Brussel sprouts replace romaine here for a top-of-the-line cancer-fighting vegetable and added a potent infusion of anti-inflammatory spices in the dressing to make this salad as powerful as the leader it’s named after. The result is a light yet indulgent dish that’s made of 100% wholesome and power spiced ingredients. It also won’t get soggy like traditional Caesar salad, so you can make it for dinner…and have leftovers with the same level of crunch the next day.

Tip: Serve with protein of choice (i.e. chickpeas, organic chicken, etc.)

Makes: 4 servings
Serving size: 1 ½ cups
Vegan, Gluten-free

2 tablespoons avocado or extra-virgin olive oil
2 pounds Brussels sprouts, shredded oxr cut small (about 10 cups shredded)
1½ teaspoon Vegitude Power spice blend
Sea salt to taste
1 cup sunflower or pumpkin seeds
6 tablespoons Vegan Caesar Dressing
Heat the oil in a large skillet over medium-high heat. Add the Brussels sprouts and sauté until they just beginning to wilt, about 4 to 5 minutes. Reduce heat to medium-low and sauté for an additional 3 minutes. Sprinkle Brussels sprouts with the Vegitude Power blend and salt to taste. Transfer to a large bowl and set aside.

Drizzle the dressing over the Brussels sprouts and sunflower or pumpkin seeds. Toss to combine, and serve. Enjoy warm or chilled.