Kale and Brussels Sprout Caesar Salad

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.