Joanna Gaines Brussel Sprout Salad Recipe

This crunchy, savory joanna gaines brussel sprout salad is made with fresh Brussels sprouts, crispy bacon, and toasted pecans, and ready in 30 minutes. Tossing the warm roasted sprouts in the sweet and tangy citrus-maple vinaigrette softens them just slightly while locking in the caramelized flavor. I love making this whenever I need a comforting yet vibrant side dish that feels incredibly special.

Why This Classic Works

When I first tried making a warm Brussels sprout salad, I made the mistake of boiling the sprouts, which turned them into a soggy mess. I quickly learned that roasting or pan-frying them is the real secret to achieving that irresistible crispy texture.

The citrus-maple vinaigrette in this version truly surprised me by balancing the natural bitterness of the sprouts perfectly. I now understand why Joanna Gaines pairs these earthy greens with sweet dressing and crunchy pecans.

joanna gaines brussel sprout salad Ingredients

• 1 1/2 pounds Brussels sprouts, trimmed and halved
• 4 slices thick-cut bacon, chopped
• 1/2 cup pecans, roughly chopped
• 1/3 cup dried cranberries
• 2 tablespoons olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

For the Citrus-Maple Vinaigrette

• 3 tablespoons extra virgin olive oil
• 2 tablespoons maple syrup
• 1 tablespoon fresh orange juice
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard

How To Make joanna gaines brussel sprout salad

1. 1. Prep the Sprouts: Preheat your oven to 400°F and toss the halved Brussels sprouts with two tablespoons of olive oil, salt, and pepper on a large baking sheet.
2. 2. Roast the Vegetables: Roast the sprouts for 20 to 25 minutes, flipping halfway, until they are tender and deeply caramelized on the edges.
3. 3. Cook the Bacon: While the sprouts roast, cook the chopped bacon in a skillet over medium heat until crispy, about 8 minutes, then drain on paper towels.
4. 4. Whisk the Vinaigrette: In a small bowl, whisk together the extra virgin olive oil, maple syrup, orange juice, apple cider vinegar, and Dijon mustard until smooth.
5. 5. Assemble the Salad: Transfer the warm roasted sprouts to a large serving bowl and add the crispy bacon, chopped pecans, and dried cranberries.
6. 6. Dress and Serve: Pour the citrus-maple vinaigrette over the salad and toss gently to coat everything evenly before serving warm.

Recipe Tips

• Dry the sprouts thoroughly: Any residual moisture will cause the Brussels sprouts to steam rather than roast, preventing them from getting beautifully crispy.
• Do not overcrowd the pan: Spread the sprouts in a single layer with space between them so hot air can circulate and caramelize the edges properly.
• Dress while warm: Adding the vinaigrette while the roasted vegetables are still warm allows them to absorb the sweet and tangy flavors much better.
• Toast the pecans: Taking a few extra minutes to lightly toast the pecans in a dry skillet enhances their natural oils and crunch.

What To Serve With Brussels Sprout Salad

This savory side pairs exceptionally well with roasted chicken or a thick-cut pork chop, as the citrus-maple dressing cuts through rich meats. You can also serve it alongside creamy mashed potatoes or a wild rice pilaf for a balanced spread if you omit the bacon.

How To Store

Store any leftover salad in an airtight container in the refrigerator for up to three days. The sprouts will lose their initial crispness as they sit in the dressing, but the flavors will continue to develop. Do not freeze this salad, as the vegetables will become incredibly mushy upon thawing.

FAQs

• Can I make this salad ahead of time? You can chop the vegetables, cook the bacon, and whisk the dressing a day in advance. Store everything separately in the fridge, then roast the sprouts and toss just before serving.
• Can I use raw Brussels sprouts instead? Yes, you can thinly shave the sprouts and serve them raw for a crunchier texture. However, roasting them brings out a sweeter, nuttier flavor that pairs best with this specific dressing.
• What can I use instead of pecans? Walnuts or slivered almonds make excellent substitutes for pecans. Pepitas or sunflower seeds are also great nut-free alternatives that provide the necessary crunch.
• Is there a substitute for maple syrup? Honey or agave nectar will work perfectly in the vinaigrette if you do not have maple syrup on hand. Both will provide the right amount of sweetness to balance the vinegar.

Nutrition

• Calories: 280
• Total Fat: 21g
• Saturated Fat: 4g
• Cholesterol: 15mg
• Sodium: 340mg
• Total Carbohydrate: 22g
• Protein: 6g

Try More Recipes:

• Joanna Gaines Beef Enchiladas
• Joanna Gaines Lasagna Recipe
• Joanna Gaines Bow Tie Pasta Recipe

joanna gaines brussel sprout salad

Recipe by Imen Dridi

Servings

6

servings

Prep time

10

minutes

Cooking time

20

minutes

Total time

30

minutes

This joanna gaines brussel sprout salad combines crunchy toasted pecans, crispy bacon, and tender roasted sprouts for the ultimate side dish. Ready in just 30 minutes, it is tossed in a sweet citrus-maple vinaigrette that brings everything together effortlessly for holiday gatherings or busy weeknights.

Ingredients

• 1 1/2 pounds Brussels sprouts, trimmed and halved

• 4 slices thick-cut bacon, chopped

• 1/2 cup pecans, roughly chopped

• 1/3 cup dried cranberries

• 2 tablespoons olive oil

• 1/2 teaspoon kosher salt

• 1/4 teaspoon black pepper

• For the Citrus-Maple Vinaigrette:

• 3 tablespoons extra virgin olive oil

• 2 tablespoons maple syrup

• 1 tablespoon fresh orange juice

• 1 tablespoon apple cider vinegar

• 1 teaspoon Dijon mustard

Directions

• 1. Prep the Sprouts: Preheat your oven to 400°F and toss the halved Brussels sprouts with two tablespoons of olive oil, salt, and pepper on a large baking sheet.
• 2. Roast the Vegetables: Roast the sprouts for 20 to 25 minutes, flipping halfway, until they are tender and deeply caramelized on the edges.
• 3. Cook the Bacon: While the sprouts roast, cook the chopped bacon in a skillet over medium heat until crispy, about 8 minutes, then drain on paper towels.
• 4. Whisk the Vinaigrette: In a small bowl, whisk together the extra virgin olive oil, maple syrup, orange juice, apple cider vinegar, and Dijon mustard until smooth.
• 5. Assemble the Salad: Transfer the warm roasted sprouts to a large serving bowl and add the crispy bacon, chopped pecans, and dried cranberries.
• 6. Dress and Serve: Pour the citrus-maple vinaigrette over the salad and toss gently to coat everything evenly before serving warm.