Joanna Gaines Brussel Sprout Salad Recipe

This crunchy vibrant Joanna Gaines Brussel Sprout Salad is made with shaved Brussels sprouts, crispy bacon, and toasted almonds, ready in 25 minutes. The warm bacon fat subtly wilts the greens just enough to soak up the sharp mustard vinaigrette. I love how easily this comes together for a quick lunch or holiday side.

Why This Classic Works

I used to think raw Brussels sprouts were too tough to enjoy in a salad. Then I realized the secret lies in slicing them paper-thin and dressing them slightly ahead of time.

The combination of sweet dried cranberries and salty bacon completely changed my mind. Now I make sure to massage the dressing into the leaves so every bite is tender and flavorful.

Joanna Gaines Brussel Sprout Salad Ingredients

• 1 lb Brussels sprouts, trimmed and finely shredded
• 6 slices thick-cut bacon, chopped
• 1/2 cup sliced almonds
• 1/2 cup dried cranberries
• 1/3 cup grated Parmesan cheese
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 tablespoon Dijon mustard
• 1 tablespoon maple syrup
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

How To Make Joanna Gaines Brussel Sprout Salad

1. Cook The Bacon: In a large skillet over medium heat, cook the chopped bacon until crispy, about 8 minutes. Remove with a slotted spoon to a paper towel-lined plate.
2. Toast The Almonds: Wipe out most of the bacon grease, leaving a light coating. Toast the sliced almonds in the skillet for 2 to 3 minutes until golden brown, then remove from heat.
3. Mix The Dressing: In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, maple syrup, salt, and pepper until smooth and emulsified.
4. Assemble The Salad: Place the shredded Brussels sprouts in a large serving bowl. Pour the dressing over the greens and toss well to coat.
5. Add The Toppings: Fold in the cooked bacon, toasted almonds, dried cranberries, and Parmesan cheese just before serving.

Recipe Tips

• Shave them thin: Use a mandoline slicer or the shredding attachment on a food processor to get perfectly fine pieces.
• Let it rest: Toss the sprouts with the dressing 10 minutes before adding the mix-ins to soften the tough leaves.
• Save the grease: You can swap one tablespoon of olive oil for reserved bacon fat to add a deeper, smoky flavor.

What To Serve With Brussel Sprout Salad

Serve this crisp salad alongside roasted pork tenderloin or grilled chicken breasts. It also makes a fantastic pairing for hearty holiday meats like baked ham or prime rib.

How To Store

Store leftover salad in an airtight container in the fridge for up to 3 days. The leaves are sturdy enough to hold up to the dressing without becoming overly soggy.

FAQs

Can I use pre-shredded Brussels sprouts?

Yes, you can buy bags of shaved Brussels sprouts to save prep time. However, slicing them fresh at home usually yields a much crisper texture.

What can I substitute for dried cranberries?

Dried cherries or pomegranate seeds make great alternatives. They both offer that necessary pop of sweetness to balance the salty bacon.

Can I make this ahead of time?

You can slice the sprouts and mix the dressing up to two days in advance. Keep them in separate containers and toss everything together right before eating.

Nutrition

• Calories: 280 kcal
• Total Fat: 21g
• Saturated Fat: 4g
• Cholesterol: 15mg
• Sodium: 350mg
• Total Carbohydrate: 18g
• Protein: 9g

Try More Recipes:

• Joanna Gaines Waffles
• Joanna Gaines Blueberry Croissant Bake Recipe
• Joanna Gaines Baked Chicken With Bacon And Wild Rice

Joanna Gaines Brussel Sprout Salad Recipe

Recipe by Imen Dridi

Servings

6

servings

Prep time

15

minutes

Cooking time

10

minutes

Total time

25

minutes

Crunchy vibrant Joanna Gaines Brussel Sprout Salad featuring shaved greens, crispy bacon, toasted almonds, and sweet cranberries ready in 25 minutes. This quick side dish pairs salty and sweet flavors perfectly for busy weeknights or a festive holiday table.

Ingredients

• 1 lb Brussels sprouts, trimmed and finely shredded

• 6 slices thick-cut bacon, chopped

• 1/2 cup sliced almonds

• 1/2 cup dried cranberries

• 1/3 cup grated Parmesan cheese

• 1/4 cup olive oil

• 2 tablespoons lemon juice

• 1 tablespoon Dijon mustard

• 1 tablespoon maple syrup

• 1/2 teaspoon kosher salt

• 1/4 teaspoon black pepper

Directions

• 1. Cook The Bacon: In a large skillet over medium heat, cook the chopped bacon until crispy, about 8 minutes. Remove with a slotted spoon to a paper towel-lined plate.
• 2. Toast The Almonds: Wipe out most of the bacon grease, leaving a light coating. Toast the sliced almonds in the skillet for 2 to 3 minutes until golden brown, then remove from heat.
• 3. Mix The Dressing: In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, maple syrup, salt, and pepper until smooth and emulsified.
• 4. Assemble The Salad: Place the shredded Brussels sprouts in a large serving bowl. Pour the dressing over the greens and toss well to coat.
• 5. Add The Toppings: Fold in the cooked bacon, toasted almonds, dried cranberries, and Parmesan cheese just before serving.