Serves 4


  • 2 heads lacinato kale, destemmed and finely, or roughly, chopped
  • 2 cups brussels sprouts, shaved
  • 1 whole fennel, thinly sliced in half moons
  • 1/2 cup dried cherries
  • 1/2 cup walnuts

    For the Sunflower Parmesan:
  • 1/2 cup sunflower seeds
  • 1/4 cup nutritional yeast
  • 2 Tbsp. hemp seeds
  • 1 clove garlic
  • Himalayan salt, to taste

    For the Hemp Caesar Dressing:
  • 1/2 cup hemp seeds
  • 1/4 cup filtered water
  • 2 Tbsp. nutritional yeast
  • 2 Tbsp. lemon juice, plus 1 tsp. for kale
  • 1 Tbsp. Dijon mustard
  • 1 clove garlic
  • 1 Tbsp. olive oil, plus 2 tsp. for kale
  • 1/4 tsp. Himalayan salt, or, to taste


    Place ingredients for Sunflower Parmesan in a food processor and pulse until formed into a fine, crumbly texture. Set aside.

    Prepare brussels sprouts and kale; add together in a large serving bowl. Toss with olive oil, lemon juice and salt and gently massage with fingers.

    For the dressing, add all ingredients to a blender and blend on high until smooth.

    Add walnuts, dried cherries, fennel and Parmesan to garnish. Lightly drizzle with dressing to serve.

    Additional uses for Caesar Dressing:
  • As a dipping sauce, especially with raw veggies for vegetable crudités
  • As a marinade—just toss on root-veggie medley before roasting

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