Mohamed Shili This delicious Brussels sprout salad, inspired by Joanna Gaines, is a quick and nutritious dish perfect for any occasion. Packed with sweet blueberries, crunchy almonds, and a tangy poppy seed dressing, it’s as flexible as it is flavorful. Simple to prepare with everyday ingredients, it’s a fresh, vibrant salad that’s sure to impress!
Recipe Ingredients:
- 2 pounds Brussels sprouts
- 2 cups blueberries
- 1 cup sliced almonds, toasted
- ½ cup extra virgin olive oil
- ¼ cup rice vinegar
- 2 teaspoons honey
- 1 tablespoon poppy seeds
- 1½ teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons minced chives, for garnish
How To Make Brussel Sprout Salad?
- Shred the Brussels sprouts: Use a sharp knife to thinly slice the Brussels sprouts crosswise, stopping about 1cm / ½ inch from the base. Discard the bases.
- Combine the salad ingredients: Place the shredded sprouts in a large bowl. Add the blueberries and toasted almonds, then toss to combine.
- Prepare the dressing: In a small bowl, whisk together the olive oil, rice vinegar, honey, poppy seeds, salt, and pepper.
- Toss the salad and chill: Pour the dressing over the salad and toss until evenly coated. Cover the bowl and refrigerate for at least 1 hour and up to 2 hours.
- Garnish and serve: Sprinkle minced chives over the salad just before serving.
Recipe Tips:
- Shred the sprouts evenly: Use a sharp knife or a mandoline slicer to ensure the Brussels sprouts are shredded thinly and uniformly. This helps them absorb the dressing and creates a perfect texture for the salad.
- Toast the almonds properly: Toasting the almonds enhances their flavor. Use a dry skillet over medium heat and stir frequently to avoid burning.
- Chill the salad for flavor: Let the salad sit in the fridge for at least 1 hour after tossing with the dressing. This allows the flavors to blend beautifully.
- Adjust the sweetness: If you prefer a sweeter salad, add a bit more honey to the dressing. For a tangier taste, increase the rice vinegar slightly.
- Use fresh ingredients: Opt for fresh blueberries and crisp Brussels sprouts to ensure the salad is vibrant and full of flavor. Avoid frozen or wilted produce for the best results.
How To Store Leftovers?
First, let the leftover Brussels sprout salad cool to room temperature. Transfer it to an airtight container and store it in the refrigerator for up to 2 days. Toss before serving again to redistribute the dressing.
Nutrition Facts
- Calories: 358
- Total Fat: 31g
- Saturated Fat: 4g
- Cholesterol: 2.7mg
- Sodium: 96mg
- Potassium: 667mg
- Total Carbohydrate: 17g
- Dietary Fiber: 6.2g
- Sugars: 3.8g
- Protein: 9.1g
Check out More Recipes:
Joanna Gaines Brussel Sprout Salad
Description
This delicious Brussels sprout salad, inspired by Joanna Gaines, is a quick and nutritious dish perfect for any occasion. Packed with sweet blueberries, crunchy almonds, and a tangy poppy seed dressing, it’s as flexible as it is flavorful. Simple to prepare with everyday ingredients, it’s a fresh, vibrant salad that’s sure to impress!
Ingredients
Instructions
- Shred the Brussels sprouts: Use a sharp knife to thinly slice the Brussels sprouts crosswise, stopping about 1cm / ½ inch from the base. Discard the bases.
- Combine the salad ingredients: Place the shredded sprouts in a large bowl. Add the blueberries and toasted almonds, then toss to combine.
- Prepare the dressing: In a small bowl, whisk together the olive oil, rice vinegar, honey, poppy seeds, salt, and pepper.
- Toss the salad and chill: Pour the dressing over the salad and toss until evenly coated. Cover the bowl and refrigerate for at least 1 hour and up to 2 hours.
- Garnish and serve: Sprinkle minced chives over the salad just before serving.
Notes
- Shred the sprouts evenly: Use a sharp knife or a mandoline slicer to ensure the Brussels sprouts are shredded thinly and uniformly. This helps them absorb the dressing and creates a perfect texture for the salad.
- Toast the almonds properly: Toasting the almonds enhances their flavor. Use a dry skillet over medium heat and stir frequently to avoid burning.
- Chill the salad for flavor: Let the salad sit in the fridge for at least 1 hour after tossing with the dressing. This allows the flavors to blend beautifully.
- Adjust the sweetness: If you prefer a sweeter salad, add a bit more honey to the dressing. For a tangier taste, increase the rice vinegar slightly.
- Use fresh ingredients: Opt for fresh blueberries and crisp Brussels sprouts to ensure the salad is vibrant and full of flavor. Avoid frozen or wilted produce for the best results.
Joanna Gaines Brussel Sprout Salad
