This Brussel Sprout Caesar Salad is a seasonal twist on a classic Caesar salad. The creamy avocado, shredded brussels sproouts, and crispy parmesan sweet potatoes give it the best texture and flavor.
You'll find the best brussels sprouts between late fall and early winter. Although we enjoy them all year round, they really shine in the fall, which makes them a great ingredient for all of your Thanksgiving recipes.
When we asked what our audience wanted to see more of in this year's holiday dinner spread, many of you shared a desire to incorporate more vegetables into the meal.
One of the best ways we know how to do that is with salads. I hope you enjoy this menu mixup that showcases some of the best fall produce.
It's the quintessential fall salad with a classic Caesar dressing (plus one secret nutty ingredient!).
Why this Brussel Sprout Caesar Salad Recipe Works
- Savory flavor: It has some of my favorite fall vegetables — sweet potatoes and brussel sprouts.
- Creamy dressing: This delicious caesar dressing is slightly different from what you might find on a traditional caesar salad.
- Crunchy texture: The raw sprouts and crisp romaine lettuce provide a crunchy base for this salad. The walnuts on top add even more crunch while the avocado and creamy dressing even it out.
- Simple recipe: It's the perfect side dish if you're looking for a recipe with minimal effort this busy holiday season.
Grab These Ingredients
Here are the simple ingredients for this brussels sprouts caesar salad. Most are pantry staples and easy (and affordable) to find in the grocery store. Jump down to the recipe card for exact measurements.
Brussels Sprout Salad
- Extra-virgin olive oil: Substitute with avocado oil.
- Seasonings: Paprika, fresh parsley, garlic powder, and kosher salt.
- Sweet potatoes: I prefer to use small and skinny sweet potatoes because the rounds are smaller and easier to eat with each bite, but 1 large sweet potato will work, too.
- Parmesan cheese: This recipe calls for grated and shaved parmesan. You can substitute either one with more of the other.
- Brussel sprouts: Remove the outer layer, wash and trim the raw brussels sprouts. A great way to save yourself some extra time is to purchase pre-washed and trimmed brussels sprouts (or shredded sprouts).
- Romaine lettuce: Or shredded kale.
- Avocado: Adds a rich, creamy texture.
- Walnuts: Rich in fiber, protein, omega-3s, vitamins, and antioxidants. Substitute with chopped pecans or almonds.
Parmesan Caesar Dressing
- Extra-virgin olive oil: Substitute with avocado oil.
- Lemon juice: Fresh lemon juice adds a little tang.
- Dijon mustard: Or find a substitute for dijon mustard.
- Tahini: Has a rich, nutty taste.
- Worcestershire sauce: Substitute with coconut aminos for gluten-free.
- Garlic: Minced garlic cloves add lots of flavor.
- Kosher salt: The best salt for cooking.
- Grated parmesan cheese: Traditional caesar dressing calls for parmesan cheese. You can omit for a vegan dressing.
How to Make Brussel Sprout Caesar Salad
The full printable recipe is below, but let’s walk through the steps with some photos and a video so you have a clear idea of what to expect. This brussels sprouts salad is really easy and these step-by-step instructions will make sure they turn out every time.
Prep the sweet potatoes. Mix together the olive oil and seasonings. Add the sweet potato rounds and toss to coat each round evenly. In a separate bowl, add 1 cup of parmesan cheese and coat each side of the sweet potato rounds. Arrange them in a single layer on a large baking tray.
Bake the sweet potatoes: Bake in the preheated oven for 16-18 minutes, until they're tender and the parmesan cheese browns.
Make the dressing. Add everything to a small bowl and whisk to combine.
Shred the brussels sprouts. If you're starting with whole sprouts, use a sharp chef's knife to cut the stem off and cut them in half lengthwise. Lay each half flat side down and chop them into thin ribbons or fine shreds. Here's a great tutorial on how to shred brussels sprouts.
Quick tip: you can also cut the stems off a pulse them in the food processor quickly for a quick and easy way to shred them.
Dress and arrange the salad. Toss the shredded brussels sprouts and shredded lettuce with half of the dressing. Add the cooked sweet potatoes and the remaining ingredients. Drizzle the rest of the dressing on top and toss to combine.
