Roasted Brussels Sprout and Prosciutto Caesar Salad

Ever bite into a limp lettuce salad and sigh? This Brussels sprout Caesar with crispy prosciutto proves greens can actually steal the show.

Ever bite into a brussels sprout caesar salad at a fall dinner and wonder if salad could actually be the highlight of the meal? Yeah, I know. Most folks reach for mashed potatoes or mac and cheese. But when you want something crispy, fresh, and hearty with zero soggy greens drama, this is the salad. Plus (let’s get real), it’s got prosciutto; so it’s fancy but kinda laid-back, too. And if you’re always looking for a quick dinner idea or need a way to sneak more veggies onto your plate, check out how roasted veggies transform weeknight meals or my go-to fall side ideas. Ready to actually enjoy eating greens? Keep reading.

Why this Brussels sprout Caesar salad belongs on your fall menu tonight

I’ll be honest. I used to dodge brussels sprouts at family gatherings. But when my cousin Betty brought this brussels sprout caesar salad with prosciutto to our football watch party last year, everything changed. Something about the warm, roasty edges with the salty prosciutto and tangy dressing just made me want more.

This salad is everything the classic Caesar wishes it could be in October. Roasting the sprouts mellows them out and adds the best crispy bits. The prosciutto? Salty, crispy magic. You could throw chicken or salmon on top but honestly, it’s perfect as-is.

There’s also that satisfying crunch from toasted crumbs, and the dressing is rich but easy enough that you probably have most of the ingredients already. If you’ve got picky salad skeptics, prepare to prove them wrong.

Ingredients for this hearty salad with precise US measurements tonight

Let’s keep it real simple because, who wants to track down obscure stuff? Here’s what you need for this brussels sprout caesar salad:

• 1.5 pounds brussels sprouts (about 6 cups if you’re measuring chopped)
• 4 ounces sliced prosciutto
• 1/3 cup grated parmesan cheese
• 1 cup croutons or panko crumbs
• 1/4 cup olive oil (plus extra for roasting and the crumbs)
• 1 small garlic clove, minced
• 1 teaspoon Dijon mustard
• 1.5 tablespoons lemon juice
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon sea salt, plus black pepper to taste
• Optional: 1 anchovy fillet, chopped (skip if you’re not feeling adventurous!)

Everything’s pretty budget-friendly, especially if you catch the sprouts on sale.

How to shave or roast Brussels sprouts for tender crunch for cozy fall dinners

Okay. So you’ve got options here. If you’re short on time, just slice your brussels sprouts super thin with a sharp knife or a food processor. If you want all the roasted flavor (and honestly, I always do), toss those halved sprouts with a little olive oil, salt, and pepper and roast at 425 ºF until they’re caramel-y and crisp at the edges.

The thinner you slice, the less “cabbagey” they taste. You can mix raw and roasted for extra texture, too. Don’t worry if a few get really brown; those crispy little bits are gold.

I used to hate cleaning sprouts, but now I just chop off the ends and peel off any sad-looking outer leaves. Don’t overthink it!

Creamy Caesar dressing with a prosciutto twist and big flavor tonight tonight

Here’s where things get really fun. I never loved bottled dressings. They just taste flat. Make your own (I promise it’s easy) by whisking together olive oil, parmesan, garlic, lemon juice, mustard, Worcestershire, and a pinch of salt and pepper. Go big with anchovy if you want a classic punch, or skip it for a milder vibe.

The secret move: drop in some finely chopped crisped-up prosciutto for even more umami. Just pan-fry a slice or two until crunchy, then crumble up and scatter in your dressing. Five-star restaurant territory, if I’m being honest.

Pour the dressing over the warm brussels sprouts so everything soaks up the flavor.

Layering textures: salty prosciutto, crunchy crumbs, bright lemon tonight

Let’s talk texture. This brussels sprout caesar salad is like a greatest hits album for your mouth. First, salty ribbons of prosciutto for those buttery, savory bites. Next, big handfuls of crunchy croutons or toasted panko crumbs for the “crunch factor.” I always finish with plenty of parmesan and a quick squeeze of lemon so everything tastes bright and not too heavy.

I never understand why some salads are just… blah. This one isn’t. Every mouthful is just interesting, ya know? Sometimes I even toss in toasted pumpkin seeds if I’m feeling bold.

Make-ahead and meal-prep tips that keep everything crisp for cozy fall dinners

Nothing ruins a good salad like sad, soggy veggies. But with this brussels sprout caesar salad? It’s pretty darn meal-prep friendly. Here’s what I do:

• Roast the brussels sprouts up to three days ahead, cool, and stash them in the fridge.
• Keep the dressing in a jar (separate), so nothing gets mushy.
• Crisp up the prosciutto same day you eat; it turns chewy otherwise.
• Store crumbs separately, too, and toss them in just before serving.
• Want to pack for lunch? Assemble everything except crumbs and prosciutto, then add those just before eating.

Easy. You won’t dread leftovers, promise.

Serving ideas for gatherings and game day without the fuss for cozy fall dinners

Want to wow everyone at your next football night or friendsgiving? Make a giant brussels sprout caesar salad in a big bowl. Toss right before serving so it stays crispy. Stuff some into pita pockets for lunch. Serve alongside roast chicken, grilled steak, or cauliflower steaks for a totally satisfying meal.

• Try as a main dish for vegetarian friends (just skip the prosciutto)
• Pile onto crostini as unexpected finger food
• Serve as a hearty “side” to hearty stews or roasted meats
• Perfect for potlucks because it doesn’t wilt too fast

People will come back for seconds. Pinky swear.

Common Questions

Make your fall table the envy of the block

If you’re tired of limp lettuce salads (aren’t we all?), brussels sprout caesar salad with roasted prosciutto is a total game changer. You get to actually look forward to the veggies on your plate, and your friends will 100% ask you to bring this again. I’ve tried so many techniques online (I like this Warm Brussels Sprouts Caesar Salad (with Caesar Dressing)), and it never disappoints. And if you want an even easier variation, check out delicious ideas for roasted veggie sides or new twists on fall soups. Honestly, if you only try one new recipe this autumn, make it this. Trust me, you’ll be grinning at the dinner table.