This kale and brussels sprout caesar salad recipe is made with apples, pomegranates, sourdough croutons, and a vegan, cashew-based caesar salad dressing. Healthy, delicious + festive!
LET'S MAKE IT
Soak cashews in water overnight, or for a minimum of 4 hours.
Chop or shred kale into small pieces.
Shred brussels sprouts using a food processor, mandolin, or sharp knife.
Slice sourdough into cubes, toss in olive oil, and bake for 10 mins to make croutons.
Make vegan caesar dressing in a blender. Alternatively, you could use store-bought dressing!
Plate all salad ingredients.
Toss in caesar dressing + serve!