Warm Brussels Sprouts Caesar Salad - slightly roasted shredded Brussels tossed in homemade creamy caesar dressing and topped with bacon, hard-boiled eggs, and everything bagel croutons. The flavors of Caesar salad are elevated with some brunch inspiration.
This salad was inspired by two of my favorite things - Caesar salad and brunch. Up first... the Caesar salad. Brussels sprouts are the star. They are thinly sliced and roasted until just warm, which adds a delicious comforting vibe. Homemade creamy Caesar dressing (anchovies optional!) adds the right amount of garlic, lemon, and cheesy goodness.
Next up... the brunch inspiration. Top the salad with bacon, hard-boiled eggs, and everything bagel croutons. And don't forget to serve some extra dressing on the side. This warm Brussels sprouts Caesar salad works beautifully as both a side dish and a meal-in-one. Serve for brunch or as a twist on breakfast-for-dinner.
Salad components
There are a few components to this salad, but none of them are difficult to prepare.
- Brussels sprouts provide a wonderful winter twist on classic romaine.
- Hard-boiled eggs - simply because this is a brunch salad!
- Everything bagel croutons - homemade croutons are easy to make and the everything bagel seasoning adds great flavor and lends a breakfast/brunch vibe to the salad.
- Caesar dressing - homemade is the best and this version is extra creamy.
- Bacon and Brussels sprouts are simply a match made in heaven.
Homemade Caesar dressing
Homemade dressing is so much better than store-bought. This creamy version has a base of mayonnaise with lemon, garlic, Worcestershire, and Parmesan. I like the flavor of brown mustard but Dijon is traditional and can certainly be used. Anchovy paste is completely optional - if you have it and enjoy it, add it!
This dressing is so easy to mix together - simply add the ingredients to a mini food processor and blend to combine. Store extra dressing in an airtight container in the refrigerator for up to 7 days.
Can I prep this salad ahead of time?
Yes, the individual components can be prepared 1-2 days in advance and stored separately.
- Trim and slice the Brussels sprouts and store them in an airtight bag in the refrigerator. Wait to roast the sprouts and toss with the dressing until just before serving.
- Hard-boil the eggs, then peel and store them in an airtight container in the refrigerator.
- Blend the dressing ingredients together and store in an airtight container in the refrigerator.
- Prepare the croutons and store them in an airtight container at room temperature.
- Cook and chop the bacon and store it in an airtight container in the refrigerator.
Toss the salad together just before serving. Don't forget to serve the extra dressing on the side!
Tips for making this salad
Croutons - I like using leftover or day-old grinder or sandwich rolls for homemade croutons. Cut into cubes, toss with oil, and season with everything bagel seasoning. Bake until golden brown.
Hard-boiled eggs - Add eggs to a saucepan and cover with water by 1-inch. Add some white vinegar and salt. Bring to a boil, cover, turn off the heat, and let the eggs sit for 10 minutes. Transfer the eggs to an ice bath (a bowl filled with ice water). Cool the eggs in the ice bath for 5 minutes. To peel, crack the shell by gently tapping on the side of the bowl. Peel the shell while the egg is submerged in the water. This helps the shell release and slide off more easily.
Caesar dressing - This dressing is as easy as adding the ingredients to a small food processor and blending until combined. You can also use a mason jar to shake up the dressing.
Brussels sprouts - Trim the ends and remove any brown outer leaves. Using a sharp knife, thinly slice the sprouts. Alternatively, you can use a food processor fitted with a slicing blade. If you are short on time, this is a great option.
Quick roast the sprouts - This step is completely optional. But I love the warm touch this gives to the salad. Add the sliced sprouts to a sheet pan. Toss with a little oil and season with salt and pepper. Roast for 8-10 minutes until slightly softened and warmed through.
Build the salad - Toss the warm sprouts with the dressing and some of the bacon and croutons. Transfer to a serving platter or large bowl. Top with remaining bacon, croutons, and hard-boiled eggs. Serve with the extra dressing on the side.
