Cracker Barrel Sprout and Kale Salad Recipe

Cracker Barrel Sprout and Kale Salad is a crisp American side dish featuring shredded Brussels sprouts and leafy kale. This vibrant salad is tossed with sweet Craisins, crunchy pecans, and a tangy maple vinaigrette that softens the hardy greens.

The first time I made this, I rushed the dressing and the salad tasted far too sharp. Now I always whisk the vinaigrette until the sugar has completely dissolved before pouring it over the vegetables. That’s the difference between a gritty dressing and one that coats every leaf smoothly.

Brussels sprouts are doing more work than you’d think in this recipe. Without them, the kale can feel a bit monotonous, but the shaved sprouts add a peppery crunch that holds up against the sweet maple syrup. I’ve tried a few versions of this dish and this one from the Cracker Barrel style is the one I keep going back to because it actually tastes better after sitting in the fridge.

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Cracker Barrel Sprout and Kale Salad Recipe Ingredients

For the Salad

• 500g (1lb 2oz) Brussels sprouts, trimmed and finely shredded
• 250g (9oz) kale, stems removed and finely sliced
• 75g (2.5oz) Craisins (dried cranberries)
• 100g (3.5oz) pecans, roughly chopped

For the Maple Vinaigrette

• 175ml (6fl oz) white vinegar
• 100g (3.5oz) caster sugar
• 120ml (4fl oz) pure maple syrup
• 1.5 tsp Dijon mustard
• 1 tsp salt
• 120ml (4fl oz) vegetable oil

How To Make Cracker Barrel Sprout and Kale Salad

1. Massage the kale: Pull the leafy greens away from the tough middle stems and slice them into very thin ribbons. Rub the kale pieces between your palms for two minutes until the leaves feel soft, look darker, and shrink in the bowl.
2. Shave the sprouts: Slice the ends off each sprout and discard any yellow outer leaves. Use a sharp knife or a mandoline to cut them into paper-thin shavings that look like fine cabbage slaw.
3. Mix the greens: Toss the prepared kale, shredded sprouts, dried cranberries, and pecans together in a large mixing bowl. Ensure the nuts and fruit are evenly spread so they don’t all sink to the bottom.
4. Whisk the maple vinaigrette: Combine the white vinegar, sugar, maple syrup, mustard, salt, and oil in a glass jar or bowl. Shake or whisk the mixture hard for at least a minute until the sugar grains disappear and the liquid thickens.
5. Toss and chill: Pour the dressing over the salad and stir well to coat every piece of veg. Cover the bowl and leave it in the fridge for at least 30 minutes. Do not skip this step because the acid in the vinegar needs time to break down the raw sprout fibres.

Recipe Tips

• Toast the pecans in a dry pan for three minutes before adding them to the bowl. This small step releases the oils in the nuts and keeps them from going soft once the dressing is added.
• Use a mandoline for the Brussels sprouts to get the most consistent texture. If the sprouts are cut too thick, they stay hard and bitter instead of absorbing the sweet maple flavours.
• Prep the greens up to a day in advance if you are short on time. Keep the shredded sprouts and massaged kale in a sealed bag with a piece of kitchen roll to soak up extra moisture.
• Adjust the sweetness by tasting the dressing before you pour it over the salad. If your vinegar is particularly sharp, add an extra tablespoon of maple syrup to balance the acidity.
• Massage the kale without oil or salt first to break down the cellulose. Doing this makes the kale much easier to chew and removes the bitter edge often found in raw brassicas.
• Choose small sprouts as they tend to be sweeter and have a tighter structure. Larger sprouts can sometimes have a woody core that doesn’t shred as nicely for a raw salad.

What To Serve With Sprout and Kale Salad

This salad pairs brilliantly with roasted meats like a honey-glazed ham or a simple roast chicken. The acidity in the maple vinaigrette cuts through the fat of heavier dishes.

Try serving it alongside a jacket potato or a grilled salmon fillet for a lighter lunch. It also works well as a topping for a turkey sandwich the day after a big Sunday roast.

How To Store Sprout and Kale Salad

• Fridge: Place the salad in an airtight container and keep it refrigerated for up to three days. Unlike most leaf salads, the kale and sprouts are sturdy enough to stay crunchy even after they have been dressed.
• Reheat: This dish is designed to be served cold or at room temperature. Do not attempt to reheat it in the microwave or oven as the greens will turn grey and the nuts will lose their texture.
• Freeze: Do not freeze this salad. The freezing and thawing process ruins the cellular structure of the raw vegetables, leaving them mushy and unappetising once they defrost.

Cracker Barrel Sprout and Kale Salad Recipe Nutrition Facts

• Calories: 385kcal
• Protein: 6g
• Fat: 22g
• Carbohydrates: 44g
• Sugar: 32g
• Sodium: 410mg

Estimated. May vary based on ingredients and cooking methods.

FAQs

Try More Recipes:

• Cracker Barrel Chicken Fried Chicken Breast Recipe
• Cracker Barrel Hashbrown Casserole Recipe
• Cracker Barrel Bisquick Buttermilk Biscuits Recipe