Name: Brussels Sprouts Salad
Cook time: 15 min
Total time: 75 min
Yield: 4 to 6 servings

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

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

Meet The Creator

Everyone needs a perfect burger recipe, and this is my go-to. The fresh honey buns are soft, delicious, and simple to make. The Worcestershire sauce and fresh garlic add just the right combination of sweetness and flavor to the ground chuck. I like to offer a wide variety of toppings on burger night so each person can assemble their own favorite burger.

Elizabeth Poett's Ranch Burger on a Honey Bun

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This is my dad’s favorite pie. There are lemon people and chocolate people, and he is a lemon person, so I love to make this pie for him. The lemon filling is bright and fresh, and the meringue is fluffy as a cloud. It is a beautiful dessert, with a crust that is flaky and delicious but holds the pie together so well.

Elizabeth Poett's Classic Lemon Meringue Pie

Classic Lemon Meringue Pie

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Making a pan of focaccia is one of quickest ways there is to get fresh bread on the table. And with a little creativity, your loaf can also be pretty enough to serve as a centerpiece. Once my dough has risen, and I’ve rolled it out and patted it out into a pan, I use edible flowers, vegetables, and herbs to make a kind of nature-inspired mosaic on the surface that bakes into a beautiful, flavorful topping.

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Chicken Marsala is one of my dad’s favorite dishes. I learned to make this recipe by cooking it for him over time. This recipe has a really delicious balance of Marsala, mushrooms, garlic, and lemon. It’s an easy stovetop meal that can be made quickly, but is satisfying and rich in flavor.

Chicken Marsala

"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

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Roasted mushrooms are one of my favorite dishes to make when hosting friends for dinner because it's so easy to throw them on a sheet pan and let the oven do the work. You can really build on the richness of the mushrooms by pairing it with a simple vinaigrette. As with the Honey Mustard-Glazed Pork Tenderloin, this was inspired by a dish in The Fresh Honey Cookbook by one of my dear late friends, Laurey Masterton. Laurey was wildly passionate about a lot of things, and one of those was bees and honey. It was an honor to be able to recreate some of Laurey's dishes for a dinner on From the Source, incorporating a few of my own touches along the way.

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Spicy heat and sweet are surprisingly delicious together. Even my kids adore this jam, especially when I spoon it over a block of cream cheese and serve it with crackers and toast.

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Thanks for watching along with tonight’s episode of the Plain Jane house. I think my favorite room in this home has to be the dining room! There were so many

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"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

Coming into fresh truffles is a special moment. The flavor and aroma are woodsy and strong and make an incredible addition to a variety of dishes. One of the best ways to extend the enjoyment of a truffle is to incorporate it into butter that can be stored in the refrigerator or freezer for a wide variety of future applications. Check out my Truffle Butter Roasted Chicken recipe, swirl it into your favorite pasta for a weeknight meal, or melt over steak, still hot from the grill. YUM!

Truffle Butter

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I am always super-excited when fresh cherries show up at the markets! These little stone fruits burst with flavor and are only here for a short time, so I love to enjoy them as much as possible. Scones are an easy, quick way to make something special for breakfast, and I think they are best with fresh fruit in them.

Elizabeth Poett's Cherry-Almond Scones Drizzled with White Chocolate

Brussels Sprouts Salad

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