Magnolia table brussel sprout salad

Instructions. Heat a medium skillet over medium heat. (Do not add any fat to the pan!) When hot, add the pepitas and toast, shaking the pan occasionally, for about 3 minutes or until lightly browned and fragrant. Transfer to a plate or bowl to cool. Add the kale to a large mixing bowl.

Instructions. Cut the ends off of brussels sprouts, then cut as thinly as possible with a sharp knife. Add to a large bowl with cranberries, pumpkin seeds and almonds. Make the dressing in a small bowl, whisking together well, then pour over salad and toss. Serve immediately and enjoy!Toss package contents with some olive oil, S&P, and roast on a sheet tray at 400º for about 20 min, until some spots begin to get crispy. Allow to cool before combining with other ingredients. Combine all salad ingredients with prepared dressing. Save some extra pom arils to decorate the top of the salad prior to serving. Creamy white wine sauce is the hero of this classic main dish. Recipe: Extract from Magnolia Table, Volume 2 by Joanna Gaines Photo: Amy Neunsinger Prep: 15 minutes Cook: 40 minutes Cool: None INGREDIENTS 2 tablespoons olive oil 4 boneless, skinless chicken breasts (about 6 ounces each) 1 teaspoon freshly ground black pepper 2¾ teaspoons kosher salt ½ cup all-purpose flour 2 tablespoons ... Preheat oven to 350F/175C. Brush a large roasting pan with olive oil. Trim off stem ends of the Brussels Sprouts; then cut each one into fourths or halves, depending on how big they are. Chop pecans, then toss Brussels Sprouts and pecans with olive oil, salt, and pepper. Spread them out on the baking sheet, roast about 10 minutes, and then stir ...Using a sharp knife, cut the ends off of the Delicata squash, then cut in two horizontally. Use a spoon to scrape out the seeds then cut the squash into thin half moons. Spread the squash and red onions evenly on 1 baking sheet and the Brussels sprouts on the other. Drizzle the vegetables with 3 tablespoons of olive oil (1 ½ T per baking sheet ...Instructions. Thinly slice the Brussels sprouts using a mandoline if you have one. Place them into a medium bowl and toss with the olive oil, lemon juice, pine nuts, cranberries, pecorino cheese, chives, and pinches of salt and pepper. Let the salad sit at room temperature for 15 minutes, then taste and adjust the seasonings.

In a small bowl whisk well all dressing ingredients. Set aside until ready to use. To prepare the shaved sprouts use a food processor set with the slicing attachment or a very sharp knife. To a large bowl add the shaved Brussels sprouts together with the remaining ingredients, except for the pumpkin seeds.Preheat oven to 350F. Place the chopped walnuts on a baking sheet and bake for 5-7 minutes, or until toasted. Add the walnuts to a medium bowl along with the remaining salad ingredients and toss until well combined. In another bowl, combine the oil, balsamic vinegar, salt, pepper and mustard, Whisk until well combined.Instructions. Preheat oven to 375°F. Trim the ends from the Brussels sprouts and remove any wilted leaves. Cut vertically into 5 or 6 slices. Add to a bowl and toss with 2 tablespoons olive oil. Spread on a rimmed baking sheet, sprinkle with salt and pepper, and roast for 20 minutes.Add pine nuts and toast until fragrant. Set aside. Add olive oil and garlic to the pan and cook until fragrant, about 1 minute. Add shredded brussels sprouts and cook an additional 5-6 minutes or until bright green, stirring occasionally. Turn off heat and stir in lemon juice, mustard, salt, pepper and parmesan. Serve immediately.Clean and remove the end of the cores. Cut brussels sprouts in half. Place them in a medium-sized bowl, add cognac and maple syrup, salt, and pepper, and mix well. Heat a frying pan and add olive oil. Fry up the brussel sprouts until tender, about 15 minutes, on medium heat. Remove and set aside.

