Description
A bold, flavorful twist on the classic Caesar, this Brussels and Kale Caesar salad features crisp greens, creamy cheezy dressing, and golden garlic croutons for a plant-powered crunch in every bite.
Ingredients
Scale
- 2 cups Brussels sprouts, finely shredded
- 3 cups kale, de-stemmed and chopped
- 2 cloves garlic, minced
- 2 tablespoons fresh lemon juice
- 2 cups bread cubes (sourdough or crusty bread)
- 1/2 cup raw cashews, soaked
- 1 teaspoon Dijon mustard
- 2 tablespoons nutritional yeast
- 3 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 375°F.
- Blend soaked cashews, lemon juice, garlic, Dijon mustard, nutritional yeast, olive oil, salt, and pepper until smooth. Set aside.
- On a baking sheet, toss bread cubes with olive oil and minced garlic. Spread evenly.
- Bake croutons for 12 to 15 minutes until golden brown, turning once. Let cool.
- Massage kale with a pinch of salt in a large bowl until softened.
- Add shredded Brussels sprouts to the kale and toss together.
- Pour dressing over greens and toss to coat evenly.
- Add croutons and toss again just before serving.
- Top with more nutritional yeast or lemon if desired and serve chilled.
Notes
- Soak cashews for at least 30 minutes or boil for 10 minutes for quick softening.
- Massage kale thoroughly for a more tender bite.
- Store dressing separately to keep salad fresh when prepping ahead.
- Reheat croutons in oven if needed for extra crispiness.
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 2g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
Keywords: kale caesar salad, vegan caesar dressing, garlic croutons, Brussels sprouts salad, dairy-free caesar