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!
It’s a bird! It’s a plane! It’s a Brussels Sprout Kale Caesar Salad!
We’re salading with the best of ’em today, friends. I whipped up this kale salad with cashew caesar dressing back in December when I had all the ginger molasses and peanut butter cookies to share and sadly, this salad got temporarily put on the back burner.
Not that salad isn’t worth celebrating! You folks now how much I love a meal-worthy salad. Not only do I require crunch, tang, and creaminess, but I also want a wicked and totally non-boring dressing to tie it all together. Mission accomplished!
This gem is an ode to the Kale Caesar we sell at Alchemy, piled high with carrot ribbons, lemony roasted chickpeas, and crushed hazelnuts. Fantástico!
I feel like no one has hazelnuts at home, so I swapped them out for super duper simple homemade rosemary croutons that will exponentially improve your salad game, guaranteed. They’re SO DAMN GOOD.
If you’re anything like me, you always have a loaf or three of bread in the freezer just dying to become a salad topper. Orrrrr French toast. Or both!
I wanted lots of bright, colorful, crisp veggies in this salad. I went with purple kale, red cabbage, and Brussels for texture but this recipe is super forgiving. Not a fan of Brussels or craving a more traditional caesar salad? Ditch the kale for crisp romaine! Just be sure to store the dressing separately.
Let’s talk dressing details. This vegan caesar will likely knock your socks right off. The combination of creamy cashews and plenty of garlic paired with tangy capers, lemon juice, and Dijon make for an insanely satisfying salad dressing if I do say so myself.
I mean if you don’t have garlic breath, did the salad even happen?!
We enjoyed this kale caesar as a side dish paired with soup for lunch, but it can totally stand on its own and is perfect for a crowd because it gets better with age and holds up well in the fridge.
For more oomph, feel free to add roasted chickpeas or whatever protein floats your boat.
1/4 tsp each dried rosemary, garlic powder, and kosher salt
Place cup cashews in a small bowl. Cover with boiling water.
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.
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.)
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.
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!