Main Dishes
Shredded Brussel Sprout Caesar Salad

Prep
10 minutes
Cook
30 minutes
Yield
4
Okay, brussel sprouts always get such a bad reputation. Most people think of them as those little green balls that your grandma boiled and put absolutely no flavor or seasoning on. We all probably dreaded seeing these on our plate as a kid. Myself included. BUT let me tell you, my perception of brussel sprouts as an adult has definitely changed, and there are so many great ways to use them, like this shredded brussel sprout caesar salad.
Why you’ll love this brussel sprout caesar salad:
- Make it in under 45-minutes
- It’s vegan-friendly or could be made vegetarian
- It is the perfect side dish or main course
- Loaded with yummy nutrients from the brussel sprouts
What are the health benefits of brussel sprouts?
Brussel sprouts do not lack in benefits. These little veggies are low in calories, but high in fiber, vitamins, and minerals. In particular, vitamin K which is necessary to prevent blood clotting and to keep your bones healthy. Brussel sprouts are also rich in antioxidants, omega-3 fatty acids that are always needed in a diet that doesn’t contain fish or seafood, and last but not least, they can help reduce inflammation.
See? These glorious greens are so dang amazing!
How do you make brussel sprout caesar salad?
It’s this simple. Follow these steps:
- Preheat the oven to 400F and live two baking sheets with parchment paper
- To one baking sheet add the potatoes and bread. Dust with the 3 tbsp. of olive oil and salt and pepper. Cook for around 25-30 minutes, turning them occasionally to avoid any burning
- To the other baking sheet add the brussel sprouts and dust with the garlic powder and umami powder. bake for 20 minutes and turn halfway through to promote even cooking. Watch closely to avoid burning
- While that bakes, prepare the dressing by adding all the ingredients to a jar and shake to combine
- Let the other ingredients cool, then combine everything in a large mixing bowl, drizzle with your desired amount of dressing, and dust with the parmesan cheese
That. Is. It. You can thank me later by leaving a starred review and comment below 😉
Want something to try? Checkout my amazing garlic confit!
Other recipes you’ll love:
- Garlic Roasted Brussel Sprouts
- Healthy Lemon & Herb Baked Zucchini
- Creamy Vegan Lentils with Spinach
- Roasted Potato Salad
- Creamed Corn Recipe
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Shredded Brussel Sprout Caesar Salad
Ingredients
- 3 tbsp. olive oil
- salt and pepper to taste
- 1 tbsp. garlic powder
- 1 tbsp. umani powder optional
- 4 cups Brussel sprouts thinly sliced
- 1 1/2 cups mini potatoes halved or quartered depending on size
- 1 1/2 cups stale or regular bread cut into bite-size pieces
For the dressing:
- 2 tbsp. vegan mayo
- 2 tbsp. olive oil
- 1 tbsp. dijon mustard
- 1 tbsp. capers
- 1 tbsp. vegan Worchester sauce
- juice of one lemon
- salt and pepper to taste
- 1 tsp garlic powder
- 1/4 - 1/2 cup shaved vegan or regular parmesan cheese to serve
Instructions
- Preheat the oven to 400F and live two baking sheets with parchment paper.
- To one baking sheet add the potatoes and bread. Dust with the 3 tbsp. of olive oil and salt and pepper. Cook for around 25-30 minutes, turning them occasionally to avoid any burning.
- To the other baking sheet add the brussel sprouts and dust with the garlic powder and umami powder. bake for 20 minutes and turn halfway through to promote even cooking. Watch closely to avoid burning.
- While that bakes, prepare the dressing by adding all the ingredients to a jar and shake to combine.
- Let the other ingredients cool, then combine everything in a large mixing bowl, drizzle with your desired amount of dressing and dust with the parmesan cheese.
- That. Is. It. You can thank me later by leaving a starred review and comment below 😉
Video

I will be making this for my meal prep lunches this week… Looks amazing!! Is there a specific way to heat this up or just pop in the microwave? 🙂
I would recommend eating it cold! The crutons will go soggy and the dressing will not hold in the microwave!
Delicious and creative as are all your recipes. Written on a permanent recipe card it was that good. Thank you for inspiring delicious cooking.
thank you so much for the love, stefanie!
Maria, you have made me a believer in Brussel Sprouts. This was such a great twist on them. I loved them in a more shredded form, and the ceasar dressing was a,”chef’s kiss”. I even flash fried some of the capers for a added crunch. Bravo, on making Brussels Sprouts more than just the slimy boiled ones from times past.
THIS SALAD IS LEGIT RIGHT?
My bf and I made this and we LOVED IT. We questioned some of the ingredients at first but just went with it and have 0 regrets!! We do want to try adding some grated garlic into the sauce next time cause we think that’ll be yummy too but honestly 10/10 recommend
HELLL YES! LOVE THAT FOR YOU SO MUCH!
Delicious!!!! I dont love kale so used spinach / lettuce mix…. Was so good!! Made gf bread cubes too- perfect lunch♥️Thank you!
super easy and yummy. Great twist on a Caesar salad. Definitely making again.
Glad you liked this one, Kirstie!!!
Absolutely loved this! It’s easy to make and so comforting. The dressing is divine! I will definitely make this again. Thank you 🙂
thank you so much hun! isn’t it just the best recipe?!
So yummy! I have never been a huge fan of brussel sprouts but this is a delicious way to diversify your diet and eat good food! Would 100% recommend!
thank you so much for the love hun! I just loved this salad!! isn’t it so special!!!
Loved this! Really fun way to eat your brussel sprouts.
Aren’t they just the best?!!?