How to: Recipe Makeover – Kale and Brussels Sprout Caesar Salad

I’m suffering from an airplane cold.  The kind that sneak attacked me on my way home from a relaxing and sunny vacation, thus ruining my healthy glow and all that extra sleep I caught up on. It’s also wreaking havoc on my taste buds. Which is clearly the worst part.


So I’m in search of big, bold flavours. Preferably in a healthy format, since I’m feeling a little sluggish from pina colada overload.


All hail Caesar! (I seriously have to google the spelling of Csasar every time)

This caesar’s got a couple of twists though.  Raw kale and brussels sprouts take the place of traditional romaine lettuce and a lightened up version of the dressing makes use of greek yogurt as the base.


Raw kale and brussels sprouts are great make-ahead salad greens; a little wilting improves the flavour and texture of the finished product. Need help prepping your kale? Look no further than our previous kale post!


I have finally discovered the microplane as a kitchen tool.  Dara’s been telling me it’s her favourite kitchen tool for ages.  I used it for the parmesan and the garlic in this recipe.  It grates the cheese so finely, you can make a small piece go really far.

DSC_5394 DSC_5400

The crouton recipe is as simple as it gets.  I spiced mine up a bit by using Vulcan’s Fire Salt from The Spice House in Chicago. Muy Caliente.


I also used an ACE bakery roasted onion bread. Go flavour!DSC_5408


I would love to hear how you personalize this recipe…


Kale and Brussels Sprout Caesar Salad

Serves 6
Prep time 20 minutes
Cook time 15 minutes
Total time 35 minutes
Website Adapted from Skinny Taste


  • 1 Small bunch of kale (stems removed and thinly sliced)
  • 8 - 10 brussels sprouts (cored and very finely sliced)
  • 1 Small clove garlic (finely grated or minced)
  • 1/3 cup parmesan cheese (finely grated)
  • 1 teaspoon dijon mustard
  • 1 teaspoon worcestershire sauce
  • 1/4 cup fresh squeeze lemon juice
  • 3 tablespoons extra virgin olive oil (divided)
  • 1/3 cup low fat greek yogurt
  • 3 slices whole grain bread (cubed. About 120g)
  • salt and pepper to taste


This salad is even more delicious when made a day in advance.  Perfect for dinner parties or potlucks!


1. Preheat over to 400 F
Combine brussels sprouts in a large bowl. In a separate small bowl whisk to thoroughly combine: garlic, cheese, mustard, worcestershire, lemon juice, 2 Tbsp olive oil and yogurt. Pour over salad and toss to evenly distribute. Refrigerate for at least 1 hour before serving.
2. For the croutons, toss the cubed bread, 1 Tbsp olive oil and salt and pepper (or other desired seasonings) to taste.
Spread bread out evenly on a cookie sheet and bake for 12-15 minutes until golden brown.
Combine with salad once ready to serve.


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