• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Joy the Baker
Joy the Baker
  • Cookies
  • Bread
  • Cakes
  • Pies
  • Recipes
    • All Recipes
    • Cookies
    • Birthday Cake Recipes
    • Biscuits
    • Muffins
    • Cupcakes
    • Drinks
    • Breakfast
    • Lunch
    • Dinner
    • Fruit
    • Nuts
    • Buttermilk
    • Chocolate
    • Vanilla
    • Holiday
    • Healthy
    • Gluten-Free
    • Vegan
  • Blog
    • Baking 101
    • Tips
    • Beyond the Kitchen
    • Let It Be Sunday!
    • New Orleans
  • Shop

Shaved Brussels Sprout Salad with Pineapple Poppy Seed Vinaigrette

March 27, 2011 by Joy the Baker 129 Comments

IMG_1371

I left my house.  Small miracle.

I wore a cute dress.  Purely accidental.

I left my house with salad in my car to have dinner with food blog friends.   There was gin.  Win.

IMG_1431

Dinner with food blog friends includes laughs, several layers of flatware, boiling pots, large bowls to toss salads, lemon zest, wine… lots of wine, cameras… lots of cameras, and full bellies. So freaking full.

IMG_1332

Andy, Nathan, Greg, Melba and Kim were the reason I shredded raw Brussels sprouts, put on a dress, and left my house.  The dinner theme:  Inspiration.

Twinkles.  Sparkles.  Smiles.  Doves flying over head… you get the idea.

IMG_1341

My salad was the first of three glorious courses.  My inspiration:  Andy’s big, green blog.

If you don’t know Andy’s blog… it’s full of surprises.  He has a knack for seasonal food, with a twist.

IMG_1357

I thought a raw Brussels Sprout Salad with tropical fruit, roasted nuts and a Pineapple Poppy Seed Vinaigrette, was just weirdo enough to live up to Andy’s work.

You should also know that I use fresh pineapple.  Canned pineapple would probably do, but there is something special about the bold brightness of fresh pineapple.  They sell fresh pineapple pre-sliced at my grocery store.  I totally splurged on that rather than fighting to slice a whole pineapple.  Sometimes I splurge.

IMG_1361

Can I just pat myself on the back and tell you how crazy delicious this salad is?

So super yummy and unexpected.

Raw Brussels sprouts are sliced into delicate ribbons and tossed with first-of-the-season pineapple, olive oil roasted macadamia nuts, earthy French lentils, and creamy avocado.  Scallions and fresh parsley are just a bonus.

I tossed the entire salad with a bright, tangy pineapple vinaigrette made from fresh pineapple, rice wine vinegar, honey and poppy seeds.  The pineapple is all up in your face and suuuuper delicious.

Now!  This salad is super versatile.  Think of the directions and ingredients below as suggestions.

Make this salad with Romaine lettuce.  Substitute brown lentils or black beans.  Add lime juice and zest to the vinaigrette.  Really… if it sounds delicious in your brain, you can probably make it delicious in this salad.

For more fancy food blog dinner party shots and links soon.  Stay tuned.

Shaved Brussels Sprout Salad with Pineapple Poppy  Seed Vinaigrette

Makes: 12 small or 6 large servings… yea, big salad

Print this Recipe!

8 cups raw Brussels sprouts ribbons (lay sprouts on their sides and sliced thin, creating green ribbons)

1/2 cup scallions, sliced from the white to the green

1/4 cup parsley, coarsely chopped

2 cups fresh pineapple chunks, sliced bite size

1 cup French Lentils, cooked

1 cup raw macadamia nuts, roasted in olive oil, salt, and pepper

1 cup avocado chunks

Place a rack in the center of the oven and preheat to 350 degrees F.  Toss raw macadamia nuts in 1 tablespoon olive oil and salt and pepper and roast for 12 to 14 minutes, until golden brown and fragrant.  Remove from the oven and allow to cool completely.

Simmer one cup of French lentils in 3 cups of water.  Simmer for 30 to 45 minutes, until just cooked through.  Drain completely, drizzle with olive oil, salt, and pepper and set aside to cool completely.

Slice pineapple into bite size chunks

Prepare salad dressing.

Slice avocado.

Just before serving the salad, toss together Brussels sprouts, scallions, parsley, pineapple, lentils, macadamia nuts and avocado chunks. Drizzle in dressing and toss well.  Serve immediately.

