This Cracker Barrel kale and Brussel sprout salad recipe is quick and hearty. Shaved Brussel sprouts, kale, pecans, and craisins topped with a homemade maple dressing. This loaded salad is the perfect base for grilled chicken or steak. Or add in other toppings like cubed avocado, orange segments, bacon, or pine nuts. This kale salad is the perfect mix of sweet and salty. Shaving the Brussel sprouts up thin makes them wonderful to eat raw, this will be your new favorite salad.
Highlights of this Brussel sprout salad recipe:
- Light and fresh
- Easy copycat recipe at home
- Great for holidays like Thanksgiving or Christmas
- Can be made ahead of time and dressed when needed
- Dressing is easy and quick to make
- Great way to get in extra veggies
- Customizable topping ideas
- Perfect sweet and salty mix
- The best salad for last minute
Chopped kale, raw Brussel sprouts, sweet craisins, and crunchy pecans tossed in an easy maple vinaigrette dressing! This salad has the perfect hint of sweetness and is great as a light meal or side dish!
If you like this Cracker Barrel Kale and Brussel Sprout Salad Recipe, you’ll love these other hearty salads…
Kale Chopped Salad with Avocado Dressing
Arugula, Apple, and Grilled Chicken Salad
Roasted Asparagus, Feta, and Orzo Salad
Shaved Brussel Sprout Salad with Bacon Vinaigrette
Serve this easy salad with pork chops, grilled chicken, steak for a quick weeknight meal, or bring to a potluck/picnic!
Grocery list & substitutions for the Cracker Barrel Kale and Brussel Sprout Salad Recipe:
- Fresh kale, chopped
- Brussel sprouts, shaved
- Craisins, or substitute raisins
- Pecans
- Maple syrup or honey
- Apple cider vinegar, could use balsamic vinegar
- Mustard, like whole grain or Dijon mustard
- Kosher salt
- Fresh cracked black pepper
- Olive oil, substitute avocado oil, vegetable oil or sunflower oil
Other topping ideas for this easy recipe:
- Chopped bacon
- Sunflower seeds, nice nutty flavor
- Candied pecans, adds additional sweetness
- Red onions
- Shredded parmesan cheese
- Cubed avocado
Three easy ways to shred Brussel Sprouts:
- Use a sharp knife to thinly slice
- A mandolin to create thin slices
- Use a food processor with the correct blade
Tools I used for this copycat recipe:
- Serving Platter – a great neutral option for serving salads or pastas
- Stainless Steel Mixing Bowls – perfect for mixing the salad
- Handheld Mandolin – perfect for getting even slices, this mandolin has a rubber handle for good grip and a safety guard. Plus it takes up very little space and you can change the thickness as desired.
This copycat version of kale salad is just like the one you get at Cracker Barrel restaurants, now you can make it at home! It’s the perfect side dish for holiday dinners or along side any main course.
Instructions for the Brussels Sprout Salad:
For the maple dressing:
- In a medium bowl combine the maple syrup, apple cider vinegar, mustard, salt, pepper, and oil. Whisk well to combine vinaigrette ingredients.
For the salad:
- In a large mixing bowl add Brussels sprouts, kale leaves, craisins, and pecans.* Toss to combine, drizzle maple vinaigrette over top and toss again to fully combine.* Serve immediately.
Notes:
*Set aside a handful or craisins and pecans for topping if desired.
*This salad is best served immediately, if needed for later, prepare the salad but wait to dress until just before serving. The salad will shrink a bit once tossed in dressing.
Making your own salad dressing is super simple. This recipe is easily customizable and doesn’t have all of the preservatives and additives of store bought dressing. Leftover dressing can keep in an airtight container in the fridge for weeks, just shake before using.
Cracker Barrel Kale and Brussel Sprout Salad Recipe
Ingredients
For the maple vinaigrette:
- 1/2 cup Maple syrup or honey
- 2 tsp Apple cider vinegar
- 1 tbsp Whole grain or Dijon mustard
- 1 tsp Kosher salt
- Fresh cracked black pepper
- 1/2 cup Olive oil
For the salad:
- 4 cups Kale, chopped
- 4 cups Shaved Brussel sprouts, about 16 oz. Brussel sprouts
- 6 oz. Craisins
- 1 cup Pecans, chopped
Instructions
For the maple vinaigrette:
- In a medium bowl combine the maple syrup, apple cider vinegar, mustard, salt, pepper, and oil. Whisk well to combine.
For the salad:
- In a large mixing bowl combine the kale, shaved Brussels, craisins, and pecans.* Toss to combine, drizzle maple vinaigrette over top and toss again to fully combine.* Serve immediately.
Notes
Nutrition
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