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Roasted Brussels Sprouts Caesar Salad

Roasted Brussels Sprouts Caesar Salad with Creamy Tahini Twist

This Roasted Brussels Sprouts Caesar Salad is a nutritious twist on a classic, featuring crunchy croutons and a creamy tahini dressing.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 lb Brussels Sprouts Fresh ones are key for that delightful crunch and flavor.
  • 2 tbsp Extra-virgin Olive Oil Adds richness to both the roasted sprouts and dressing.
  • to taste Kosher Salt Essential for enhancing flavors.
  • to taste Black Pepper Essential for enhancing flavors.
  • 2 slices Whole-Wheat Bread Perfect for making crunchy croutons.
  • 1/4 cup Sunflower Seeds Adds a delightful crunch.
For the Dressing
  • 2 fillets Anchovy Fillets Imparts umami depth to the dressing.
  • 1 clove Garlic Fresh garlic provides aromatic flavor.
  • 1/3 cup Tahini Acts as a creamy, nutty base for the dressing.
  • 2 tbsp Fresh Lemon Juice Infuses acidity and brightness.
  • 1 tbsp Dijon Mustard Adds a tangy depth.
  • 1/4 cup Parmesan Cheese Provides saltiness and depth.

Equipment

  • Oven
  • Mixing Bowl
  • Baking Sheet
  • Whisk

Method
 

Preparation Steps
  1. Preheat your oven to 500°F (260°C).
  2. Prepare the anchovy-garlic paste by finely mincing one anchovy fillet and one garlic clove with a pinch of kosher salt.
  3. In a mixing bowl, combine tahini, fresh lemon juice, Dijon mustard, and olive oil, then add the anchovy-garlic paste and whisk until smooth.
  4. Trim and halve the Brussels sprouts, toss with olive oil, kosher salt, and black pepper, and arrange them on a baking sheet.
  5. Cover the baking sheet with aluminum foil and roast for 10 minutes. Remove foil and continue roasting for an additional 10-15 minutes until browned and crispy.
  6. Cube the whole-wheat bread, toss with olive oil, kosher salt, and black pepper, and bake for about 5 minutes until golden and crispy.
  7. In a large serving bowl, combine the warm Brussels sprouts with the tahini dressing, add the croutons and sunflower seeds, and toss to combine.

Nutrition

Serving: 1saladCalories: 350kcalCarbohydrates: 25gProtein: 10gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 7gMonounsaturated Fat: 12gCholesterol: 15mgSodium: 400mgPotassium: 550mgFiber: 6gSugar: 3gVitamin A: 500IUVitamin C: 60mgCalcium: 150mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 2 days. Keep the dressing separate for freshness.

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