I always grab Costco’s Superfoods Sweet Kale salad when I’m there—it’s my go-to. I often add a rotisserie chicken and call it a meal. What I love most about that salad is the shredded Brussels sprouts. Before trying it, I’d only had cooked sprouts, but shredded raw Brussels add a terrific crunch and stand up well to creamy dressings. That inspired this Brussels Sprout Caesar Salad, a crunchy, flavorful twist on a classic.
This version combines crisp homemade croutons (store-bought works too), crisp bacon, and sweet-tart dried cranberries. Cranberries aren’t traditional in Caesar salad, and bacon isn’t either, but together they elevate the dish, adding sweetness and texture. I used my food processor to both shred and thinly slice the Brussels sprouts—half shredded, half sliced for contrast—but you can slice them by hand if you prefer.
I skip anchovy paste in the dressing since I don’t keep it on hand, making this recipe easy to prepare with common pantry ingredients. The dressing is still creamy and bright—the same one I use for my Kale Bacon Caesar Salad with Garlic Bread Croutons—rich with parmesan, lemon, and Dijon for a classic Caesar flavor without hard-to-find ingredients.
This salad is substantial enough to serve as a satisfying lunch on its own, yet elegant enough to present as a side or starter for dinner. If you enjoy Caesar salad, this Brussels sprout variation is likely to become a favorite for its crunch, creaminess, and balanced sweet-savory flavors.
- 2–3 lbs Brussels sprouts (about one “tree” of sprouts)
- 3 cups cubed French bread
- 3 tbsp olive oil
- 1/2 tbsp garlic salt
- 1 cup mayonnaise
- 1/2 cup finely grated Parmesan cheese
- 2 tbsp lemon juice
- 1 tbsp Worcestershire sauce
- 2 tbsp Dijon mustard
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/4 tsp ground black pepper
- 6 slices bacon, cooked and crumbled
- 1/2 cup dried cranberries
- Preheat oven to 350°F (175°C). Line a rimmed baking sheet with foil.
- Spread the cubed bread on the prepared pan, drizzle with olive oil, and sprinkle with garlic salt. Toss to coat.
- Bake 10–15 minutes, until the cubes are golden and crisp. Remove and cool.
- Shred or thinly slice the Brussels sprouts. Using a food processor makes this easy; try half shredded and half sliced for texture contrast.
- Make the dressing: whisk together mayonnaise, Parmesan, lemon juice, Worcestershire sauce, Dijon, salt, garlic powder, and black pepper in a small bowl until smooth.
- In a large bowl, toss the prepared Brussels sprouts with the dressing until evenly coated. Add bacon and dried cranberries and toss gently.
- Serve the salad topped with the croutons.
- If preparing ahead, dress the Brussels sprouts and refrigerate up to one day. Add bacon, cranberries, and croutons just before serving to preserve texture.
