Brussels Sprouts Caesar Salad Recipe (2024)

Our new favorite Caesar Salad! My wife isn’t a brussel sprout fan, so she was skeptical, but she loved this salad. We wanted to make a meal of it, so I pounded a chicken breast to 1/2 inch, brushed it with olive oil and sprinkled salt, pepper and Italian seasoning on it and put it on a third parchment lined sheet pan. I coated the top with mayo and sprinkled parmigiano on top and baked it in the oven at the same time as the other two. Perfect addition to make this salad a meal!

Excellent. Added roasted chickpeas to make more filling.

Substituted roasted pistachios for the croutons and even without the bread, this was delicious. I could envision adding in avocado and having this be a very filling lunch.

Made this for one person (me) and used a little less than half a lb of brussel sprouts, one slice of sourdough, 2 cloves of garlic, juice from half a lemon, and pecorino to taste. Thought I'd share for anyone else who's cooking for one! Cooked for about 17 minutes all together on a medium sized sheet pan. Came together beautifully!

This is delicious. The dressing itself is a keeper, but the sturdiness of the shaved sprouts really stands up to the sharp dressing. The balance between the creamy roasted sprouts and the shaved ones is terrific. We'll add this to our regular salad rotation.

You can make the dressing stronger than you might normally because the sprouts and croutons are pretty bland on their own. I doubled the lemon juice and garlic and the taste after combining was great

My goodness, this was divine. I thought I already knew a lot about Brussels sprouts and zippy vinaigrette dressing; I was wrong. This is so much better than you can imagine; it’s so easy; make it immediately. I followed the recipe exactly as written. It’s outstanding.

I didn’t have Parmesan cheese so made it vegan with nutritional yeast. Added cut grapefruit and some shredded radicchio to give added texture and colors. Best salad I ever ate! ( did throw in some mashed anchovies too).

Looks delicious, but there is no way I would dirty two pans! Make the croutons using foil in the pan while you clean and cut your sprouts. Slide the croutons to a plate to cool and cook your veggies. Less clean up always make food taste better.

An excellent winter salad. My tweaks were to add a little Dijon mustard to the dressing and made a garlic oil for tossing the croutons in prior to baking. I made focaccia earlier this week and used some it for the for the croutons. I’m thinking some thinly sliced fennel bulb could be excellent in this salad as well.

I made this salad tonight for myself and halved the recipe. I didn’t have any bread for croutons but I added sliced almonds for crunch and it was delicious! Can’t wait to try the croutons next time

A surprisingly wonderful mix of different textures and tastes that work beautifully together. I added in some shaved broccoli (including the stalk), an avocado, and upped the garlic and lemon. Delish!

Incredible! So flavorful. I would double the dressing to add a little more of that yummy flavor and/or to add to left overs.

To make this easier (no measuring) and more lemony, consider substituting “zest and juice of one lemon” for the 1.5 T of lemon juice.

Our new go to salad. If you like this one try Natasha's Kitchen Panzanella salad, also amazing.

All raw, nutritional yeast. Great

Quick, easy, and great. We loved the contrast between the raw and the slightly charred brussels. I added some thin slivers of red onion. The assertive dressing is a great complement. I used about 2/3 of the dressing to toss. Made oven-baked boneless thighs to make a more substantial meal. I dialed back on the croutons a bit. Note for next time: don't combine croutons if you think there will be leftovers for lunch the next day. They'll get soggy. Just add to each plate at serving.

I added 2 anchovies to the dressing and put it through the emulsion blender, makes a great Caesar dressing that doesn’t separate without needing a raw egg! I would probably increase the lemon next time and up the roasted to raw Brussels sprout ratio but all in all a success.

Can this be made in advance? While I love the taste of roasted Brussels, the smell is not something I want just before guests arrive. Plus I’d love to have some dishes ready so I can mingle!

Two pounds of Brussel sprouts for four to six servings. It would be a side dish for eight servings.

Delicious! I made the dressing and poured it over the shredded sprouts to “cook” them a little while the others roasted.

We still haven't classed up from my boy Ken's store bought caesar dressing -- we're still basking in the glow of roasted and raw sprouts as the salad base. Anyways, we'd like to welcome this recipe to our heavy rotation. Maybe we'll try the dressing when we make it tonight.

We make this at least every other week in my house, and surprisingly my kids are obsessed with it. We always add grilled chicken and can stretch this 5 ways for dinner.

Delicious!! Added a bunch of lacinato kale. Next time I'll add roasted chickpeas to make more hearty as a main salad.

I roasted canned garbanzo beans with the Brussels Sprouts. I rinsed and drained them,dried them with a towel, tossed them with olive oil, salt, pepper and Zatar (you could use any spice). They are nutty flavored and add more nutrition than croutons.

Really good-added anchovies…of course

Delicious! I substituted roasted garlic cloves and toasted panko bread crumbs because that’s what I had in hand. So good! This is definitely going in the rotation