixing bowls
- Whisk
- Measuring cups and spoons
- Knife and cutting board
- Grater for Parmesan cheese
Ingredients
For the croutons
- 2 cups day-old bread, cut into ½-inch cubes
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp freshly cracked black pepper
For the Brussels sprouts
- 2 lbs Brussels sprouts, halved
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
For the Caesar dressing
- 1/3 cup mayonnaise
- 1 tsp Dijon mustard
- 2 garlic cloves, finely grated
- 3 tbsp fresh lemon juice
- 2 tsp Worcestershire sauce
- 1/2 cup freshly grated Parmesan cheese
- 3 tbsp olive oil
- Salt and pepper to taste
For assembly
- Freshly grated Parmesan cheese (for topping)
- Optional: Lemon zest or chopped parsley for garnish
Instructions
- Step 1: Prepare the croutonsPreheat oven to 375°F (190°C).Toss bread cubes with olive oil, garlic powder, salt, and black pepper in a bowl.Spread evenly on a baking sheet.Bake for 10-12 minutes, tossing halfway, until golden and crispy. Set aside.
- Step 2: Roast the Brussels sproutsIncrease oven temperature to 400°F (200°C).Rinse and trim Brussels sprouts, then halve lengthwise.Toss with olive oil, salt, and black pepper.Spread on a baking sheet, cut-side down.Roast for 20-25 minutes, until crispy and browned. Cool slightly.
- Step 3: Make the Caesar dressingWhisk together mayonnaise, Dijon mustard, garlic, lemon juice, Worcestershire sauce, and Parmesan cheese.Gradually drizzle in olive oil while whisking until smooth.Taste and adjust with salt and pepper.
- Step 4: Assemble the saladPlace roasted Brussels sprouts in a large serving bowl.Add croutons and drizzle dressing over the top.Toss gently to coat.Finish with extra Parmesan, lemon zest, or parsley.
- Step 5: ServeServe immediately for the best texture, with warm Brussels sprouts and crisp croutons.
Video
Notes
Cooking Tips
- Even Roasting: Ensure Brussels sprouts are evenly spaced on the baking sheet for optimal crispiness.
- Custom Croutons: Add dried herbs like rosemary or thyme for extra flavor.
- Consistency in Dressing: Whisk olive oil slowly to emulsify the dressing for a silky texture.
- Storage Tip: Keep croutons separate to maintain crunch.
Variations You Can Try
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This salad is versatile, and you can tweak it to suit your preferences:
- Add protein: Top with grilled chicken, shrimp, or a soft-boiled egg for a hearty meal.
- Switch the greens: Swap Brussels sprouts with kale, thinly sliced cabbage, or a mix of both.
- Different croutons: Use flavored bread or add herbs like rosemary to the crouton mix.
Nutritional Information (Per Serving)
Nutrient
Amount
% Daily Value*
Calories
285 kcal
14%
Total Fat
21 g
27%
Saturated Fat
5 g
25%
Cholesterol
15 mg
5%
Sodium
470 mg
20%
Total Carbohydrate
20 g
7%
Dietary Fiber
5 g
18%
Sugars
3 g
—
Protein
7 g
14%
Vitamin A
250 IU
5%
Vitamin C
55 mg
61%
Calcium
120 mg
12%
Iron
1.5 mg
8%
Notes
- Serving size: Based on 1/6th of the recipe.
- Customizable: Adding protein (like grilled chicken or shrimp) or other toppings will increase calorie and nutrient counts.
- Lower-fat option: Reduce olive oil or use a low-fat mayonnaise for fewer calories and less fat.
- Higher fiber: Incorporate more greens or roasted vegetables for a fiber boost.
% Daily Value (DV) is based on a 2,000-calorie diet. Adjust as needed for your individual dietary needs.
This table provides a general overview, so feel free to use it as a guide! Let me know if you’d like a deeper breakdown of any particular ingredient.