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 Miso Caesar Brussels Sprout Salad with Crispy Prosciutto

A bright, savory, and ultra-crunchy Miso Caesar Brussels Sprout Salad made with thinly shaved Brussels sprouts, tender kale, and the most flavorful Lifeway Kefir Caesar dressing. Topped with crisp oven-baked prosciutto and plenty of fresh Parmesan, it’s a quick 30-minute recipe that’s creamy, salty, tangy, and loaded with umami. Perfect for lunch, dinner, or holiday sides.
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Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 4 servings

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.