Cracker Barrel Kale and Brussels Sprout Salad Recipe
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This kale and Brussels sprout salad is a simple, lighter version of the one served at Cracker Barrel. It uses fresh ingredients and swaps in a homemade maple vinaigrette for a hint of sweetness. The salad works well as a side dish or a light meal.
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Key Takeaways
- This salad combines kale and Brussels sprouts with a light maple vinaigrette for balanced flavor.
- The recipe uses less sugar than the restaurant version and needs no cooking.
- Easy to prepare ahead for potlucks or meal prep.
- Simple substitutions let you use what you have on hand.
Ingredients
- Fresh Kale (any variety): Baby kale is less tough, but any type works.
- Brussels Sprouts – (shredded or chopped): You can swap with shredded cabbage for a milder taste.
- Dried Cranberries – Add a sweet touch. Raisins or dried cherries are good substitutes.
- Pecans – Add crunch. Walnuts, almonds, sunflower seeds, or pumpkin seeds can replace them.
- Apple Cider Vinegar – Champagne vinegar, white wine vinegar, balsamic vinegar, or lemon juice are all options.
- Olive Oil
- Maple Syrup – Use pure maple syrup or honey for the best flavor.
- Dijon Mustard –
How to Make This Fresh Brussels Sprout Salad Recipe
Prepare the vegetables: shred or chop the brussels sprouts, slice the kale (see the tips below), and chop the pecans.
Mix the dressing: combine the vinaigrette ingredients in a jar or whisk them together in a small bowl with a whisk.
STEP 1 – Build the Salad: Add brussels sprouts, kale, dried cranberries and pecans to a bowl.
STEP 2- Dress and Toss: Pour dressing over the salad. Toss until evenly coated.
Tip! Save some time and pick up a bag of shredded brussels sprouts in your supermarket.
Make Ahead Instructions
There are a few great ways that you can make this fresh vegetable salad ahead of time.
- Separate Storage: Chop the vegetables and make the dressing ahead. Store them in the fridge (pecans at room temperature) for up to three day. Toss everything before serving.
- Premixed Option: Mix all of he salad ingredients except dressing and pecans one day ahead. Add them just before serving.
Storing Leftovers
Keep leftover salad in an air-tight container in the fridge for up to three days. Add a splash of dressing if the salad seems dry when serving again.
Serving Suggestions
This salad tastes great as a tasty healthy side dish with any type of entrees such as grilled Pork chops, pulled pork, or slow cooker cranberry orange chicken breasts.
It’s also perfect for a lunch or a light dinner with a nice addition of grilled chicken on top.
Recipe Variations
- With Cheese. Toss in 1/4 to 1/3 cup grated fresh parmesan cheese, feta, blue cheese or goat cheese to the salad.
- Add Beans. Add 1/2 cup of cooked chickpeas to the salad.
- With Bacon. Cook two to three strips of bacon, crumble them and add them to the salad.
Kale and Sprouts Salad Recipe Questions
Below are questions frequently asked about making this recipe. If you have a question and don’t see it below. Leave a comment at the end of this post and I will get back to you as soon as I can.
The easiest way to shred brussels sprouts is to use a food processor with the slicing blade or add them to the bowl of the food processor and chop them S blade. If you don’t have a food processor, a sharp knife will work too; slice the sprouts thin and roughly chop them.
If you are using curly kale or lacinato kale to make this salad, here is an easy way to prepare it: trim away the stem and the center vein from the tender parts of the leaves. Roll the kale leaves up and slice the roll with a sharp knife on a cutting board.
You can toast the pecans or use them raw. It takes just a few minutes to toast them, here’s how: arrange the pecan pieces on a baking sheet and toast them in the oven at 350 degrees F for 5 to 10 minutes until the start to turn brown. Keep an eye on them, they can go from lightly toasted to burnt in a short amount of time.
Brussels sprouts and kale hold up well in the fridge. The salad stays crisp for up to three days.
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Kale and Brussels Sprouts Salad
Ingredients
- 1 pound brussels sprouts about 25 sprouts
- 2 cups of kale chopped
- 1 cup of pecan pieces
- 1 cup of dried cranberries
- 1/4 cup olive oil
- 1/4 cup apple cider vinegar
- 1 tablespoon real maple syrup
- 2 teaspoons of dijon mustard
Instructions
- Prepare the ingredients: shred or chop the Brussels sprouts and slice the kale, chop the pecans and make the dressing.
- Add the shredded brussels sprouts, chopped kale, dried cranberries, and pecans to a large bowl.
- Combine the vinaigrette ingredients in a jar and shake it up or whisk them together in a small bowl with a whisk and pour it over the salad.
- Toss all of the ingredients together and serve.
Notes
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
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