Pineapple Poppy Seed Vinaigrette

Makes: 2 cups

1 1/2 to 2 cups fresh pineapple chunks

1/4 cup honey

1/4 cup rice wine vinegar

1 tablespoons chopped scallions (the white portion)

1 small garlic clove, minced

1 teaspoon Dijon mustard

1/2 cup plus 2 tablespoon canola oil

2 teaspoons poppy seeds

salt and pepper to taste

Place fresh pineapple chunks in a food processor fitted with the blade attachment.  Blend pineapple into a mostly smooth, frothy pulp.  Place a fine mesh strainer over a medium bowl and press the pineapple puree through the strainer into the bowl.  Scrape the bottom of the fine mesh strainer to get all the good bits.  There will be just a bit of pineapple pulp in the fine mesh strainer when you’re done.  You’ll have about 1 to 1 1/2 cups of juice/pulp.

In the the bowl of the food processor, combine juice/pump, honey, rice wine vinegar, scallions, garlic, and mustard.  Pulse 5 times to incorporate.  With the food processor on, slowly stream in the canola oil.  Stop the food processor once the dressing is emulsified.  Pour the dressing into a medium bowl and stir in poppy seeds, salt and pepper.

Salad dressing should be stored in an airtight container in the refrigerator for up to a week.

Previous PostNext Post

Filed Under: Dinner, Fruit, Gluten-Free, Healthy, Nuts, Recipes, Savory, Vegan

Previous Post: « Thirty Things before Thirty Years
Next Post: Lemon Meringue Cookies »

Reader Interactions

Trackbacks

  1. Weekly Menus 1/11/13 | Danforth Makery says:
    February 23, 2014 at 7:03 am

    […] Friday: Homemade pizza, green salad with leftover pineapple poppyseed dressing […]

    Reply
  2. Weekly Menus 1/5/13 | Danforth Makery says:
    February 23, 2014 at 6:59 am

    […] Salmon, Salad with Pineapple Poppy Seed Vinaigrette, Garlic […]

    Reply
  3. Thanksgiving Sides: Sides But Not An Aside « jessicaisbaking says:
    November 14, 2012 at 12:15 pm

    […] spring, I made a turkey and made this Shaved Brussels Sprout Salad from Joy the Baker.  I really liked the flavors and it was a very different way to incorporate […]

    Reply
  4. Zeven snelle tips om meer van linzen te gaan houden - hetkanWel.nl says:
    July 31, 2012 at 4:46 am

    […] maar linzen als saai bijgerecht kon eten? Wat dacht je van linzenburgers, een aardse of juist fusion salade, linzenballetjes, wraps, in de taco’s, als Indiase Dal, als curry, een stevige linzensoep, een […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

RELATED POSTS IN Dinner

Guest: Julia Turshen’s Chicken Francese

Welcome our first December guest – Julia Turshen! Julia Turshen is a best selling cookbook author, food writer, chef, and food equity advocate. She lectures on food and home cooking and has published four solo books on the subject and has contributed to many others in collaboration or as a writer. She hosts the podcast…

Read More

Texture of homemade hamburger helper in pot.
One-Pot Homemade Hamburger Helper with Sneaky Veggies

You’ll be making this homemade hamburger helper recipe for dinner at least once a month. It’s a hearty and comforting dish and jam packed with secret veggies. Not that we need to keep veggies a secret but… sometimes we do. Let’s make classic Helper from scratch! Your kids (or the child inside your heart) will…

Read More

Serving chicken from baked nashville hot chicken.
One-Pot Stovetop Nashville Hot Chicken

This One-Pot Stovetop Nashville Hot Chicken recipe is an easy and satisfying weeknight meal baked with pickle rice and topped with a sweet heat spice glaze! Grab your Le Creuset and let’s make dinner! If you’ve ever had a plate of Nashville’s original hot chicken, you know what it means to cry at the lunch…

Read More

Primary Sidebar

Fresh baked emails, delivered to your inbox

Jump to Recipe

Receive recipes from Joy the Baker and updates on events at The Bakehouse.

HI! I’M JOY!

Jump to Recipe

Welcome! This has been my little corner of the internet since 2008!

I’m a baker, photographer, cookbook author and teacher.  I live laugh love in New Orleans. 