from Magnolia Table, Volume 2 Cookbook. cheesy zucchini and squash casserole topped with fresh parsley. Brussels Sprouts Salad. from Magnolia Table Cookbook. fresh, …Instructions. Shave (slice) Brussels sprouts thinly with a sharp knife, or with a food processor, using the slicing blade. In a large bowl, whisk together dressing ingredients until well combined. Add Brussels sprouts and grapes, and toss to coat. If desired, refrigerate salad for up to two hours before serving.In a medium-sized mixing bowl, whisk together the dressing using the olive oil, mayonnaise, apple cider vinegar, honey, Dijon mustard, garlic, salt, and pepper. In a large mixing bowl, combine the ...In a large bowl gently toss shaved brussel sprouts, chopped kale, dried cranberries, walnuts, diced apple and sliced red onion. In a small bowl mix together ingredients for the dressing add 3 tbsp or more water to reach desired consistency. Serve salad topped with dressing, sprinkle of hemp seeds and baked chickpeas.

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Instructions. To make the dressing: In a a small bowl or jar, combine olive oil, lemon juice, honey, mustard, garlic, poppy seeds, salt, and pepper. Whisk or shake until well combined. To make the salad: First, shave the brussels sprouts. Use a food processor with the slicing attachment and pulse until the brussels sprouts are thinly sliced.In a large bowl smash your garlic cloves with a mortar or use a microplane to finely crush garlic. Add your olive oil, dried mint, dried parsley, olive oil, lemon zest & juice, and salt. Whisk together. Add your shredded brussel sprouts to a large bowl. Add your shredded brussel sprouts and feta cheese and toss together until fully coated.Oct 24, 2018 - This recipe for Grilled Raspberry-Chipotle Pork Tenderloin that Joanna Gaines shares in the Magnolia Table Cookbook is sooooo delicious and it is a great summer dinner. Now Jo calls for this marinade to season one. Pinterest. ... Brussel Sprouts Salad | Week 7 Cooking Through Magnolia Table In A Year | Cooking Through Cookbook ...Step 1: Roast the Brussels sprouts & red onion. First, preheat the oven to 425°F (218°C). Add the halved Brussels sprouts and sliced onion to a large, rimmed baking sheet. Drizzle with oil and sprinkle with salt and pepper, tossing around to evenly coat all of the sprouts and onions.Toss everything together and let the salad sit in the refrigerator for up to two hours before serving. This allows the vinaigrette to coat all the ingredients and meld all the flavors together.Make the dressing: In a small bowl, whisk together the lemon juice, oil, mustard, shallot, garlic, salt, and pepper. Assemble the salad: Combine the Brussels sprouts and kale in a large bowl, and pour the dressing over top. Toss to combine. Add the most of the walnuts and cheese and toss again.

Bring to boiling; reduce heat. Cover and simmer 25 to 30 minutes or until cauliflower and parsnips are tender. Meanwhile, melt butter in an 8-inch skillet over medium. Add bread; cook 5 minutes or until golden and crisp, stirring occasionally. Using an immersion blender, blend soup in pot until very smooth.Joanna Gaines is making her Brussels sprouts salad on a new episode of Magnolia Table and fans can't wait to make it themselves at home and sharing their thoughts. by Armando Tinoco....Preheat oven to 350F. Place the chopped walnuts on a baking sheet and bake for 5-7 minutes, or until toasted. Add the walnuts to a medium bowl along with the remaining salad ingredients and toss until well combined. In another bowl, combine the oil, balsamic vinegar, salt, pepper and mustard, Whisk until well combined.Feb 21, 2022 - This week of cooking through Magnolia Table in a year brought a Grilled Raspberry Chipotle Pork Tenderloin, Brussels Sprouts Salad, and Roasted Asparagus.For all methods: once the Brussels sprouts are sliced, place the shreds in a bowl with the kale, then toss and fluff them with a fork or your fingers. In a small bowl or large liquid measuring cup, stir together the dressing ingredients: the oil, lemon juice, Dijon, maple syrup, salt, and pepper.Brussels gratin. Now, this might just be the ultimate Brussels sprout recipe. Featured on Jamie's Easy Christmas, Jamie bakes his sprouts in a velvety, cheesy sauce and tops with a crunchy, garlicky crumb. Full of amazing textures and flavours, this will leave both sprout lovers and haters alike fighting for more.In a large sauté pan over medium heat add in oil then bacon or pancetta. Cook until almost crispy ,then remove using a slotted spoon onto a plate lined with a paper towel. In the same pan, with the oil and bacon fat over medium heat, add in shallots and let cook for about 1 minute. Add in Brussels sprouts and cook for about 5-7 minutes.Make the roasted butternut squash: Preheat the oven to 350°. Cut the squash into ½-inch-thick, 1-inch-wide square pieces and set aside. In a small food processor, add the canola oil, honey ...

