Christmas Brussels Sprouts Caesar Salad

This Christmas Brussels Sprouts Caesar Salad is a healthy, fun twist on the classic Caesar salad that's completely vegetarian, packed with heart-healthy fats and 14g of protein per serving, and topped with dried cranberries for a touch of sweetness.













  • 2 lbs. Brussels sprouts, shredded
  • 1 C dry quinoa
  • 1 C reduced sugar craisins
  • 6 Tbsp pine nuts
  • 2 Tbsp nutritional yeast (optional)
  • ½ C shaved parmesan cheese
  • ½ C Bolthouse Farms Caesar dressing
  • 1 tsp black pepper


  1. Bring 2 cups water to a boil in a small pot. Stir in the quinoa, turn the heat down to low, and cover with a lid. Cook 15-20 minutes, then fold in the nutritional yeast. Fluff with a fork before serving.
  2. Heat a very large skillet or wok (mine is 12") to medium-high heat and spray with cooking spray. Add half of the Brussels sprouts, spray with cooking spray, and season generously with salt. Saute 5 minutes until vibrant green and very soft. Repeat with the remaining sprouts.
  3. When the sprouts are finished, turn the heat down to medium-low and spray with cooking spray. Toast the pine nuts until slightly browned, about 2-3 minutes. They burn quickly, so toss them constantly and watch carefully!
  4. In a very large bowl, toss all ingredients together* until well combined. Season generously with fresh cracked black pepper.


*If you're serving right away or to a group, toss with the dressing. If making as a meal prep salad for individual servings, add some dressing to your individual serving when you're ready to eat.

Nutrition facts are a calculated estimate of 1/6 of the prepared salad, including the dressing.


Serving: 1/6 salad / Calories: 394 / Fat: 11.7g / Saturated Fat: 3.2g / Carbohydrates: 62.7g / Fiber: 15.3g / Sugar: 14g / Protein: 13.9g

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