Yes, you can eat raw Brussels sprouts in a salad. When shredded or thinly sliced, raw Brussels sprouts can be used as a crunchy and flavorful addition to salads. They do have a bitter taste that can be too strong for some. If that's the case, you can try marinating them in a dressing to soften their texture slightly and reduce the bitterness.
The cooler temperatures of fall and early winter provide ideal growing conditions for Brussels sprouts. Their peak season is typically from late summer to early winter and they are often at their best and most readily available during the fall months, usually from September through late November.
If Brussels sprouts show signs of spoilage such as mold, discoloration, an off smell, or sliminess, do not eat them. These are indications that the sprouts have gone bad and should be discarded.
Due to the risk of bacterial contamination, there are certain types of sprouts that are often recommended to be cooked thoroughly before consumption to reduce the risk of foodborne illness. Those are alfalfa sprouts and mung bean sprouts. Thoroughly cooking these sprouts can eliminate the risk of bacterial contamination.
- Top with crunchy croutons: Use stale bread to make homemade croutons from this salmon caesar salad recipe
- Make it vegan: With a homemade caesar dressing made with tahini, olive oil, and a vegan parmesan cheese option.
- Add protein: Top it with diced roast chicken breasts, cooked shrimp, or salmon.
- Mix in some fruit: Add apple or pear slices for extra autumn sweetness.
Prep and Storing Tips
Allow the sweet potatoes to cool to room temperature before refrigerating. Store the salad fixings separately from the dressing, in an airtight container in the fridge. The salad ingredients will keep up to 5 days in the fridge. This caesar salad dressing doesn't contain raw egg yolks, so it will last in the fridge up to 7 days.
If you make this recipe, I’d love for you to give it a star rating ★ below. You can also tag me on Instagram so I can see it!
More Delicious Salad Recipes
My go-to salad when I need a main dish is this fall salad with chicken, apples, and butternut squash.
Need another salad to add to your holiday spread? Our Thanksgiving salad has everything a fall salad needs like butternut squash, cranberries, kale and goat cheese.
Looking for something simple? This chipotle roasted sweet potato kale salad is just that.
Brussels Sprout Caesar Salad with Crispy Parmesan Sweet Potatoes
Brussels Sprout Caesar Salad
- 2 Tablespoons olive oil
- 1 teaspoon paprika
- 1 Tablespoon finely chopped fresh parsley
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 2 small sweet potatoes peeled and sliced into ½ inch rounds (Note 1)
- 1 cup grated parmesan cheese
- 1 lb brussels sprouts washed end trimmed, and out layer removed (Note 2)
- 1 head romaine lettuce or kale shredded
- 2 large avocado peeled and diced
- ½ cup chopped walnuts
- ⅓ cup shaved parmesan sub more grated parmesan cheese
Parmesan Caesar Dressing
- ⅓ cup extra virgin olive oil
- Juice from 1 lemon (about ¼ cup)
- 1 Tablespoon dijon mustard
- 2 Tablespoons tahini
- 2 teaspoons Worcestershire sauce or coconut aminos
- 2 cloves minced garlic
- ½ teaspoon kosher salt
- ⅓ cup grated parmesan cheese
- Large baking sheet
- Glass jar for mixing the dressing
- Preheat he oven to 425°F.
- In a large bowl, mix together the olive oil, paprika, parsley, garlic powder, and salt. Add the sweet potato rounds and toss to coat each round evenly.
- Place 1 cup of the parmesan cheese in a shallow bowl or dish. Dip each side of the sweet potato rounds into the parmesan cheese, pressing down so it sticks. Arrange them in an even layer on a large rimmed baking sheet, with the edges of the potatoes just touching.
- Bake in the preheated oven for 16-18 minutes, until the sweet potatoes are tender and the parmesan cheese is crispy and golden brown.
- While they’re roasting, make the dressing. Add everything to a mason jar or small bowl and whisk to combine.
- Shred the brussels sprouts. Use a sharp knife to thinly slice and shred the brussels sprouts (Note 2 shredding options). Cut the stem off of your brussels sprouts and then cut them in half lengthwise. Then, with each half laying flat side down, chop your brussels sprouts into fine shreds.
- Toss the brussels sprouts and shredded lettuce with half of the dressing. When the sweet potatoes are done, arrange them on the salad with the avocado, shallot, chopped walnuts, and shaved parmesan. Drizzle the remaining dressing on top and toss to combine. Taste and add salt and fresh cracked black pepper as needed.