Make the dressing. Whisk together all of the dressing ingredients until fully combined, in a small bowl or jar. Set aside. Prepare brussel sprouts. Trim and shred brussel sprouts using one of the methods above. Toss salad ingredients. Add shredded brussel sprouts to a large salad bowl and toss with dressing.

Nov 15, 2022 · Make the dressing. Combine the oil, lemon juice, vinegar, mustard, maple syrup, and garlic in a bowl, and whisk until emulsified. Season to taste with salt and pepper. Make the salad. Place the Brussels sprouts, apples, dried cranberries, sunflower seeds, and parmesan cheese in a mixing bowl or salad bowl. Toss. Begin by making the dressing and roasting the sweet potato. Preheat the oven to 400 degrees Fahrenheit. Chop the sweet potato into bite sized cubes and transfer them to a large baking sheet in an even layer. Drizzle with avocado oil (or olive oil) and sprinkle with sea salt.How To Make Brussels Sprout Salad (Step-by-step) ⭐ First, chop off the hard end of the Brussels sprouts and discard. Then shave or slice the Brussels sprouts very thin. This can be done by hand with a knife or with a food processor. ⭐ Then, add shaved Brussels sprouts to a medium-large bowl along with the cranberries, bacon, almonds, and ...How to Shave Brussels Sprouts. The hardest part about making this shaved Brussels sprout salad recipe is prepping your Brussels. You can always purchase them shaved (Thanks Trader Joe's!), or, if you have 15 minutes, get to slicing: With a sharp knife: my preferred method for shaving Brussels sprouts is with a sharp knife and a cutting board ...Spring is on its way, meaning we’re about to see a nice change in fresh produce. Say goodbye to your hearty winter favorites like Brussels sprouts and squash and hello to asparagus...Transfer the chickpeas to one baking sheet and drizzle with 1 tbsp of oil. Toss to coat and bake for 15 minutes. Remove the chickpeas from the oven and top with a 1/2 teaspoon each of garlic powder, thyme and salt. Use a spoon to stir everything together then place back in the oven for 15 minutes until crispy.Quick Summary. S haved Brussels Sprouts Salad with spinach, blueberries, almonds, avocado, feta cheese, and a light lemon poppy seed dressing. This is the perfect salad …

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Instructions. Chop the brussels sprouts (remove any damaged outside leaves) and remove the pomegranate arils. Combine the dressing ingredients. Toss the brussels sprouts with the dressing and pomegranate arils.Shave the Brussels with a mandoline so you have thin slivers. Heat a frying pan over medium heat and add the almonds. Toast for 3-5 minutes until fragrant and golden brown. Crumble the Feta into the salad and massage into the Brussels sprouts. Top with almonds. Whisk all of the dressing ingredients together in a small bowl and pour over the salad.Mar 8, 2024 · Step 4. Add the brussels sprouts and herbs to the bowl and toss well. Pour in the bacon and most of the fat from the pan, leaving a thin film for frying the eggs. Toss salad again, then taste and add more salt, vinegar or oil if needed. In a small sauce pot add the quinoa, water and a pinch of salt. Bring to a simmer, then turn heat to low. Cook unlidded for about 13-14 minutes or until the quinoa is tender and the 'tails' show. Remove from heat, lid the pot and let stand for 10 minutes. Fluff with fork and transfer to a large mixing bowl.To prepare the salad: Shred the Brussels sprouts in the KitchenAid Pro Line Food Processor with shredding disc. Place the sprouts in a large mixing bowl along with the fennel, pine nuts and pomegranate seed. To make the dressing: In a separate bowl combine the mustard, honey, orange juice, orange zest, shallots and lemon juice.Whisk in the olive oil and season to taste with salt and pepper.Assemble the salad: Combine the Brussels sprouts and kale in a large bowl, and pour the dressing over top. Toss to combine. Add the most of the walnuts and cheese and toss again. Let the salad sit at room temperature for at least 30 minutes (or up to a few hours in the fridge) to allow the flavors to meld and the vegetables to soften.In a bowl, add olive oil, honey, dijon, and apple cider vinegar. Whisk to combine and until the oil is thoroughly incorporated throughout the dressing. Add in salt and pepper and whisk again. Taste and adjust as needed. If you like a tangier dressing add more dijon than honey and vice versa for a sweeter dressing.Recipes. Brussels Sprouts Gratin. by Joanna Gaines. Total 1 hour and 15 minutes. Active 40 mins. Makes 6 servings. Add to my list. Print Recipe. Ingredients. 5 to 6 tablespoons …Salad: 1 pound Brussels sprouts, shaved (about 5 cups) 1 bunch Tuscan kale, thinly sliced (about 3 cups) One 7-ounce jar oil-packed julienne-sliced sun-dried tomatoes, drained (1 cup)Magnolia Table includes 125 classic recipes—from breakfast, lunch, and dinner to small plates, snacks, and desserts—presenting a modern selection of American classics and personal family ...1. Assemble the salad. In a large mixing bowl, combine the shredded brussels sprouts, red onions, Parmesan cheese, almonds, cranberries and parsley. 2. Make the vinaigrette. Whisk the lemon juice, vinegar, mustard, garlic, salt, pepper and olive oil in a bowl until fully combined. 3.Once you have the bread cut into large cubes toss in a few tablespoons olive oil. Spread in one layer on a baking sheet and season with a little salt + pepper. Bake at 375°F until brown and crispy (8-10 minutes). Once the Brussels are cooked toss with the dressing. Add in the croutons and give everything a nice toss. ….

