Joanna Gaines is the co-founder of Magnolia, a home and lifestyle brand, a bestselling author, and editor-in-chief of Magnolia Journal. Alongside her passion for design and food, nothing inspires Jo more than time at home with family—messing with recipes in the kitchen or planting something in the garden.

Joanna Gaines

Joanna Gaines' Spinach Salad with Warm Bacon Vinaigrette

Spinach Salad with Warm Bacon Vinaigrette

Meet The Creator

Magnolia Table Mom's Bulgogi with Cucumber Kimchi Salad

Mom’s Bulgogi with Cucumber Kimchi Salad

Annie Starke's BLT Salad with Pickle Beer Dressing

BLT Salad with Pickle Beer Dressing

"An antipasto salad is meant to be enjoyed, quite literally 'before the meal,' and I love to use this recipe as an introduction for what's to come in the courses that follow. It also works well for lunch, since the mix of meats, cheeses, and greens make it pretty hearty—something that can stand alone." - Joanna Gaines, Magnolia Table, Volume 3

Antipasto Salad

Grilled Watermelon with Feta Salad Stacks

"A dish that looks fancy but is secretly simple will always have a place on my table. Wedge salads in general are great at pulling this off—and fortunately, everyone in our family enjoys them. I like to slice the iceberg wedges beforehand, then serve the toppings family-style so everyone can tailor their own. The kids and I like to dress our salad with ranch, but Chip always prefers blue cheese. Since this is one of Chip's favorite salads, that classic take is what I've shared here." – Joanna Gaines, Magnolia Table, Volume 3

Joanna Gaines' Wedge Salad with Blue Cheese Dressing

Wedge Salad with Blue Cheese Dressing

Eduardo Garcia's Grilled Caesar Salad with Garlic Croutons

Grilled Caesar Salad With Garlic Croutons

During the cold weather months, it’s lovely to have a hearty and flavorful salad to balance out all the stews and typical winter food. Farro is an ancient grain that tastes nutty and earthy and lends great texture to this salad, which is particularly easy to double for a crowd. The maple syrup in the dressing helps bind everything together and gives it a creamy mouth feel. Remember to strive for caramelization on the roasted veggies -- those browned bits are packed with flavor!

Winter Farro Salad with Soy-Maple Vinaigrette

Herb Salad

Curry Chicken Salad

Charred Corn Salad

Shredded Brussels sprouts, fresh blueberries, toasted almonds, and poppy seeds are an unexpectedly delicious combination that’s also super healthy. The sweetness of the berries and vinaigrette pairs perfectly with the earthy, crunchy leaves and almonds. My favorite thing to serve this alongside is my Grilled Raspberry-Chipotle Pork Tenderloin.

Brussels Sprouts Salad

Sweet Kale Salad with Poppy Seed Dressing

Annie Starke's Summer Medley Salad with Fresh Corn Dressing

Summer Medley Salad with Fresh Corn Dressing

Young Pecorino Salad

Fig & Grapefruit Salad

Simple Green Salad

Joanna Gaines's Mixed Green Salad with Strawberries and Candied Walnuts

Mixed Greens Salad with Strawberries and Candied Walnuts

Every Texan cook I know has his or her own version of this delightfully messy enchilada casserole that includes chicken, beans, chiles, salsa verde, sour cream, corn tortillas, and plenty of melted cheese. The most important part of my own version may actually be what I serve it with: a crunchy jicama salad flavored with lime zest and juice, smoked paprika, cilantro, and diced avocado. The crispness of this salad really complements the cheesy casserole.

King Ranch Chicken with Mexican-Style Jicama Salad

You can make this with any homemade vinaigrette, but a citrus-herb version is especially good.

Simple Salad with Dried Fruit and Nuts

Annie Starke's Little Gem Salad with Buttermilk Rose Dressing

Spinach Salad with Warm Bacon Vinaigrette

You May Also Like