Roasted Brussels Sprouts and Kale Caesar Salad
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Photo by Alexandra Dawson.
By Alexandra Dawson | Edible DC Contributor
Overwhelmingly vibrant, understatedly grand, and impressive enough to warrant “main course” status, this seasonally inspired salad is not to be missed. Made with crispy baguette croutons, creamy tahini and Dijon mustard–based Caesar dressing, sweet Bartlett pears and nourishing Brussels sprouts roasted to near perfection, this vegan salad can also be topped with thick slices of avocado and extra croutons.
Brussels sprouts not only pack a huge (and, for some, an acquired) flavor punch, but also contain sulforaphane, a chemical believed to contain anti-cancer properties, and are also a great source of belly-filling plant-based protein and fiber and immune-boosting vitamin C.
ROASTED BRUSSELS SPROUTS & KALE CAESAR SALAD
Serves 8, generously
Roasted Brussels Sprouts & Baguette Croutons
1½ pounds Brussels sprouts, tough stems removed, shredded
2 tablespoons olive oil
½ teaspoon sea salt
¼ teaspoon ground pepper
1 mini day-old baguette (about ½ pound), cut into bite-sized cubes
3 cloves garlic, peeled and minced
2 tablespoon olive oil
Preheat oven to 425°, rack in the middle.
Toss Brussels sprouts in olive oil, salt and pepper until well-coated on a parchment-lined baking sheet. Place on middle rack in oven and roast for 15 minutes or until sprouts are tender and browned. Remove from heat and cool to room temperature.
Adjust oven heat to 400°.
On a parchment-lined baking sheet, toss baguette cubes with garlic and olive oil until coated. Place in oven and bake for 15 minutes, or until croutons are dry and crusty. Allow to cool to room temperature.
Caesar Dressing
¼ cup sesame tahini
6 tablespoons filtered water
Juice of one lemon
2 cloves garlic, peeled
¼ cup nutritional yeast
2 teaspoons Dijon mustard
¼ teaspoon sea salt
In a high-speed blender, blend all ingredients until smooth.
To assemble theRoasted Brussels Sprouts & Kale Caesar Salad:
1 recipe Roasted Brussels Sprouts (see above)
1 bunch (about ¾ pound) red kale, tough stems removed, finely chopped
2 medium Bartlett pears (about ¾ pound), rustically cubed
1 recipe Baguette Croutons (see above)
1 recipe Caesar Dressing (see above)
In a large serving bowl, gently toss all ingredients until well combined. Serve and enjoy!
Nutritional Information [per serving = 2 cups]
270 calories, 36g carbohydrates, 12g fat, 9.6g protein, 7.7g fiber, 7.2g sugar
Alexandra Dawson is a Washington, D.C.–based wellness warrior, passionate vegan and yogi, studying to become a registered dietician. She writes a lifestyle and recipe website, InMyBowl.com, promoting plant-based nutrition, healthful and positive living, and #GoddessVibes. You can also find follow her on Instagram @TallulahAlexandra.
