Sandra Joanna Gaines Brussel Sprout Salad Recipe is a masterclass in texture and freshness. Known for her ability to make vegetables exciting, Joanna transforms raw Brussels sprouts into a light, crunchy slaw by shaving them paper-thin. Tossed with a simple lemon vinaigrette, toasted pine nuts, and sweet dried cranberries, this salad is vibrant, nutty, and far superior to heavy coleslaws, making it the perfect healthy side dish for any season.
Joanna Gaines Brussel Sprout Salad Recipe Ingredients
- 4 cups shaved Brussels sprouts (about 1 lb)
- 1/4 cup extra-virgin olive oil (plus more for drizzling)
- 1/4 cup fresh lemon juice
- 1/2 cup pine nuts, toasted
- 1/3 cup dried cranberries (or dried cherries)
- 1/3 cup grated Pecorino cheese (optional, but recommended)
- 1/3 cup chopped chives
- Sea salt and freshly ground black pepper
How To Make Joanna Gaines Brussel Sprout Salad Recipe
- Prep the sprouts: Wash the Brussels sprouts and remove any brown or damaged outer leaves. Using a mandoline slicer (carefully!) or a very sharp chef’s knife, shave the sprouts as thinly as possible. You want fine ribbons, not chunks. Place them in a large salad bowl.
- Toast the nuts: In a dry skillet over medium-low heat, toast the pine nuts for 3-4 minutes, stirring constantly, until they are golden brown and fragrant. Remove from the pan immediately to prevent burning and let them cool.
- Assemble: To the bowl of shaved sprouts, add the 1/4 cup olive oil, fresh lemon juice, cooled pine nuts, dried cranberries, grated Pecorino cheese, and chopped chives.
- Toss and season: Toss the salad vigorously with tongs to ensure the lemon and oil coat every single ribbon of sprout. Season generously with sea salt and freshly ground black pepper.
- Marinate: Let the salad sit at room temperature for at least 15 minutes. This is a crucial step; the acid in the lemon juice softens the raw sprouts slightly, making them tender and easier to eat.
- Serve: Taste and adjust salt or lemon if needed. Finish with a final drizzle of olive oil just before serving.
Recipe Tips
- Mandoline Magic: A mandoline is the secret to this salad. It creates uniform, feather-light shavings that absorb the dressing perfectly. If using a knife, slice them finely from the top down to the stem.
- The Resting Period: Do not skip the 15-minute rest. Raw Brussels sprouts can be tough and fibrous. The lemon juice acts as a marinade, breaking down the fibers (similar to ceviche) for a better texture.
- Watch the Nuts: Pine nuts have a high oil content and burn in seconds. Do not walk away from the stove while toasting them. Once you smell them, they are practically done.
- Pecorino Punch: Use Pecorino Romano instead of Parmesan if possible. It is made from sheep’s milk and has a saltier, tangier kick that stands up well against the bitterness of the sprouts and the sweetness of the cranberries.
What To Serve With Joanna Gaines Brussel Sprout Salad Recipe
This Joanna Gaines Brussel Sprout Salad Recipe is a versatile side that cuts through rich, fatty mains. It is the ideal partner for a heavy Roast Turkey or Glazed Ham during the holidays. For a weeknight meal, pair it with Pan-Seared Salmon or a juicy Grilled Steak. It also works beautifully as a bed for a Grain Bowl—just add quinoa and roasted chickpeas for a complete vegetarian lunch.
How To Store Joanna Gaines Brussel Sprout Salad Recipe
- Refrigerate: Unlike lettuce salads, this slaw holds up incredibly well. Store leftovers in an airtight container in the refrigerator for up to 2 days. The sprouts will soften more over time but remain delicious.
- Meal Prep: You can shave the sprouts a day in advance and store them in a ziplock bag with a paper towel. Toss with the dressing just before serving.
Joanna Gaines Brussel Sprout Salad Recipe Nutrition Facts
- Calories: 220 kcal
- Fat: 18g
- Carbohydrates: 12g
- Protein: 6g
Nutrition information is estimated per serving.
FAQs
Yes, toasted slivered almonds or chopped walnuts are excellent substitutes if pine nuts are too expensive or unavailable. They add a similar crunch.
To make it keto, omit the dried cranberries (which are high in sugar) and replace them with a few pomegranate seeds for color, or just stick to the nuts and cheese.
Green onions (scallions) or finely minced shallots work well as a substitute for the mild onion flavor of chives.
Try More Recipes:
- Joanna Gaines Pasta Salad Recipe
- Joanna Gaines Chicken Salad Recipe
- Joanna Gaines Asparagus Quiche Recipe
Joanna Gaines Brussel Sprout Salad Recipe
Description
A crisp, refreshing salad made with shaved raw Brussels sprouts, toasted pine nuts, and sweet cranberries. The lemon dressing softens the sprouts perfectly.
Ingredients
Instructions
- Toast pine nuts in a dry pan until golden.
- Shave Brussels sprouts thinly.
- Combine sprouts, nuts, cranberries, cheese, and chives.
- Toss with oil, lemon juice, salt, and pepper.
- Let sit for 15 minutes to soften.
- Serve at room temperature.
Notes
- Let the salad rest so the lemon tenderizes the sprouts.
- Toasted pine nuts add a buttery crunch you shouldn’t skip.
- Use a mandoline for the thinnest, most delicate shavings.
