Brussels & Kale Caesar with Cheezy Garlic Croutons

There’s something irresistible about the crisp crunch of fresh greens coated in a creamy, savory dressing that feels indulgent but still oh-so-good for you. This Brussels and Kale Caesar salad with cheezy garlic croutons hits all the right notes—earthy, tangy, rich, and fresh. Every bite is layered with flavor, and those golden garlic croutons? They’re the kind you’ll find yourself snacking on straight from the baking tray.

Behind the Recipe

This salad was born out of a late-night craving for something satisfying yet wholesome. I had a bunch of kale in the fridge, a handful of Brussels sprouts, and the memory of a dreamy Caesar I had while traveling in California. I whipped up a quick dressing using cashews and lemon, tossed in some leftover sourdough cubes with garlic, and the result was magic. Now, it’s become a staple in my weekly routine.

Recipe Origin or Trivia

While Caesar salad traditionally hails from Tijuana, Mexico, this twist brings it into modern territory with a plant-based flair. The original Caesar was never meant to be fancy—it was a quick fix using bold ingredients, and that spirit lives on here. Using kale and Brussels sprouts brings not only texture but a hearty base that stands up to the creamy dressing.

Why You’ll Love Brussels & Kale Caesar with Cheezy Garlic Croutons

This salad isn’t just for Caesar lovers—it’s a game-changer for anyone looking to amp up their salad game.

Versatile: Serve it as a main dish, a side, or even stuffed into wraps for a tasty twist.

Budget-Friendly: Uses everyday ingredients that are often already in your pantry or fridge.

Quick and Easy: Comes together in about 30 minutes, start to finish.

Customizable: Add chickpeas, tofu, or even roasted veggies for extra protein and flair.

Crowd-Pleasing: Perfect for potlucks, picnics, or dinner parties—it disappears fast.

Make-Ahead Friendly: The dressing can be made ahead, and the croutons stay crispy for days.

Great for Leftovers: Tossed salad holds up well for next-day lunch, especially with sturdy greens like kale and Brussels.

Chef’s Pro Tips for Perfect Results

Want to level up your salad game even more? Here’s how to get it just right.

• Soak your cashews for a creamier dressing—it blends smoother and tastes richer.
• Massage the kale with a bit of olive oil and salt to soften the texture and boost flavor.
• Make your croutons golden and crisp by spreading them out in a single layer when baking.
• Add the dressing just before serving to keep everything vibrant and fresh.
• Use fresh lemon juice for the dressing—it makes a world of difference in brightness.

Kitchen Tools You’ll Need

This recipe keeps things simple, and so should your tools.

Blender: For creating that ultra-smooth, creamy dressing.

Mixing Bowls: One for the salad, one for the croutons, and one for tossing everything together.

Baking Sheet: To get those croutons nice and crispy.

Chef’s Knife: For shredding Brussels sprouts and chopping kale with precision.

Salad Spinner: Helps remove excess water so your greens stay crisp.

Ingredients in Brussels & Kale Caesar with Cheezy Garlic Croutons

This combo of crunchy greens, savory dressing, and crispy croutons is what makes the magic happen.

1. Brussels Sprouts: 2 cups, finely shredded. Brings earthy crunch and slight bitterness that’s perfectly balanced by the dressing.
2. Kale: 3 cups, de-stemmed and chopped. Adds hearty texture and deep green flavor.
3. Garlic: 2 cloves, minced. Infuses croutons and dressing with bold flavor.
4. Lemon Juice: 2 tablespoons, freshly squeezed. Brightens the dressing with citrusy zing.
5. Bread Cubes: 2 cups, cubed sourdough or any crusty bread. Forms the golden crouton base.
6. Cashews: ½ cup, soaked. The creamy base for the cheezy dressing.
7. Dijon Mustard: 1 teaspoon. Adds tang and depth to the dressing.
8. Nutritional Yeast: 2 tablespoons. Delivers that cheesy flavor without any dairy.
9. Olive Oil: 3 tablespoons. Used in both the dressing and to crisp up the croutons.
10. Salt: ½ teaspoon. Enhances all the other flavors.
11. Black Pepper: ¼ teaspoon. Adds a subtle kick.

Ingredient Substitutions

Need to tweak the recipe? No problem. Here are a few easy swaps.

Cashews: Use sunflower seeds or silken tofu for a nut-free version.
Kale: Try spinach or romaine for a different green texture.
Bread Cubes: Gluten-free bread works beautifully for a GF option.
Nutritional Yeast: Swap with vegan parmesan or omit if unavailable.
Dijon Mustard: Use stone-ground or yellow mustard in a pinch.

Ingredient Spotlight

Brussels Sprouts: These little cabbages bring a nutty, earthy flavor that stands up to creamy dressings and adds crunch when shredded raw.

Nutritional Yeast: Often called “nooch,” this vegan staple adds a cheesy, umami-rich taste that makes the dressing pop without any dairy.

Instructions for Making Brussels & Kale Caesar with Cheezy Garlic Croutons

Let’s get into it—this salad comes together faster than you’d think, and the payoff is huge.

