This Miso Caesar Brussels Sprout Salad with Crispy Prosciutto is the kind of bold, savory, restaurant-worthy salad you’ll crave all year long. It brings together thinly shaved Brussels sprouts, tender massaged kale, and a deeply flavorful Miso Caesar Dressing made with Kefir for a punchy, probiotic-rich twist on classic Caesar.
Every bite is creamy, salty, umami-packed, and perfectly balanced by the ultra-crisp, oven-baked prosciutto on top. It’s fresh, nutrient-dense, and loaded with rich flavor that feels indulgent but still incredibly nourishing.
Whether you’re making a hearty lunch, an elevated side dish, or a standout dinner salad, this miso-kefir Caesar combo truly delivers next-level flavor with minimal effort. Ready in just 30 minutes.
Why you’ll love this recipe!
What ingredients do I need?
- Brussels sprouts – Shaved thin for crunch; holds up beautifully to creamy dressing.
- Kale – Massaged for tenderness; adds color, nutrients, and structure.
- Parmesan cheese – Freshly grated for the best salty, nutty finish.
- Black pepper – Adds sharpness and balance to the creamy dressing.
- Prosciutto – Baked into crisp, salty shards that mimic bacon but lighter and more delicate.
- Kefir – Low-fat, unsweetened; gives tangy creaminess and probiotics.
- Greek yogurt – Optional but recommended to thicken and add richness.
- White miso – Deep umami flavor that elevates classic Caesar.
- Garlic – Just one clove for the perfect punch.
- Lemon juice – Fresh acidity to brighten and balance.
- Dijon mustard – Helps emulsify and gives subtle heat.
- Parmesan cheese – Adds salty depth and signature Caesar flavor.
- Worcestershire – Classic Caesar ingredient for savory complexity.
- Black pepper – Fresh cracked is essential.
- Olive oil – Adds smooth richness to finish the dressing.
Recipe Variations
- Make it vegetarian: Skip the prosciutto or replace with crispy roasted chickpeas.
- Add protein: Grilled chicken, salmon, shrimp, or roasted tofu.
- Make it spicy: Add a little crushed red pepper to the dressing.
- Add crunch: Toss in toasted sourdough croutons, roasted sunflower seeds, or pistachios.
- Swap the greens: Replace kale with spinach or add shaved cabbage for extra crunch.
- Make it a full meal: Add quinoa, farro, or roasted sweet potatoes.
Pro Tips
- Shave Brussels sprouts extra thin with a mandoline or slicing disc for restaurant-style texture.
- Massage the kale for at least 1 minute with a little extra virgin olive oil to help soften the leaves.
- Chill the dressing before using — kefir-based dressings thicken beautifully in the fridge.
- Bake prosciutto on parchment for even crisping and easy cleanup.
- Add dressing gradually — Brussels sprouts absorb more than leafy greens.
- For meal prep, keep the prosciutto separate until serving so it stays crispy.
- Kefir makes it naturally thin and pourable—great for coating lettuce. For a thicker dressing, add more greek yogurt or Parmesan.
Can I Substitute?
Yes! Like always though, any substitutions made to the recipe can result in a change in texture and/or flavor.
- Dairy-free:
- Substitute dairy-free yogurt for Greek yogurt.
- Use nutritional yeast instead of Parmesan.
- Choose a vegan Worcestershire sauce.
- Gluten-free:
- The recipe is naturally gluten-free — just double-check the Worcestershire sauce label.
- Low-sodium:
- Skip added salt and reduce Parmesan.
- Choose low-sodium miso if available.
- Vegetarian:
- Replace prosciutto with roasted chickpeas or coconut “bacon.”
- Egg-free Caesar:
- This dressing contains no raw egg, making it naturally egg-free.
- Kefir –
- Buttermilk – The closest match in flavor and texture. Use ½ cup as a direct swap.
- Greek yogurt and water or milk – Mix ½ cup Greek yogurt with 2–3 tablespoons water or milk to create a pourable dressing.
- Plain yogurt – Use ½ cup plain, unsweetened yogurt for a mild and creamy alternative.
