Want to put a seasonal spin on a classic Caesar salad? This Brussels sprouts Caesar salad is hearty, fresh, and full of texture… without feeling heavy. It’s one of those recipes that feels a little fancy but is actually very doable for busy weeks.
We love using shredded Brussels sprouts here because they hold up beautifully in the fridge for a few days, and add a slightly nutty crunch. Paired with a creamy homemade Caesar dressing, herby croutons, and smoky tempeh bacon, this salad is satisfying enough to stand on its own or work as a side for meal prep lunches.
This is also a great recipe for anyone who wants a vegetarian Caesar salad that still brings all the salty, savory flavors you expect. No anchovies required — just smart swaps that keep things simple and delicious.
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Elements of a Great Brussels Sprouts Caesar Salad
Greens
Traditional Caesar salads usually start with romaine lettuce. We like to mix things up by combining shredded Brussels sprouts with shredded lettuce for more texture and staying power.
If your grocery store sells pre-shredded Brussels sprouts, grab them. Pair them with bagged shredded lettuce and you’ve got a shortcut that makes this salad come together fast.
No lettuce on hand? You can:
- Use all shredded Brussels sprouts
- Swap in kale for a heartier option
- Mix in whatever sturdy greens you already have
This flexibility makes the salad easy to adapt to what’s in your fridge. Learn how to use up those green veggies, with minimal waste HERE.
Croutons
Croutons are a must for a good Caesar salad. They add crunch and balance out the creamy dressing.
You can use your favorite store-bought croutons, or make your own at home using leftover bread. Homemade croutons are especially helpful if you need a gluten-free option or want to use up bread that’s starting to go stale.
Pro tip: Toast croutons until very crisp so they hold up when tossed with dressing. Keep an eye on them because they can go from crispy to burned in a flash!
The Homemade Vegetarian Caesar Dressing
Classic Caesar dressing uses anchovies for that umami flavor. For this vegetarian version, we use capers instead.
Capers bring a similar briny punch and blend well into a creamy dressing. If you don’t have capers, you can:
- Use chopped green olives
- Skip them and slightly increase the soy sauce–just be mindful of the overall salt in your salad dressing and the salad itself.
- Use nutritional yeast instead of Parmesan cheese and vegan mayo to make this plant-based
Always taste the dressing before adding it to the salad. Adjust salt, acid, or creaminess to match your preferences.
The “bacon”
To add smoky flavor, we use tempeh bacon in this salad. It brings crisp edges and savory depth without overpowering the greens.
If tempeh bacon isn’t your thing, feel free to use any of the following instead:
- Store-bought plant-based bacon
- Roasted chickpeas for crunch
- Regular bacon or sauteed pancetta, if you eat meat
This is a great place to customize based on what you enjoy most.
How to Store and Meal Prep This Salad
This Brussels Sprouts Caesar salad is best assembled right before eating.
For meal prep:
- Store greens, dressing, croutons, tempeh bacon, and Parmesan separately
- Keep everything in airtight containers in the fridge
When you’re ready to eat:
- Add greens, tempeh bacon, and half the croutons to a large bowl
- Toss with dressing and parmesan
- Top with remaining croutons and serve
This keeps everything fresh and crunchy, even for weekday lunches.
How to Customize This Recipe
One of the best things about this salad is how flexible it is.
Try:
- Adding roasted sweet potatoes or squash
- Tossing in white beans or chickpeas for extra staying power
- Using dairy-free Parmesan or nutritional yeast
- Adding lemon zest for brightness
Use this as a base and make it work for your week.
Don’t forget to check out the rest of our holiday recipes!
- Vegan Pot Pie Pockets
- Stuffed Mushrooms
- Stuffed Shells With Spinach
- Au Gratin Potatoes With Butternut Squash
- Spinach and Artichoke Dip
- Mini Pineapple Upside Down Cakes
- Easy Carrot Cake Recipe
- The Best Chocolate Pecan Pie
FAQs
Yes, as long as you store the components separately. Assemble right before eating for the best texture and flavor.
Stored in an airtight container, shredded Brussels sprouts usually last 4–5 days.
Absolutely. Use vegan mayo and skip the parmesan, or replace it with nutritional yeast.
Yes. Brussels sprouts hold up better than softer greens, making this a great option for no-soggy salads.
Plant-based bacon, roasted chickpeas, or even toasted nuts all work well.
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Brussels Sprouts Caesar Salad With Homemade Dressing
Ingredients
For the tempeh bacon
- 8 ounces tempeh thinly sliced
- 1/4 cup soy sauce or tamari or liquid aminos
- 1 teaspoon paprika
- 1 tablespoon maple syrup or agave or honey
- 1/2 teaspoon liquid smoke optional
- Salt and pepper to taste
- 1 tablespoon olive oil
For the salad
- 12 ounces Brussels sprouts whole or pre-shredded if you can find it
- 8 ounces shredded lettuce sub 1 head of lettuce finely chopped
- 1/2 cup Parmesan grated, or nutritional yeast
- 2 cups croutons
For the caesar dressing
- 1/2 cup mayo or sour cream or vegan mayo
- 1 clove garlic minced
- 1 tablespoon capers finely chopped, plus 1 teaspoon reserved caper brine
- 1/2 lemon juiced, plus more to taste
- 1 tablespoon Dijon mustard
- 1 teaspoon soy sauce or tamari or liquid aminos
- 1/4 cup Parmesan grated or nutritional yeast
- Salt and pepper to taste
Instructions
- Prepare the tempeh: Add the tempeh to a skillet and cover with water, bring to a boil and simmer for 10 minutes. This will remove any of its bitterness.
- In a bowl or shallow dish, combine the soy sauce, paprika, maple syrup, liquid smoke, salt, and pepper. Combine together with a spoon or spatula, then add the tempeh slices and mix until all of the tempeh is coated in the marinade. Let sit to marinate for at least 15 minutes, stirring every few minutes to evenly coat, while you prepare the other ingredients for the salad.
- In a skillet over medium heat, add olive oil. Once it’s hot, cook your tempeh bacon pieces until darkened in color, about 5-6 minutes, flipping occasionally. Remove the tempeh bacon from the pan and set aside to cool.
- If using whole Brussels sprouts, cut them in half and thinly slice them to create shreds or grate them on a box grater. Mix the shredded Brussels sprouts with the shredded lettuce and toss to combine. Set aside with the grated parmesan and croutons in separate bowls or containers until ready to use.
- In a small jar, combine the mayo, minced garlic, capers, brine, 1/2 the lemon juice, mustard, and soy sauce. Mix well with a spoon and taste, adjusting flavors as necessary. Add the grated Parmesan and salt and pepper and taste again to adjust flavors. Store in the jar until ready to use.
- This salad is best when assembled right before eating! If you plan on prepping this in advance, make sure to store the components separately to maintain freshness. Before serving, add the brussel sprouts and shredded lettuce, crumbled tempeh bacon, parmesan, croutons, and dressing to a large mixing bowl. Toss with tongs to evenly combine everything. Serve immediately and enjoy!
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