Switch up your Caesar salad with Brussels sprouts, cashew parmesan, and crispy bacon!
Need a Paleo swap for a Caesar salad? Check out this recipe that adds a new twist to an old-time classic. Blending zesty Brussel sprouts with crispy bacon, this dish is a low-carb, low-hassle way to work in your daily greens! Enjoy it as a light lunch or serve it as a side dish with your favorite dinner entrée. Whichever way you choose, you can bet this recipe is sure to please any appetite.
Brussels sprouts replace romaine lettuce for a crispier taste and add plenty of nourishing minerals to this dish. The cashew-based dressing is seasoned with lemon, vinegar, and garlic for a kick of zest and fewer carbs. In addition to their silky texture, cashews are rich in healthy fats, nutrients, and vitamins. To create a “cheesy” taste, you’ll be adding nutritional yeast, dairy-free cheese alternative packed with B vitamins.
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To start preparing the salad, begin by thinly slicing the Brussels sprouts with a knife. Toss with cooked bacon and capers in a large bowl. Next, add the ingredients for the parmesan cheese to a food processor and blend together. Toss the mixture into the salad bowl and set aside.
To make the Caesar dressing, rinse out the bowl of your food processor and add in the ingredients for the sauce. Blend everything until you get a smooth consistency and drizzle over the salad to coat evenly. Toss everything together and let the salad set for 30 minutes at room temperature before serving. Note: This step is important since it will allow the Brussels sprouts to soften and marinate in all the flavors.
Enjoy as a light salad or top with grilled chicken and steak as a hearty lunch!
Brussels Sprouts Caesar Salad Recipe
- Large mixing bowl
- Food processor
- Cutting board
IngredientsFor the Salad:
- 5 cups Brussels sprouts
- ¼ cup bacon, cooked and chopped
- 2 T capers
For the Cashew Parmesan:
- 1/2 cup raw cashews
- 3 T of nutritional yeast
- 1 t sea salt
- ¼ t of garlic powder
For the Caesar Dressing:
- 1 t garlic, minced
- 3 t olive oil
- 1 t sea salt
- 1 cup raw cashews, soaked and drained
- 2 pitted dates
- 4 T nutritional yeast
- 1 t lemon zest
- Juice of 1 lemon
- 1 T red wine vinegar
- 1 t Dijon mustard
- Salt and pepper to taste
- For the Salad: Thinly slice five cups of Brussels sprouts and transfer to a large bowl with chopped bacon and capers. Mix well and set aside.
- For the Cashew Parmesan: Grind all the ingredients in a blender or food processor until well combined. Add to the salad.
- For the Caesar Dressing: Add all dressing ingredients into a food processor and blend until smooth.
- Drizzle the dressing on top and toss everything together until well combined. Let the salad rest for 30 minutes at room temperature before serving.
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