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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.

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

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

Find it online: https://thefamilycooking.com/cracker-barrel-brussel-sprout-and-kale-salad/