I’m a die hard salad fan. I could eat the stuff every day and never get sick of it. I realize, though, that’s not the case for everyone. In fact, if you don’t love salad that much, this salad is for you. If your favorite way to eat salad is in Caesar form or perhaps smothered in Ranch dressing, I urge you- make. this. salad.

I can’t take complete credit. I am forever inspired by Joy the Baker and what she whips up in her kitchen. And while it’s often her baked goods I’m drooling over, the girl can make a mean salad.  This shaved brussels sprouts one really caught my eye. The combo of ingredients has been on my mind for months and I finally got around to recreating it this week.  Here’s the breakdown: shaved brussels sprouts, diced pineapple, avocado, and sea salt roasted cashews get tossed together in a creamy honey dijon vinaigrette.  You let the salad marinate a bit so the brussels sprouts can soften and the pineapple can release some of its juices.  A half an hour later you have, hands down, one of the best salads you’ve ever eaten. Seriously! I don’t usually tout my kitchen accomplishments but when something is this good, I can’t help but feel excited.  Especially when it’s salad! Not to mention a salad with absolutely no cheese- the perfect salad if you’re in the New Year mode of eating better.

So there you have it- I did my healthy eating New Year deed. I’ll be back with butter later this week.

Shaved Brussels Sprouts, Pineapple, Avocado, and Sea Salt Roasted Cashew Salad inspired by Joy the Baker
Makes 6-8 appetizer salad portions

  • 1 lb brussels sprouts, washed, trimmed, and thinly sliced
  • 1 avocado, diced
  • 1 1/2 cups fresh pineapple, cut into medium size chunks
  • 1/3 cup cashews, roughly chopped
  • 1/2 T olive oil
  • sea salt

For the dressing:

  • 1/2 (heaping) T good quality dijon mustard (I use Maille)
  • 1 tsp honey
  • 2 T apple cider vinegar
  • 1/4 cup olive oil
  • 1/2 tsp salt
  • 1/4 tsp ground pepper

Roast the Cashews: Preheat the oven to 375 degrees. In a small baking dish toss the cashews with 1/2 tablespoon olive and a generous shake of sea salt. Roast for 10 minutes or until golden brown. Set aside to cool.  Place all remaining ingredients for the salad in a large bowl.

Make the dressing:  Whisk together all ingredients but the olive oil. Once combined, stream in olive- whisking to combine as it’s stirred in.

Pour dressing over the salad and toss gently to combine. Place in fridge for 30 minutes so flavors can meld. Before serving, toss once more and taste for seasoning. Add additional salt if necessary. Top salad with roasted cashews right before serving.

  1. Mary Jo O'Rourke

    This looks wonderful Clara. It’s very Contessa-simple with a twist and on my shopping list today. MJ ORourke

    • Hi Mary Jo! So sweet of you to comment! Yes, I think the Contessa would approve :). Hope you guys enjoy the salad!

  2. This sounds delicious! Al of our favorite ingredients to boot…thanks for sharing.

  3. I’m going to have’t to make this soon…thanks for sharing

  4. Awesome! I have never had Brussels sprouts so this is a good way to try them out!

    • Mega_bitch

      U should try them shredded and fried with chopped bacon and onions amazing

      • What you’re describing is about the same thing called “fried cabbage”. Slice thinly a head of green cabbage, add a thinly sliced onion, and fry with oil or bacon grease. The latter isn’t very healthy, but sure taste good. Fry until cabbage and onion are turning brown, carmelized, and add salt and pepper to taste. By the time you get done it won’t look like there is a lot to serve as it cooks down. Also, if you like, you can slice and chopped the cabbage, but not too fine.

  5. ariel rafi

    I love raisins…drop a handfull …yummy

  6. Pingback: A Salad that Will Make You Love Salad « katamachungers

    • iammossy

      Bravo to you, Fong. I cannot tell you how annoying the «comments» section and/or Facebook and/or all the other websites have become. So sick of people and their negativity and their arrogance——do they really think anybody cares what they think? It’s so out of control. Makes me want to kick somebody in the throat, and I’m not even violent! I hate to squash even a bug, but the commenters get on my last one!!!

  7. Betty

    I like the sound of this salad. I have no brussels sprouts at the moment so will try it with brocolli for now, also have no cashews, so will try almonds. Will havaeit for dinner tonight. Thanks xxx

  8. hi there! just found your blog via emily’s (from cupcakes & cashmere) twitter page, started following you on there as well. you have such a beautiful blog, so well desgined and appealing to the eye. you photographs are amazing! im commenting here because im a salad lover TOO! i can go out to a fancy schmancy steak house and order a salad because its just what appeals to me, ha! anyways, going to be trying this one out because it sounds delish!

    anyways, ill be following your lovely blog =)

    fly far blog

  9. Fox

    I have tried this, and it was seriously amazing. The smooshy goodness from the avocado gave it a sinful richness, the moreish crunch from the cashews (and a judicious hit of salt) and the sharp pineapple. The mellow mustard and the sweet honey tied it all so well. I nommed the whole portion, myself. Sharing? Never. A new keeper. Love, a total salad hater.

  10. Steve

    This is a salad?? There is precisely one vegetable in it — brussels sprouts. Avocado and oil, to make sure we are getting our recommended daily allowance of pure fat. Pineapple and honey and plenty of salt, because everyone likes salads to be sugary-sweet and also salty. The cashew nuts, however, are a nice touch, although I personally prefer sliced almonds.
    You want a delicious salad that is a real salad? Chick peas, diced tomato, diced mushroom, a little finely chopped broccoli, and lots of coarsely chopped greens (arugula, romaine, and red-leaf make an excellent combo). Optional: sliced almonds, finely chopped scallion, shredded mozzarella, a few bacon-flavored soy bits, a few croutons, dressing-of-choice.

    • Fong

      Steve, Didn’t your mama tell u? If you don’t have something nice to say, shut your vegan pie hole. U suck!!

      • Holly

        And what did your mama teach you? To be nasty to someone with whom you don’t agree? Shame on you!

  11. John Bourhis

    I ended up throwing this salad out. The Brussels sprouts add a very bitter taste even after marinating gor an hour. The sweetness of the pineapple doesn’t even come close to compensating for the bitter taste of the raw Brussels sprouts. Both the pineapple and avocado turn brown which makes it look very unappealing to the eye. Really, really didn’t like this recipe.

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