Preheat oven to 425°F and set an oven rack in the middle position. Line a baking sheet with heavy-duty aluminum foil. Directly on the prepared baking sheet, toss the Brussels sprouts with 2 tablespoons of the oil, the salt, and the pepper. Roast, stirring once halfway through, until tender and golden brown, about 20 minutes.In a large nonstick fry pan over medium-high heat, warm the remaining 2 Tbs. olive oil. Add the brussels sprouts, salt and pepper. Cover and cook, stirring occasionally, until the sprouts are just tender and lightly browned, about 11 minutes. Transfer to the bowl with the vinaigrette, add the walnuts and apples and toss. Instructions. Thinly slice the Brussels sprouts using a mandoline if you have one. Place them into a medium bowl and toss with the olive oil, lemon juice, pine nuts, cranberries, pecorino cheese, chives, and pinches of salt and pepper. Let the salad sit at room temperature for 15 minutes, then taste and adjust the seasonings. It generally takes between five and 10 minutes to boil Brussels sprouts, depending on factors such as the size of the vegetables, the amount of water in the pot and the heat settin...If you don’t have a food processor, feel free to use a sharp knife to thinly slice. Add shredded brussels sprouts to a large bowl. In the large bowl with the brussels sprouts, add the shredded kale and cabbage and pour dressing over. Use tongs or clean hands to mix everything together for 1-2 minutes.With the cut side down, make thin slices with your knife across the Brussels sprout to shred. Add Brussels sprouts, chives, olive oil, lemon zest, and lemon juice in a large mixing bowl. Lightly mix the ingredients. Add in the bacon, walnuts, parmesan cheese, and season to taste with salt, pepper, and chili flakes.Cook the bacon. Cut the bacon into ½-inch pieces. Heat a skillet over medium-high heat then add bacon and fry until crisp. Pour off all but 2 tablespoons of the bacon drippings in skillet.Nov 17, 2021 - Shredded Brussels sprouts, fresh blueberries, toasted almonds, and poppy seeds are an unexpectedly delicious combination that's also super healthy. The sweetne. Pinterest. Today. Explore. When the auto-complete results are available, use the up and down arrows to review and Enter to select. Touch device users can explore by ...Joanna Gaines Brussels Sprouts from the Magnolia Table Cookbook. ... Brussels Sprouts Salad. Shredded Brussels sprouts, fresh blueberries, toasted almonds, and poppy ... Magnolia table brussel sprout salad, A Night In. Joanna shares her night-in favorites by making beef tenderloin, prosciutto-wrapped apples, Brussels sprouts and mocha trifle cups. See Tune-In Times., Slowly whisk in the oil. Add the brussels sprouts and herbs to the bowl and toss well. Pour in the bacon and most of the fat from the pan, leaving a thin film for frying the eggs. Toss salad again ..., Step 2. Remove all outer leaves from the brussels sprouts (reserve cores for roasting or pickling) and place in a large bowl with garlic, 2 tablespoons lemon juice, ¼ cup Parmesan and season with salt and pepper. Massage leaves until they are all evenly coated. Let sit about 5 minutes. (This will help them soften.), Add the cooked farro berries, remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper. Cook, stirring, until the farro is heated through, about 2 minutes. Drizzle with maple syrup and balsamic vinegar. Add roasted Brussels sprouts and bacon, stir to toss, then remove pan from heat. Quickly stir in 1/2 cup cheese until it begins to melt., Instructions. Preheat your oven to 400 degrees Fahrenheit. Cut 1 ½ lb of the brussels in half, put them on a baking sheet, and toss them in the olive oil and salt. Put the brussels into the oven and roast them for 15-20 minutes, until they are tender and brown in spots., spiced maple vinaigrette. Whisk together the vinegar, maple syrup, garlic, allspice, nutmeg, cardamom, a big pinch of salt and pepper and the crushed