Crispy Brussels sprouts and shallots, healthy greens, and a creamy vegan Caesar dressing create the most delicious and easy fall salad. Make it a meal or serve it up as a side. Ready in less than 30 minutes!
Summer may be over, but that doesn't mean that salad season is.
Sure, we aren't excited about all raw and cold salads, but that doesn't mean that we're against a big bowl of veggies. A little creativity and seasonal vegetables are all you need to make a huge bowl of flavor.
HOW TO MAKE A ROASTED BRUSSELS SPROUTS SALAD WITH CAESAR DRESSING
Let's start with the dressing. In case you missed our Vegan Caesar Dressing recipe last week, click here and go and check it out. Come back to make this salad.
Make the Caesar dressing. You'll need to soak the cashews for at least 4 hours or boil them for approximately 20 minutes so they're soft enough to blend into the creamiest dressing. Nobody wants pieces of nut in something that's supposed to be silky.
I use a Blendtec Blender and Alex uses a Vitamix. They both work great for blending nuts into the smoothest sauces.
Chop the Brussels sprouts and shallot into thin slices. A great chef's knife is the key to slicing and dicing your vegetables like a pro. Alex and I both use this one and it has made our lives so much easier in the kitchen. It's also really beautiful and looks like jewelry.
Evenly spread the Brussels sprouts on a cookie sheet and drizzle the olive oil on top and toss to coat. Add salt and pepper to taste and roast for 10 minutes, then shake them up in the pan and add the shallots. Roast for approximately 10 more minutes or until the sprouts and shallots are nicely browned along the edges and crispy.
Depending on how your oven is calibrated, the roasting time could be less or more than it took us to make these in our oven. Keep and eye on them and use your own judgment.
Toss the Brussels sprouts, shallots, greens, and dressing together until combined, and squeeze a bit of lemon on top. This is totally optional, we just love extra zing.
HOW TO SERVE A CRISPY BRUSSELS SPROUTS AND CAESAR DRESSING SALAD
SERVE IT AS A MAIN COURSE
This is the perfect meal if you're feeling like eating something light for dinner. Serve it with a warm baguette and a crisp white wine or sparkling water with lemon.
SERVE IT AS A SIDE DISH
This will serve a family of four as a side dish. We love it next to our Smoky Southern-Style Meatloaf. Because the dressing is so satisfying, you won't need anything more.
EAT IT AS A SNACK
Because this salad is salty, savory, and tangy, and has crispy and creamy textures, you can toss the chips and dip for a healthier treat.
HOW CAN I STORE THIS SALAD FOR LATER?
Store the dressing in an airtight container in the refrigerator for up to four days. If it gets too thick (as nut dressings do), just stir in a little bit of water until you get the desired consistency.
Store the salad in an airtight container in the refrigerator for up to 5 days. If you want it to be crispy, store the greens separately and crisp up the sprouts and shallot in a hot oven.
We DO NOT recommend storing the salad once it's been combined with the dressing because it will get soggy.
THE HEALTH BENEFITS OF A BRUSSELS SPROUTS AND GREENS SALAD
Brussels sprouts are so good for you!
They can help lower your cholesterol, protect your DNA from free radicals, they're high in vitamin K, C, folate, and B6, and they are filled with antioxidants and anti-inflammatory properties. Read HERE to learn more.
Mixed greens are low in calories and high in antioxidants, vitamins, and minerals. Read HERE to learn more.
Our Caesar dressing is made with cashews, so it provides you with protein and nutrients that are good for your bones, energy level, and blood. Read HERE to learn more.
Make this and let us know what you think. We love to hear from you! And, don’t forget to take a picture of your gorgeous creation and tag us @veganosity on Instagram.
Let’s connect! Hop on over to our Facebook page and give it a like, and follow us on Instagram and Twitter, and follow us and share this and other Veganosity recipes on Pinterest. We'd be so grateful if you did. If you like this recipe and can't wait to see what we're going to share next, subscribe to Veganosity. Just fill in the subscription box above our picture in the top right corner of the page. And, Alex and I love hearing from you, please leave a comment and let us know what you think of our recipes.
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Easy & Healthy Brussels Sprouts Salad with Vegan Caesar Dressing
- 2 cups shredded brussels sprouts
- 1 teaspoon olive oil
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 shallot thinly sliced
- ½ cup Ceasar dressing see recipe link in ingredients
- 3 cups mixed greens
- 1 lemon wedge optional
- Make the Caesar Dressing
- Preheat oven to 400°F (204°C)
- Evenly spread the brussels sprouts on a baking sheet and drizzle the olive oil over the top and toss to coat. Sprinkle the salt and pepper over the sprouts and roast for 10 minutes. Add the shallots and shake the pan. Roast for approximately 10 more minutes, or until the sprouts and shallots are nicely browned and crispy on the edges.
- In a large bowl, combine the brussels sprouts with the mixed greens and the dressing.
- Squeeze a bit of lemon over and enjoy!
OUR TOP PICKS
Nicole Dawson says
This looks so good Linda! We'll have to try this recipe out since we all love brussel sprouts.
Linda Meyer says
Thanks, Nicole! I hope you like it. 🙂
Alisa Fleming says
You know, I have never had Caesar dressing, vegan or non-vegan, but have been so intrigued to try it. Now that you're pouring it over Brussels sprouts, I have to try it! This looks so good to me.
Linda Meyer says
Oh, you have to try it. It was one of our favorites before going vegan. Thanks, Alisa!
Christine @ Run Plant Based says
This salad looks great, I am always looking for new ways to enjoy Brussels sprouts. Thanks!
Linda Meyer says
We are too! We love Brussels sprouts!
Caesar salads are my favorite, and I love Brussels sprouts, so it's almost like you made this recipe just for me! Yum!
Linda Meyer says
Awesome! Let's just go with that, we had you in mind when we made this salad, Dianne. 🙂