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bowl of homemade Cracker Barrel kale and brussel sprout salad recipe

Cracker Barrel Kale and Brussel Sprout Salad Recipe

Tami McBride
Try this copycat Cracker Barrel Kale and Brussel sprouts salad recipe. Shredded veggies, crunchy pecans, and sweet Craisins are drizzled with a creamy maple vinaigrette. Gimme seconds please.
4.86 from 7 votes
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Prep Time 20 minutes
Cook Time 1 hour
Chill Time 1 hour
Total Time 2 hours 20 minutes
Cuisine Salad
Servings 5 cups
Calories 235 kcal

Ingredients
  

  • 1 cup toasted pecans
  • 2 cups of kale lacinato is best
  • 2 cups of Brussels sprouts
  • ¾ cup of dried cranberries like Craisins
  • 1 apple shredded (optional)
  • ¼ cup of red onions diced (optional)

Maple Dressing Vinaigrette

  • ⅓ cup of olive oil
  • 3 tablespoons of balsamic vinegar or apple cider vinegar
  • 3 tablespoons of lemon juice
  • 4 tablespoons of pure maple syrup
  • 3 teaspoons of Dijon mustard
  • 2 teaspoons of mayonnaise
  • ½ teaspoon of salt plus more to taste
  • Pinch of freshly ground black pepper

Instructions
 

Toast the Pecans

  • HEAT a skillet over medium-high heat. Pour the pecans into the pan in a single layer.
  • STIR the pecans for about 5 minutes. You will smell their aroma and the skins will start to get light brown.
  • SET the nuts aside to cool.

Prep the Salad

  • WASH the Brussels sprouts, kale, and apple (if using).
  • CUT the tips off of the end of the Brussels sprouts and then slice the sprouts into shreds.
  • FOLD the kale in half and cut off the tough rib. Then roll the kale into a cylinder and slice it into ribbons.
  • CHOP the cooled pecans.
  • OPTIONAL: Shred the apple and mince the red onion.

Make the Maple Dressing Vinaigrette

  • WHISK the vinegar, olive oil, lemon juice, maple syrup, mustard, mayonnaise, salt, and pepper together. Use a food processor to make a smoother vinaigrette.
  • TASTE and add more salt, if needed.
  • POUR the maple dressing into a small bowl. Set it aside until the salad is ready.

Compose the Salad

  • TOSS the greens together in a large bowl. (And the apples and red onions if using.)
  • STIR in one-half cup of pecans and the Craisins.
  • POUR in half of the vinaigrette. Stir well to mingle the dressing throughout the salad. Add more dressing if needed. Save the remaining dressing for drizzling when serving.
  • COVER the salad bowl and refrigerate for at least one hour. Chilling allows the veggies to soften and absorb the flavors of the vinaigrette.
  • ADD the remaining pecans and stir.
  • GARNISH with your favorite toppings. You will probably like feta cheese and crumbled bacon the best.

Notes

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Nutrition

Serving: 1/2 cupCalories: 235kcalCarbohydrates: 25gProtein: 3gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 13gSodium: 169mgFiber: 4gSugar: 18g
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