Sprout and Kale Salad – Easy Cracker Barrel Copycat

This brussel sprout and kale salad is a fresh, chopped mix of shredded greens, pecans, and dried cranberries tossed in a maple vinaigrette that’s got bite. It’s bold, crunchy, and surprisingly satisfying — no cooking, just slice and mix. Great for no-oven days, light resets, or if you’re just craving something cold, sharp, and actually good for you.

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Quick Summary

• Prep time: 15 mins
• Cook time: None
• Flavor: Bright, tangy, crunchy
• Great for: Meal prep, brain fog days, clean slates

Why I Like This Recipe

Honestly? I just needed something green. Nothing soft or cheesy. Just a loud, crunchy bowl of “you’re still alive.” This did it. Bonus — the dressing slaps.

Ingredients

For the Salad:

• 5 cups chopped Brussels sprouts (thin is best)
• 5 cups finely sliced kale (massaged)
• ½ cup Craisins
• ¾ cup pecans (toasted if you care)

For the Maple Vinaigrette:

• ¾ cup white vinegar
• ½ cup sugar
• ½ cup maple syrup (real stuff)
• 1½ tsp Dijon mustard
• 1 tsp salt
• ½ cup vegetable oil

How To Make Sprout and Kale Salad

1. Massage your kale: Strip the stems, slice thin, rub it down with your hands until it softens.
2. Slice Brussels sprouts: Thinly as you can. Mandoline works. Knife and patience also fine.
3. Mix the greens: Toss kale, sprouts, Craisins, and pecans in a big bowl.
4. Whisk the dressing: In a separate bowl, combine vinegar, maple, mustard, sugar, salt, oil. Whisk til smooth.
5. Toss it all together: Pour the dressing over the salad. Mix well. Chill for 30 mins minimum before eating.

Tips for Success

• Thinner greens = better texture. Don’t skip the slicing.
• Massage the kale, don’t skip it. Makes all the difference.
• Chill time matters — it softens and marinates everything just right.
• Toasting the pecans isn’t required but makes it taste 10x fancier.

Storage and Reheating

• Fridge: Airtight container for up to 3 days. Still crunchy, maybe even better.
• Freezer: Don’t do it. This one’s meant to be fresh.
• Reheat: Nope. Eat cold. That’s the point.

Frequently Asked Questions

• Can I use bagged salad mix instead?
  Sure, if you’re in a rush. But slice your own if you want the real deal texture.
• Is the sugar in the dressing necessary?
  Yeah, kinda. It balances the vinegar. You can adjust it if needed.
• What if I hate kale?
  Swap it with spinach. Not the same chew, but still works.
• Can I make it ahead of time?
  Totally. Actually better if it sits for a bit in the fridge.
• Is maple syrup optional?
  Technically yes. But fake syrup won’t hit the same. Real stuff = real flavor.

Common Mistakes and How to Dodge Them

• Skipping the kale massage: Your jaw will regret it. It’ll taste like you’re eating a tree.
• Not slicing sprouts thin enough: They need to be shredded, not chunky. Crunch is good — bulk isn’t.
• Too much dressing all at once: Start light, toss, taste. You can always add more. Drenched greens are sad.
• Not letting it chill: You’ll miss the full flavor. Let the vinaigrette soak in.
• Forgetting to toast your nuts: Not mandatory, but seriously levels it up with barely any effort.

Nutrition Facts (Per Serving)

• Calories: 357 kcal
• Total Fat: 20g
• Saturated Fat: 2g
• Cholesterol: 0mg
• Sodium: 342mg
• Potassium: 420mg
• Total Carbohydrate: 42g
• Dietary Fiber: 5g
• Sugars: 28g
• Protein: 6g

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