red pepper flakes. Whisk in the olive oil until emulsified. This stays great in the fridge in a sealed container. Course: Salad., Instructions. MAKE THE SALAD: Place the broccoli carrot slaw, and shaved Brussels sprouts into a large mixing bowl. Add the lemon juice, maple syrup, olive oil, and salt on top. Toss until well coated in the dressing ingredients, then add the oranges and mix together gently. Sprinkle sunflower seeds on top., Preheat oven to 400 degrees. (I use my toaster oven, set on the convection roast setting.) Add oil, salt and pepper to a 1-gallon plastic bag. Wash and trim Brussels sprouts. (Remove ends of stems and any discolored leaves.) Slice Brussels sprouts in half lengthwise and then place them in the bag with the oil. Shake bag to coat Brussels sprouts ..., For all methods: once the Brussels sprouts are sliced, place the shreds in a bowl with the kale, then toss and fluff them with a fork or your fingers. In a small bowl or large liquid measuring cup, stir together the dressing ingredients: the oil, lemon juice, Dijon, maple syrup, salt, and pepper., Thinly slice or "shred" the brussels sprouts carefully with a sharp knife or a mandoline. Thinly slice the shallot, then cut the bacon into 1/2″ pieces. Add the maple syrup, Dijon mustard, lemon juice, and a pinch each of salt and pepper. Whisk until totally blended and creamy, then whisk in the olive oil., Nov 2, 2020 · Finely slice or shred the brussel sprouts. In a large bowl toss together brussel sprouts, spinach, craisins, candied pecans and parmesan shavings. Drizzle with dressing and gently toss to coat. Serve immediately. , Prepare the Sprouts: Trim and remove the stem ends from all of the Brussels sprouts. Keep whole or cut in half, depending on preference. 1-2 lbs. Brussels sprouts. Boil in Water: Bring a large pot of water to a boil. Add trimmed Brussels sprouts to the pot of boiling water and boil for 6-10 minutes, or until bright green and tender., Magnolia table recipes covers classic Southern recipes for breakfast, lunch, dinner, desserts, and drinks that are perfect for everyday family cooking! ... Strawberry Poppy Seed Salad: 263.3: 10 Min: Brussels Sprouts Gratin: 283: 45 Min: Charro Beans: 619: 1 Hr 50 Min: 1. Fatayar & Lebanese Salad., Toast the walnuts in a 350°F-oven for 6 to 10 minutes, or until fragrant. Set aside. In a large bowl, combine the shredded Brussels sprouts, apples, shallots, olive oil, vegetable oil, apple cider vinegar, honey, salt, and pepper. Toss well, then cover with plastic wrap and refrigerate for at least 30 minutes and up to 4 hours to allow the ..., In a large bowl gently toss shaved brussel sprouts, chopped kale, dried cranberries, walnuts, diced apple and sliced red onion. In a small bowl mix together ingredients for the dressing add 3 tbsp or more water to reach desired consistency. Serve salad topped with dressing, sprinkle of hemp seeds and baked chickpeas., Step 1: Add Brussels sprouts, kale, apples, and red onions into a large bowl. Step 2: Stir in one-half cup of pecans and the Craisins. Step 3: Toss in half of the vinaigrette. Stir well to mingle the dressing throughout the salad. There should be a light coating on the salad ingredients., To make the dressing, first combine the vinegar, garlic, and Dijon mustard in a small bowl. Whisking constantly, slowly pour the olive oil into the mixture until mixture becomes opaque. Sprinkle ..., Toss the Brussels sprouts, kale and quinoa in the vinaigrette and let sit for at least 10 minutes, preferably 30-45 minutes. Add parmesan, pine nuts, cranberries, pomegranate seeds and apple and toss with …, Evolving Table. 