Leftovers and Storage
- Dressed salad: Keeps well for 1–2 days since Brussels sprouts hold up to dressing. You can always add a little extra fresh chopped kale and/or Brussels sprouts too which will help liven it up.
- Undressed components: Store separately for up to 3–4 days in airtight containers.
- Crispy prosciutto: Store in an airtight container at room temp for 24 hours, or refrigerate for up to 3 days. Re-crisp in a hot skillet if needed.
- Dressing: Refrigerate for 4–5 days in a sealed jar. Shake before using.
But, I Still Have A Few Questions…
How to shave Brussels sprouts for salad.
Use a mandoline, food processor slicing disc, or a sharp knife to slice them very thin for the best texture.
Can the dressing be made ahead?
Yes, the kefir Caesar dressing tastes even better after chilling for a few hours and keeps for up to 5 days.
How to keep prosciutto crispy.
Let it cool completely after baking and store separately from the salad. Add just before serving.
Is this salad good for meal prep?
Yes — Brussels sprouts hold up well to dressing. For best results, keep prosciutto separate.
Can I make this vegetarian?
Absolutely. Omit the prosciutto or add roasted chickpeas for crunch.
Other Recipes You’ll Love
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Make sure to tag @thehomechefmomma on Instagram or Facebook, and leave a review or comment if you make these. I always get so excited to see your creations, variations of the recipe, and feedback! Just remember to be kind in your comments, there is still a person behind this screen! 🙂
Miso Caesar Brussels Sprout Salad with Crispy Prosciutto
Ingredients
For the Salad
- 2 cups thinly shaved Brussels sprouts
- 2 cups chopped kale
- Freshly grated Parmesan cheese
- Fresh cracked black pepper
- 6-8 slices of prosciutto
Miso Caesar Dressing
- ½ cup Lifeway Kefir low-fat plain unsweetened
- ¼ cup Greek yogurt plain (optional but recommended for creaminess)
- 1 tbsp white miso paste
- 1 small garlic clove grated
- Juice of 1 large lemon
- 1 tsp Dijon mustard
- 3 tbsp grated Parmesan cheese
- 2 tsp Worcestershire sauce
- Freshly cracked black pepper to taste
- 1 tbsp olive oil for richness
Instructions
Make the Crispy Prosciutto—
- Preheat oven to 375°F.
- Line a baking sheet with parchment paper.
- Lay slices of prosciutto flat with space between each one.
- Bake for 8–12 minutes, depending on thickness, until deep pink and crisp.
- Let cool — it will crisp even more as it cools.
- Crumble or break into shards and set aside.
- Tip: If edges begin to brown too quickly, pull pieces early. Prosciutto goes from crisp to burnt fast.
Make the Dressing—
- In a bowl, jar, or small food processor, combine: kefir, Greek yogurt, miso paste, garlic, lemon juice, Dijon, and Worcestershire. Whisk or blend until smooth. If using a food processor, you can also add in the parmesan cheese and pepper here. Otherwise stir it in after.
- Chill the dressing for 20–30 minutes to thicken slightly and allow flavors to meld.
Prepare the Salad—
- While the dressing chills and prosciutto cools, massage chopped kale with a light drizzle of olive oil until softened.
- Thinly slice or shave the Brussels sprouts.
- Combine the kale and Brussels sprouts in a large bowl.
- Drizzle in some of the Miso Caesar Dressing and toss until everything is evenly coated.
- Add the crispy prosciutto pieces on top.
- Finish with lots of freshly grated Parmesan and fresh cracked pepper.
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Nutritional Content Disclaimer
I choose not to include nutritional information with my recipes, as these values can be calculated from the ingredients provided. With my background as a pediatric nurse practitioner and my own family experience with disordered eating, I understand how focusing on numbers can affect our relationship with food. My philosophy is that all foods have a place—sweet, savory, nourishing, or indulgent. I aim to share recipes that support a healthy, joyful approach to eating. My hope is that this space also encourages a balanced, healthy relationship with food for you and your family too.