Equipment
Sheet pan | Mixing bowl | Mini food processor | Saucepan | Measuring cups and spoons
More brunch salad recipes you may enjoy
- Brunch Bowl with Herb Bacon and Roasted Tomatoes
- Harvest Salad with Arugula, Apples, and Blue Cheese
- Berry Fruit Salad with Mint Syrup
Thanks for sharing!
If you try this warm Brussels sprouts Caesar salad, please leave a comment and rating below. If you take a photo, tag me on Instagram at @mycasualpantry using hashtag #mycasualpantry.
More Brussels sprouts recipes to try
- Brussels Sprouts and Kale Salad
- Roasted Maple Mustard Brussels Sprouts
- Bacon-Wrapped Balsamic Brussels Sprouts
- Brussels Sprouts Pasta with Pancetta and Lemon
Warm Brussels Sprouts Caesar Salad
Ingredients
Everything bagel croutons
- 1 large grinder roll or 2 smaller rolls, cut into cubes
- 2 teaspoons olive oil
- ½ tablespoon everything bagel seasoning
Hard-boiled eggs
- 4-5 eggs
- 2 tablespoons white vinegar
- ½ teaspoon salt
Caesar dressing
- 1 cup mayonnaise
- 1 teaspoon minced garlic
- 2 teaspoons brown mustard or dijon
- 2 teaspoons anchovy paste optional
- 2 teaspoons Worcestershire sauce
- 1 medium lemon juiced
- ¼-1/3 cup shredded Parmesan cheese
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper
Salad
- ½ pound bacon cooked and chopped
- 32 ounces Brussels sprouts
- 2 teaspoons olive oil
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
Everything bagel croutons
- Preheat oven to 375 degrees. Add the bread cubes to a sheet pan and toss with oil. Sprinkle with everything bagel seasoning and toss to combine.
- Bake for 7-8 minutes until golden brown. Let cool.
- Turn the oven up to 400 degrees to preheat for the Brussels sprouts (see below).
Hard-boiled eggs
- Add the eggs to a saucepan and cover with cold water. The water should come one inch above the eggs. Add the vinegar and salt. Cover and bring to a boil. Then, turn the heat off and let sit for 10 minutes (less if you like your yolks jammy).
- Meanwhile, prepare an ice bath. Add a couple of handfuls of ice to a bowl and fill with water. When the eggs are done, transfer the eggs to the ice water and let cool for 5 minutes.
- To peel, tap the eggs against the side of the bowl to crack the shell. Peel while holding under the water. This helps the shell to release and peel more easily.
- Slice the peeled eggs in half or quarters and set aside.
Caesar dressing
- Add the dressing ingredients to the bowl of a small food processor. Pulse until well combined. Adjust seasoning with salt and pepper if needed.
Salad
- Trim the end off of the Brussels sprouts and remove any discolored outer leaves. Thinly slice the sprouts. This can be done with a knife or in a food processor fitted with a slicing blade.
- Add the sprouts to a mixing bowl and toss with oil, salt, and pepper. Roast for 8-10 minutes until slightly softened and warm throughout.
- Transfer the Brussels sprouts to the same bowl and add ⅓-1/2 cup of the dressing. Toss to combine. (The amount of dressing can be adjusted based on personal preference.)
- Add half of the bacon and croutons and toss. Transfer to a serving platter or a large bowl. Top with remaining bacon, croutons, and eggs. Garnish with extra Parmesan cheese. Serve with extra dressing on the side.
Hi,
This recipe sounds delicious. Unfortunately, the link listed for the mini food processor is broken. I’d love your recommendations for one. Thank you
Hi Christie,
I apologize for the broken link and I have updated the link in the post. I use the Cuisinart mini prep plus. It's perfect for small batches like dressings. I hope you like the salad. Thank you!