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That moment when you want to jump up, pump your fist, and say, "boom!"... This salad is full of those moments. The pungent, tangy flavor thwacks your tastebuds, then says sorry with creamy, sweet, and nutty flavor, kissed by the minerality of brussels sprouts. And boy, is it crunchy--also a pleasure. I adore this salad; it's sturdy and robust in flavor and texture, and it becomes an easy favorite for those who gravitate towards "caesar." Enjoy!

Notes: Mayonnaise is "light". Olive oil is extra-virgin.


Ingredients: 16 ounces brussels sprouts, 1/2 cup broken pecans, 1/2 cup dried cherries and cranberries, 2 ounces goat cheese, and 1/4 cup roasted sunflower seeds. For the dressing: 2 tbsp. mayonnaise, 2 tbsp. Dijon mustard, 2 tsp. minced garlic, 1/2 tsp. sea salt, 1/2 tsp. pepper, juice of 1/2 lemon (about 3/4 tbsp.), 1/3 cup olive oil, 1/3 cup grated Parmesan cheese.

Serves 4.

1. Make the dressing by whisking all the ingredients together in a small bowl. Set aside.

2. Rinse the brussels sprouts, and pull off any browned or soft outer leaves. Slice in half, then slice into shreds. Place into a large bowl.

3. Add the broken pecans. Roughly chop the dried cranberries and cherries, then add them in. Tip in the sunflower seeds and crumble over the goat cheese.

4. Pour the dressing over the top of the salad and toss well to combine. Let it rest at room temperature for 20 minutes before serving or refrigerate, covered, until serving.

#Winter Shaved Brussels Sprout Caesar Salad #Shaved Brussels Sprout Salad Recipe #Brussels sprout caesar salad recipe #Winter Caesar Salad with Brussels Sprouts


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