Warm Kale and Brussels Sprout Caesar Salad Recipe

Warm Kale and Brussel Sprout Caesar Salad is a comforting, easy side dish that pairs well with many dinners. Tender sautéed lacinato kale and quartered Brussels sprouts are tossed with cheese and Caesar dressing, then finished with crunchy croutons for a flavorful salad.

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Warm Kale and Brussel Sprout Salad

This warm greens salad is inspired by a restaurant classic and is very simple to make. It works as a delicious side for cozy dinners like mussels in white wine, slow-cooker pot roast, or one-pot sausage rigatoni. Sautéing the vegetables softens them while keeping bright flavor and texture.

Ingredients

• Olive oil – for sautéing the Brussels sprouts and kale.
• Brussels sprouts – trimmed and quartered.
• Lacinato (dinosaur) kale – sturdy, dark leaves with a mild flavor; stems removed and chopped into roughly 2-inch pieces.
• Gruyère or Asiago cheese – shredded; either works well.
• Caesar dressing – store-bought or homemade Greek yogurt Caesar for a lighter option.
• Crumbled croutons or toasted breadcrumbs – small pieces for crunch; chopped store-bought croutons or homemade toasted bread both work.

Instructions

1. Prepare the vegetables: trim the bottoms off the Brussels sprouts, remove any damaged outer leaves, and quarter them. Remove the thick stems from the lacinato kale and chop the leaves into roughly 2-inch pieces.

2. Heat a large skillet over medium heat. Add 1 tablespoon olive oil, the quartered Brussels sprouts, and 2 tablespoons water. Sauté for 5–8 minutes until the sprouts begin to soften and develop some color.

3. Add the chopped kale to the skillet and continue sautéing for 3–5 minutes until the kale wilts and becomes tender but still bright green.

4. Transfer the warm vegetables to a heatproof bowl. Add the shredded Gruyère or Asiago and toss to combine so the cheese melts slightly into the warm greens.

5. Drizzle in about 2 tablespoons of Caesar dressing and toss again to coat. Sprinkle crumbled croutons or toasted breadcrumbs on top and serve immediately while warm.

Yield: serves 2 to 4

Warm Kale and Brussel Sprout Caesar Salad

This warm salad is full of sautéed kale and chopped Brussels sprouts — a perfect side for a cozy dinner.

Prep Time
10 minutes

Cook Time
10 minutes

Total Time
20 minutes

Ingredients

• 1 tablespoon olive oil
• 1 pound Brussels sprouts
• 1 bunch Lacinato kale (dinosaur kale), about 6–8 oz
• ½ cup shredded Gruyère or Asiago cheese
• 2 tablespoons Caesar salad dressing
• ¼ cup crumbled croutons/toasted breadcrumbs*

Instructions

1. Trim and quarter the Brussels sprouts. Remove thick stems from the kale and chop leaves into ~2-inch pieces.
2. Heat a skillet over medium. Add 1 tablespoon olive oil, the sprouts, and 2 tablespoons water. Sauté 5–8 minutes until softened.
3. Add the chopped kale and sauté 3–5 minutes until tender.
4. Transfer to a heatproof bowl, add cheese, and toss.
5. Add Caesar dressing, toss, and top with crumbled croutons or toasted breadcrumbs. Serve immediately.

Notes

*Use chopped store-bought croutons, small homemade croutons, or small pieces of oiled toasted bread. Any small crunchy pieces will add the desired texture.

Nutrition Information:

Yield:

4

Serving Size:

1/4 the dish

Amount Per Serving:
Calories: 277
Total Fat: 19g
Saturated Fat: 7g
Unsaturated Fat: 11g
Cholesterol: 36mg
Sodium: 416mg
Carbohydrates: 15g
Fiber: 3g
Sugar: 3g
Protein: 13g

Nutritional data is estimated and may vary based on ingredients and any changes made.

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