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Kale and Shredded Brussels Sprouts Caesar Salad
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Kale and Shredded Brussels Sprouts Caesar Salad

This healthy twist on a Caesar salad combines nutrient packed kale and Brussels sprouts with a lightened up Greek yogurt Caesar dressing. Top it off with some crunchy spiced pecans, and this Kale and Shredded Brussels Sprouts Caesar Salad is the perfect healthy side or lunch.
Prep Time20 minutes
Cook Time10 minutes
Total Time20 minutes
Course: lunch, Salad
Cuisine: American
Keyword: brussels sprouts, caesar, greek yogurt, kale, salad, salad dressing
Servings: 2 lunch size salads (or 4 as a side)

Ingredients

Chili Spiced Pecans

  • 1/2 cup pecans
  • 2 tsp butter (melted)
  • 1/2 tsp chili powder
  • 1/4 tsp garlic powder
  • 1/8 tsp chipotle powder
  • 1/8 tsp salt

Greek Yogurt Caesar Dressing

  • 1/2 cup greek yogurt
  • 1 clove garlic
  • juice of 1 lemon (1/2 tsp reserved)
  • 1/2 tsp worcestershire sauce
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 tsp olive oil
  • 2 tbsp parmesan cheese

Salad

  • 4 cups kale (chopped)
  • 1 1/2 cups brussels sprouts
  • extra parmesan shavings (optional)

Instructions

To Make the Chili Spiced Pecans

  • Preheat oven to 350°
  • Mix melted butter and spices in a bowl. Add pecans and toss to coat.
  • Spread pecans in an even layer on a baking sheet and bake for 10 minutes.
  • When toasted, remove pecans from oven and set aside to cool.

To Make the Greek Yogurt Caesar Dressing

  • Using a sharp butcher's knife, chop garlic very finely. Sprinkle a little salt over garlic and smash garlic gently with the side of the knife blade. The salt should act as an abrasive to help break down the garlic. Continue alternating between chopping and smashing until the garlic is finely diced and becomes a paste.
  • Mix garlic along with all other ingredients in container or jar. Refrigerate until ready to use.

To Make the Salad

  • Rinse kale and remove stems. Chop kale into bite sized pieces and add to large bowl.
  • Add lemon juice to kale and toss with hands, gently squeezing and massaging kale slightly to soften.
  • Slice the bottom off Brussels sprouts and remove any damaged outer leaves. Cut each Brussels sprout in half vertically. Lay halved Brussels sprout cut side down and thinly slice vertically with a sharp knife.
  • Add Brussels sprouts to bowl with kale. Add enough dressing to coat the greens, but not too much so they are soggy and drowning in dressing. Toss to coat kale and Brussels sprouts completely in dressing. (You may have extra dressing)
  • Chop pecans roughly and add to salad. Toss to mix. Garnish with extra parmesan shavings if desired. Serve immediately or refrigerate until ready to eat (will keep for a couple of hours, if storing longer, wait to add the pecans until just before serving).

Notes

The kale and Brussels sprouts should keep from wilting even after dressed for a couple of hours. If you are planning to keep the salad longer, I recommend waiting to dress until you are ready to eat. Just store the dressing and nuts separately and toss gently before eating.

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