So, it’s no secret that I LOVE Brussels sprouts. It seems about time that I created a salad with them. I decided to use roasted sprouts with some fresh spinach for a delicious and healthy Caesar salad. Cruciferous veggies have amazing health benefits and are packed with iron, vitamin A, and potassium. This is a really simple way to enjoy these veggies that has a ton of flavor without a ton of calories. Just add the Caesar dressing of your choice, I would recommend a light or low calorie version, creamy Caesar would smother the sprouts. Since the sprouts are roasted in olive oil, you only need a tiny bit of dressing to add flavor. Top with homemade croutons, some Parmesan and black pepper and you have a deceptively filling and tasty vegetarian meal.
Also: I joined the 21st Century today and opened a Twitter account! I am so excited to follow all my favorite bloggers and share things with my readers as well. You can click the follow link on the right sidebar or follow me at https://twitter.com/#!/GenYFoodie
- 1lb brussel sprouts, ends trimmed off
- 4 cup of fresh baby spinach, washed and chopped
- 1 tbsp garlic, minced
- 3-4 tbsp caesar dressing, (I use 365 Organic Light Caesar b/c it is tasty and has only 35 calories per tbsp)
- ¼ cup fresh Parmesan, grated
- 1 tbsp extra virgin olive oil
- 2-3 slices of bread (I used sourdough, but you could use a baguette as well), cubed
- salt & pepper
- Preheat oven to 425
- Using a sharp knife, slice each sprout in half and then shred by cutting each half into thin slices
- After shredding all the sprouts, rinse in cold water
- In a roasting pan or dish, toss sprouts with garlic and olive oil, season with salt and pepper
- Roast sprouts for 20-25 minutes, until crispy
- Spread cubed bread on a cookie sheet
- Bake bread for 10 minutes, until hardened into croutons
- Allow sprouts to cool slightly
- In a large bowl, mix warm sprouts with spinach, croutons, dressing and cheese
- Toss thoroughly
- Serve immediately with black pepper
 |
Dara – this is FANTASTIC! As you know – I like brussels sprouts and to put it in a salad is SO creative! Thanks!
WOAHHHHH this is like all of my favorite things combined. Must. Make. Now.
I made this for dinner last night along with a cauliflower and sweet potato mac & cheese. The pasta was not as yummy as I had hoped, but the Brussels sprout salad was AMAZING! I altered the recipe a bit and made my own healthy caesar salad dressing. My husband wants the leftover for lunch today. Thanks!
Hi Janie! I am so thrilled you liked the recipe. It was one of those throw everything in the fridge together type experiments and not it’s a regular feature in our house.