Brussels Sprouts & Kale Salad

5 from 9 votes

Brussels Sprouts & Kale Salad is a copycat of the Cracker Barrel recipe and features pecans and cranberries and is topped with a simple maple vinaigrette.

Prep Time20

Cook Time0

Total Time20

Course: Salad

Cuisine: American

Keyword: Sprouts N Kale Salad

Servings:

Calories: 249kcal

Author: Mindy Boyd

Ingredients

For the salad

1 pound Brussels sprouts
5 cups kale
1/2 cup dried cranberries Craisins
1/2 cup pecans

For the vinaigrette

1/2 cup pure maple syrup not pancake syrup
1/2 cup vinegar
1/2 cup canola oil
1/4 cup sugar
1 1/2 teaspoons Dijon mustard
1/2 teaspoon salt

Instructions

Wash Brussels sprouts and kale, pat dry with paper towels. Remove tops from Brussels sprouts and ribs from kale. shred or chop into small bite-sized pieces. Place in a large bowl.
Toast nuts in a dry skillet over medium-high heat for 1 - 2 minutes until fragrant. Chop pecans, if desired, or you can leave them whole. Add nuts and dried cranberries to the sprouts and kale.
Whisk syrup, vinegar, oil, sugar, Dijon mustard and salt in a small bowl until well combined. Pour over salad and toss to coat. Refrigerate for a couple of hours, or overnight.

Notes

This keeps pretty well in the refrigerator. We made it on Sunday to take in our lunches. We ate it the entire week and it was still very good on day 4!

Nutrition