104k followers. Ingredients. Produce • 1 lb Brussels sprouts • 1/2 cup Cranberries, dried • 1 tsp Thyme, fresh. Condiments • 1 1/2 tsp Dijon mustard ... This easy, vegan brussels sprouts salad recipe is loaded with colorful veggies and topped with crunchy roasted nuts. Great for meal prep and picnics!, A crisp and tangy salad so delicious you’ll forget it’s mostly Brussels sprouts. Get this recipe and more in a new episode of #MagnoliaTable now on the..., Instructions. Place the shallots in a fine-mesh strainer and rinse with cold water. Drain them and transfer to a small bowl with the garlic, sugar and salt. Strip the thyme leaves off the stems and finely chop the leaves (for about 1 teaspoon thyme); stir into the bowl. Stir in the vinegar and water., Salad 300g Brussels sprouts (roughly 10) 1 broccoli head 1 cup kale leaves ½ cup almonds Olive oil Parsley to serve. Dressing 1 tbsp tahini 3 tbsp olive oil 1 tbsp apple cider vinegar ½ tsp honey 1 clove garlic, crushed Juice of half a lemon Pinch of salt. Method. Preheat oven to 200 degrees. Drizzle a large baking tray with olive oil., In a large bowl, toss together the shaved Brussels sprouts, sieved eggs, and chopped almonds. Pour on about 3/4 cup of the vinaigrette and toss again. Spoon into chilled small bowls and top with ..., In a large bowl, mix the agave, lime juice, and orange juice. Add the strawberries, blueberries, and raspberries. Gently toss. Serve garnished with mint. In a large bowl, mix the agave, lime juice, and orange juice.Add the strawberries, blueberries, and raspberries. Gently toss. , All vegetables, no oil. Whole food plant based no oil salad includes brussel sprouts, carrots, and purple cabbage. How to julienne your carrots. I use a julienne peeler, which is just like a standard vegetable peeler but helps cut the vegetable into thin julienne strips. It is perfect for salads like this, and incredibly easy to use., Thinly slice the Brussel sprouts. Combine the shredded Brussel sprouts, croutons and Parmesan cheese in a medium serving bowl and toss gently to combine. Make the dressing: Combine all ingredients in a small jar or container with a tight fitting lid. Shake well to combine., Heat a large skillet over medium-high heat, add olive oil. Add sliced shallot to pan and sauté until translucent. Add brussels sprouts to pan, sprinkle with salt and pepper. Cook them until they are bright green, about 2 minutes. Add lemon juice and toss. Transfer to a bowl, toss with blueberries and parmesan. Serve., Slice large Brussel sprouts in half and place in a food processor with the S shape blade or shredding disc. Pulse 3-4 times or until shredded to the texture you like. Depending on the size of the food processor, you may need to shred in batches. Toast pecans in a large skillet over medium heat., Brussel sprouts are a delicious and nutritious vegetable that often gets a bad reputation. Many people shy away from cooking them at home because they are unsure of the best way to..., In a separate bowl, add 1 cup of parmesan cheese and coat each side of the sweet potato rounds. Arrange them in a single layer on a large baking tray. Bake the sweet potatoes: Bake in the preheated oven for 16-18 minutes, until they're tender and the parmesan cheese browns. Make the dressing., Brussels Sprout Salad. Sharing is caring! Brussels sprout salad is an easy homemade salad with raw, thinly sliced brussels sprouts, pomegranates, dried cranberries, almonds, apple, feta and a sweet honey mustard dressing. The perfect fall or winter side dish for meals and even for holidays. This recipe was originally published in November …, Alternatively, you could place all ingredients in a mason jar with lid tightly shut and shake until all ingredients are well-combined. Assemble your salad! Place cooked wild rice, Brussels sprouts, pears, hazelnuts, parmesan, and dressing in large bowl and toss to combine. This salad is sturdy and it's okay to go ahead and dress the whole thing., 09.01.2022 - Joanna Gaines shows 'Magnolia Table' fans how to make a Brussels sprouts salad and fans share their thoughts on the recipe. ... Brussel Sprout Salad. Sprouts Salad. 20 Years Of Marriage. Magnolia Table. Old Folks. Moving Out. Mother And Baby. The Cheat Sheet. 10k followers. Comments.