Joanna Gaines's Brussels Sprouts Salad

Brussels Sprouts Salad

by Joanna Gaines
Total 1 hour and 15 minutes (includes chilling time) | Active 15 minutes
Makes 4 to 6 servings

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.

Ingredients

  • 2 pounds Brussels sprouts
  • 2 cups blueberries
  • 1 cup sliced almonds, toasted
  • 1/2 cup extra virgin olive oil
  • 1/4 cup rice vinegar
  • 2 teaspoons honey
  • 1 tablespoon poppy seeds
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons minced chives, for garnish

Directions

  1. Use a sharp knife to shred the sprouts crosswise, stopping about 1/2 inch from the base (discard the bases).
  2. Transfer the sprouts to a large bowl. Add the blueberries and almonds and toss to combine.
  3. In a small bowl, whisk together the olive oil, rice vinegar, honey, poppy seeds, salt, and pepper. Pour over the salad and toss until well coated.
  4. Cover and refrigerate for at least 1 hour and up to 2 hours. Dust with chives and serve.

    5. "Magnolia Table: A Collection of Recipes for Gathering" by Joanna Gaines © William Morrow 2018. Provided courtesy of Joanna Gaines. All rights reserved.
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