Cracker Barrel Brussel Sprout and Kale Salad

This fresh and crunchy salad is inspired by Cracker Barrel! Made with finely chopped Brussels sprouts, kale, sweet Craisins, and pecans, it’s tossed in a delicious maple vinaigrette. Perfect as a side dish or light meal, and it gets even better after sitting for a bit!

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Ingredients Needed:

Salad ingredients:

• 5 cups chopped Brussels sprouts
• 5 cups finely sliced kale
• 1/2 cup Craisins
• 3/4 cup pecans

Maple Vinaigrette:

• 3/4 cup white vinegar
• 1/2 cup sugar
• 1/2 cup maple syrup 
• 1 teaspoon salt
• 1 1/2 teaspoons Dijon mustard
• 1/2 cup vegetable oil

How To Make Brussel Sprout and Kale Salad?

1. Prepare the kale: Wash and dry the kale. Remove the tough stems, roll the leaves, and slice them finely. Chop again to break up long pieces.
2. Prepare the Brussels sprouts: Wash, dry, and trim the ends. Cut them in half, then slice them as thinly as possible.
3. Combine the salad: In a large bowl, mix the chopped kale, Brussels sprouts, Craisins, and pecans.
4. Make the dressing: In a small bowl, whisk together white vinegar, vegetable oil, sugar, salt, maple syrup, and Dijon mustard until smooth.
5. Toss and chill: Pour the dressing over the salad and toss well. Cover and refrigerate for at least 30 minutes before serving.

Recipe Tips:

• Slice the Brussels Sprouts Thinly: The thinner you slice them, the better the texture! If the pieces are too thick, the salad will feel too chewy instead of crisp and light. A food processor with a slicing blade can make this step much easier.
• Massage the Kale for a Softer Texture: Kale can be tough and bitter if not prepared right. After slicing, gently massage the leaves with your hands for 30–60 seconds to break down the fibers. This makes them softer and easier to eat.
• Let the Salad Rest Before Serving: Don’t skip the 30-minute chilling time! This allows the flavors to blend, the kale to soften, and the dressing to absorb into the ingredients. For even better flavor, let it sit for 1–2 hours in the fridge.
• Use Pure Maple Syrup for the Best Taste: Avoid pancake syrup, as it’s mostly sugar and won’t give the same deep, rich flavor. Pure maple syrup balances the tanginess of the vinegar and brings out the best in the dressing.
• Toast the Pecans for More Crunch: Toasting pecans in a dry pan over medium heat for 3–5 minutes makes them extra crunchy and enhances their nutty flavor. Let them cool before adding them to the salad for the best texture.

How To Store Leftovers?

Let the Brussels Sprout and Kale Salad cool first. Then, put it in a sealed container and keep it in the fridge for up to 3 days.

Nutrition Facts:

• Calories: 357 kcal
• Total Fat: 21g
• Saturated Fat: 12g
• Cholesterol: 0mg
• Sodium: 334mg
• Potassium: 503mg
• Total Carbohydrate: 42g
• Dietary Fiber: 3g
• Sugars: 31g
• Protein: 5g