MORE ABOUT JOY AND THE TEAM

BOOKS + Magazines

Jump to Recipe

JOY THE BAKER 2022 SUMMER MAGAZINE

JOY THE BAKER 2021 HOLIDAY MAGAZINE

JOY THE BAKER 2020 HOLIDAY MAGAZINE

HOMEMADE DECADENCE

OVER EASY: SWEET AND SAVORY RECIPES FOR LEISURELY DAYS COOKBOOK

JOY THE BAKER COOKBOOK

Jump to Recipe
joy the baker on facebook joy the baker on twitter pinterest-social instagram-socialbloglovin-social

JOY @ WILLIAMS SONOMA

Jump to Recipe

SHOP THE CAKE LINE OF CAKE MIXES!

DRAKE ON CAKE

Jump to Recipe

Passionate from miles away since 2015.

Check it out on Instagram

Drake on cake instagram.

 

BREADS YOU’LL LOVE

inside of warm cinnamon roll on plate

How To Make The Best Single Serve Cinnamon Roll

Orange roll on a plate with a fork.

Christmas Morning Orange Rolls

Baked pull apart garlic bread baked in a loaf pan.

Erin’s Roasted Garlic Herb Pull-Apart Bread

LET’S MAKE COOKIES!

cowboy cookies close up showing texture.

Cowboy Cookies with salted cereal brittle

Raspberry linzer cookie recipe stacked on baking sheet.

Raspberry Lemon Linzer Cookies

Iced Oatmeal Cookies layered on a cooling rack.

Eggnog Iced Oatmeal Cookies

Footer

Instagram

joythebaker

📚Baker and author of books and magazines
🎂Creator @drakeoncake
💁🏻‍♀️Classes with me @thebakehousenola
🍰 Products with @williamssonoma

joythebaker
You’ll find me this weekend frying pickles and w You’ll find me this weekend frying pickles and wings because it’s the one weekend we all eat at sports. 🦅👏Also, go Birds. ⁣
⁣
Everything Fried Pickles with homemade ranch recipe linked in to profile like we do! Xo
In my head all weekend: this song and this 💍 Me In my head all weekend: this song and this 💍 Me Chicken.  I’ll link this creamy tomato chicken recipe in the profile. xo
COWBOY COOKIES with @smittenkitchen inspired salte COWBOY COOKIES with @smittenkitchen inspired salted cereal brittle inside! Giddy on up. 🤠 (Recipe linked in the profile like always.) Xo
My prayer is that we are fortified, flexible, and My prayer is that we are fortified, flexible, and well fed this year.
Homemade Hamburger Helper with Sneaky Veggies. ⁣ Homemade Hamburger Helper with Sneaky Veggies. ⁣
⁣
The thing is, you think you’re making enough for leftovers but somehow it’s all gone in one sitting. It’s that good. Recipe linked in the bio. Xo
I made these Almost Almond Croissant with a sheet I made these Almost Almond Croissant with a sheet of puff pastry and half a log of almond paste. Consider this a max volume weekend treat. ⁣
⁣
You’ll need:⁣
- A thawed sheet of puff pastry, fridge cold⁣
- 3.5 ounces or half a log of almond paste cut into 12 even-ish pieces⁣
- An egg beaten for egg wash, with a splash of heavy cream and a glug of vanilla bean paste for extra luxury⁣
- Sliced almonds⁣
- Powdered sugar ⁣
⁣
Lightly roll a sheet of puff pastry and slice into six rectangles. ⁣
Brush each rectangle with egg wash. Arrange each with two slices almond paste. Pull two corners of the puff pastry up and over the paste, pressing lightly to seal. Brush lightly with egg wash. ⁣
⁣
Transfer to a small, parchment lined baking pan and allow to rest in the freezer while the oven preheats to 425 degrees f. ⁣
⁣
Bake from chilled for 12 minutes. Remove from the oven and again lightly brush with egg wash. Top with almond slices and bake for 6-8 minutes more. Keep an eye as to not burn the almonds. ⁣
⁣
Remove from the oven and allow to cool slightly before dusting with powdered sugar and enjoying warm.
Load More... Follow on Instagram

Copyright © 2023 · Joy the Baker
All rights reserved. Violators will be whupped and sent to bed with no dessert · Privacy Policy

Scroll Up