Cracker Barrel Brussel Sprout and Kale Salad

Why You’ll Love This Recipe

This salad strikes the perfect balance between fresh and comforting. The combination of Brussels sprouts and kale creates a sturdy base that holds up beautifully to the flavorful dressing without becoming soggy.

You’ll love the variety of textures—from crisp shredded sprouts to chewy dried fruit and crunchy nuts. It’s also incredibly versatile, making it ideal for weeknight dinners, meal prep, potlucks, or holiday gatherings.

Best of all, it’s easy to prepare and tastes even better after the flavors have had time to meld together.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

brussels sprouts, finely shredded
fresh kale, stems removed and leaves chopped
dried cranberries
chopped pecans or almonds
shredded Parmesan cheese
red onion, thinly sliced

For the dressing:
olive oil
apple cider vinegar
Dijon mustard
honey
fresh lemon juice
salt
black pepper

Directions

1. Begin by preparing the vegetables. Finely shred the Brussels sprouts using a sharp knife or food processor. Remove the tough stems from the kale and chop the leaves into bite-sized pieces.
2. Place the shredded Brussels sprouts and chopped kale in a large bowl. Gently massage the kale for 1–2 minutes to soften its texture.
3. Add the dried cranberries, chopped nuts, shredded Parmesan cheese, and sliced red onion to the bowl.
4. In a separate small bowl or jar, whisk together olive oil, apple cider vinegar, Dijon mustard, honey, fresh lemon juice, salt, and black pepper until smooth and well combined.
5. Pour the dressing over the salad and toss thoroughly to ensure everything is evenly coated.
6. Let the salad rest for at least 15–20 minutes before serving to allow the flavors to blend. Toss again just before serving.

Servings and timing

This recipe serves approximately 4 to 6 people as a side dish or 2 to 3 people as a main course.

Preparation time: 20 minutes
Resting time: 15–20 minutes
Total time: About 35–40 minutes

Variations

For added protein, top the salad with grilled chicken, crispy bacon, or roasted chickpeas.

Swap the dried cranberries for dried cherries or raisins for a slightly different sweetness.

Use feta or goat cheese instead of Parmesan for a tangier flavor profile.

Add thinly sliced apples or pears for extra freshness and crunch.

For extra texture, toss in sunflower seeds or pumpkin seeds.

Storage/Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The hearty greens hold up well, making this salad ideal for meal prep.

If possible, store the dressing separately and combine just before serving to maintain maximum freshness.

This salad is best enjoyed cold or at room temperature. Reheating is not recommended, as the greens may wilt and lose their texture.

FAQs

Can I make this salad ahead of time?

Yes, this salad is excellent for making ahead. In fact, the flavors deepen after sitting for a few hours in the refrigerator.

How do I keep kale from tasting bitter?

Massaging the kale with a bit of the dressing or a pinch of salt helps soften it and reduce bitterness.

Can I use pre-shredded Brussels sprouts?

Absolutely. Pre-shredded Brussels sprouts save time and work perfectly in this recipe.

What type of kale works best?

Curly kale or lacinato (dinosaur) kale both work well. Choose fresh, vibrant leaves for the best texture.

Is this salad gluten-free?

Yes, all the ingredients listed are naturally gluten-free.

Can I make it dairy-free?

Simply omit the Parmesan or substitute with a dairy-free cheese alternative.

What nuts work best in this recipe?

Pecans and almonds are popular choices, but walnuts or cashews also add great flavor and crunch.

How long does the salad stay fresh?

It stays fresh in the refrigerator for up to 3 days when stored properly.

Can I make the dressing sweeter?

Yes, add a little extra honey to taste if you prefer a sweeter dressing.

Is this salad suitable for meal prep?

Yes, the sturdy greens make it an excellent option for meal prep, as it doesn’t wilt quickly.

Conclusion

This Cracker Barrel Brussel Sprout and Kale Salad is a refreshing, flavorful dish that’s as nourishing as it is delicious. With its satisfying crunch, balanced sweetness, and tangy dressing, it’s a salad you’ll find yourself making again and again. Whether you’re serving it alongside your favorite meal or enjoying it on its own, it’s a simple yet impressive recipe that never disappoints.

Cracker Barrel Brussel Sprout and Kale Salad

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A fresh and hearty salad featuring finely shredded Brussels sprouts, tender kale, dried cranberries, crunchy nuts, Parmesan cheese, and a tangy-sweet Dijon dressing. Perfect as a side dish or light main course.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 35 minutes
• Yield: 4-6 servings
• Category: Salad
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 4 cups Brussels sprouts, finely shredded
• 3 cups fresh kale, stems removed and leaves chopped
• 1/2 cup dried cranberries
• 1/2 cup chopped pecans or almonds
• 1/2 cup shredded Parmesan cheese
• 1/4 cup red onion, thinly sliced
• 1/4 cup olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

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Instructions

1. Finely shred the Brussels sprouts using a sharp knife or food processor. Remove stems from the kale and chop leaves into bite-sized pieces.
2. Place shredded Brussels sprouts and chopped kale in a large bowl. Massage the kale gently for 1–2 minutes to soften.
3. Add dried cranberries, chopped nuts, Parmesan cheese, and sliced red onion to the bowl.
4. In a small bowl or jar, whisk together olive oil, apple cider vinegar, Dijon mustard, honey, lemon juice, salt, and black pepper until smooth.
5. Pour the dressing over the salad and toss thoroughly to coat evenly.
6. Let the salad rest for 15–20 minutes before serving. Toss again just before serving.

Notes

• For added protein, top with grilled chicken, crispy bacon, or roasted chickpeas.
• Substitute dried cranberries with dried cherries or raisins if desired.
• Feta or goat cheese can replace Parmesan for a tangier flavor.
• Add thinly sliced apples or pears for extra crunch and freshness.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• For best results, store dressing separately and combine before serving.

Nutrition

• Serving Size: 1 serving (about 1 1/2 cups)
• Calories: 320
• Sugar: 11g
• Sodium: 380mg
• Fat: 24g
• Saturated Fat: 5g
• Unsaturated Fat: 17g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 5g
• Protein: 8g
• Cholesterol: 15mg