1. Preheat Your Equipment:
   Set your oven to 375°F so it’s ready for those garlicky croutons.
2. Combine Ingredients:
   Blend soaked cashews, lemon juice, garlic, Dijon mustard, nutritional yeast, olive oil, salt, and pepper until silky smooth. Set the dressing aside.
3. Prepare Your Cooking Vessel:
   On a baking sheet, toss bread cubes with olive oil and minced garlic. Spread them out in a single layer.
4. Assemble the Dish:
   Bake croutons for 12 to 15 minutes until golden brown, turning halfway. Let cool slightly.
5. Cook to Perfection:
   Massage the kale in a large bowl with a pinch of salt until it softens. Add shredded Brussels sprouts and toss to combine.
6. Finishing Touches:
   Pour the dressing over the greens and toss to coat. Add in the croutons and toss again gently.
7. Serve and Enjoy:
   Top with extra nutritional yeast or a squeeze of lemon. Serve fresh and chilled for best results.

Texture & Flavor Secrets

This salad is a celebration of contrasts. The kale and Brussels sprouts are crunchy and robust, standing up to the creamy, tangy dressing. The croutons add a garlicky crunch that bursts with flavor in every bite. The cashew dressing is smooth and luscious with just the right hint of zest and savory depth.

Cooking Tips & Tricks

Here are a few tricks to make this salad even better:

• Massage the kale longer than you think—your jaw will thank you.
• Toast croutons just before serving if prepping ahead.
• Thin out the dressing with water or more lemon juice if it thickens in the fridge.

What to Avoid

Avoid these common slip-ups for the best results:

• Skipping the soaking step for cashews—your blender will struggle and the dressing will be grainy.
• Overbaking the croutons—watch closely in the last few minutes.
• Using pre-shredded greens—they often lack the freshness and texture of hand-prepped ones.

Nutrition Facts

Servings: 4
Calories per serving: 280

Note: These are approximate values.

Preparation Time

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Make-Ahead and Storage Tips

This salad keeps well and is a great meal prep option. Store the dressing separately to prevent sogginess. The croutons can be stored in an airtight container for up to 3 days. The kale and Brussels mix can be chopped ahead and kept in the fridge for up to 2 days. To reheat croutons, pop them in the oven for a few minutes to regain their crunch.

How to Serve Brussels & Kale Caesar with Cheezy Garlic Croutons

Serve as a hearty lunch, a light dinner, or a show-stopping side. Pair it with grilled tofu or a cup of soup for a complete meal. For gatherings, plate it on a large serving platter and garnish with lemon wedges and a dusting of nutritional yeast.

Creative Leftover Transformations

Turn your leftovers into something new:

• Stuff into a whole wheat wrap with avocado slices
• Toss with warm quinoa for a quick grain bowl
• Top with roasted chickpeas and serve over sweet potatoes

Additional Tips

• If the dressing thickens in the fridge, just stir in a tablespoon of water before using.
• Freshly cracked black pepper over the top right before serving adds a nice punch.
• Add capers for a briny boost.

Make It a Showstopper

Presentation matters! Serve in a wide, shallow bowl so the croutons and greens don’t sink. Garnish with a lemon wedge and a sprinkle of nutritional yeast for that “wow” effect. If you’re hosting, try plating each serving individually for an elegant touch.

Variations to Try

• Spicy Caesar: Add a pinch of red pepper flakes or a splash of hot sauce to the dressing.
• Protein Boost: Toss in grilled tempeh or smoky chickpeas.
• Avocado Upgrade: Add diced avocado for creaminess and extra richness.
• Crunch Factor: Add roasted sunflower seeds or pumpkin seeds for even more crunch.
• Citrus Twist: Swap lemon for lime for a slightly different tang.

FAQ’s

Q1: Can I use store-bought croutons?

Yes, but homemade croutons really elevate the texture and flavor.

Q2: What can I use instead of nutritional yeast?

Try vegan parmesan or omit if needed, though it adds a lot to the flavor.

Q3: How long does the dressing last?

Up to 5 days in the fridge in a sealed jar.

Q4: Can I make this nut-free?

Absolutely. Use sunflower seeds or silken tofu in place of cashews.

Q5: Is this recipe gluten-free?

Use gluten-free bread for the croutons to make it GF-friendly.

Q6: Can I prep this the night before?

Yes, just store components separately and assemble before serving.

Q7: What’s the best kale to use?

Lacinato (dino) kale is tender and works beautifully in this salad.

Q8: Can I double this recipe?

Easily! Just scale up ingredients and use a bigger mixing bowl.

Q9: Is the dressing suitable for other salads?

Definitely—it’s great on grain bowls, wraps, or roasted veggies.

Q10: Can I add fruit to this salad?

Sure! Thin apple slices or pomegranate seeds add a sweet contrast.

Conclusion

Brussels and Kale Caesar with Cheezy Garlic Croutons isn’t just another salad—it’s a fresh, flavorful experience that satisfies on every level. With creamy dressing, crispy croutons, and crunchy greens, it’s proof that healthy can be totally crave-worthy. Trust me, you’re going to love this one.

Print