Here’s a treat for all you sprouts-lovers out there. Our Crispy Brussels Sprouts Caesar Salad mixes the hearty taste of roasted Brussels sprouts with chickpeas, pomegranate, and Lifeway Kefir. It’s a delightful medley that’s made even better with a deliciously tart dressing made with our probiotic kefir. This inventive recipe is loaded with nutrients. Brussels Sprouts are packed with prebiotic fiber, vitamin C, and vitamin K. Chickpeas give your body a boost of vitamin B6 and B9, manganese, and copper, while Lifeway Kefir fills your body with probiotics, protein, vitamin D, and calcium.
The Benefits of Cultured Dairy for Better Health:
Research continues to show the importance of eating healthy foods, including cultured dairy such as kefir, for optimal digestion and gut health, a strong immune system, and to support the microbiome. Fermented foods like kefir hold important value in this line of research due to the link between the gut-brain axis and overall health. Specifically, kefir has been shown to help diversify the microbiome, improve digestion, reduce inflammation, support healthier blood sugar levels, and improve satiety since the bioavailable protein it contains triggers the release of GLP-1.
Lifeway Kefir is packed with a variety of vital nutrients important for overall health, including bone and muscle health; these include vitamin D3, K, calcium, and vitamin B12. Along with our probiotic-rich kefir, Lifeway also offers artisan-made Farmer Cheese,a creamy, high-protein cheese made with live and active cultures to support healthy muscles and a healthy microbiome. Lifeway Farmer Cheese is easy to spread, free of gums and thickeners, and contains no added salt or sugar for optimal health benefits.
Prep Time: 15 mins Servings: 4-6Ingredients
- 15-20 Brussels Sprouts
- 1/2 cup Farmer Cheese
- 1 tbsp. garlic salt/powder
- salt and pepper to taste
- olive oil
- 1-2 sourdough bread (or whole grain)
- 2 cups Organic Whole Milk Plain Kefir
- 1 lemon, juiced
- 1/4 cup olive oil
- 1/2 cup capers, minced
- chickpeas, roasted
- pine nuts
- pomegranate seeds
- 3-4 tbsp. sliced almonds
- Optional: shaved Parmesan, if desired
Directions
- Score the bottom of the Brussels sprouts in a diagonal/diagonal pattern creating a criss-cross look, then toss them in olive oil salt and pepper.
- On a parchment paper laid down over a baking sheet, drizzle olive oil, and sprinkle with garlic salt. Lay your Brussels Sprouts the scored side down over the parchment paper and bake at 350 degrees for 15 minutes.
- To make your homemade croutons: On another baking sheet, crumble your bread, toss with olive oil, garlic salt and pepper and bake at 350 for 10-15 minutes.
- In the meantime, mince capers and put in a bowl along with kefir, lemon juice, olive oil, farmer cheese, salt and pepper to taste. Blend until well incorporated and set aside.
- Once everything in the oven is done, lay out your Brussels sprouts, top with pine nuts, roasted chickpeas, pomegranate seeds, homemade croutons, sliced almonds, and your kefir dressing. Add shaved Parmesan if desired.
