Cracker Barrel Brussel Sprout and Kale Salad

Cracker Barrel Brussel Sprout and Kale Salad is the sort of bowl I reach for when I want something bright, crunchy, and a little unexpected on the table.

I first tasted a version of this at a busy weekend brunch, where the server set down a salad that crackled with texture and smelled faintly of maple and vinegar. I remember stealing a bite, loving the way the Brussel sprouts held their own against the hearty chew of kale. That same day I went home and started testing variations, swapping dressings and toasting nuts until I found the balance I wanted.

Over the years this combination has become my fallback for potlucks, casual dinners, and when I want something that feels both rustic and refined. The maple and vinegar dressing gives it a sweet tang that brightens the greens, while the pecans and Craisins add a playful counterpoint of chew and crunch. I like to let it sit a little in the fridge so the flavors mingle, but I also enjoy it just after tossing for maximum crispness.

Ingredients for Cracker Barrel Brussel Sprout and Kale Salad

These ingredients are built around a simple philosophy: contrast and balance. The sturdy kale and crisp Brussel sprouts form the textural foundation, while the sweet and tart elements in the dressing and the chewy Craisins round everything out. The key players are the dressing components, which tie the crunchy and soft elements together, and the pecans, which add toasty richness.

• 5 cups chopped Brussel sprouts: Chopped finely to provide a crisp, slightly bitter base for the salad; offers a sturdy texture that holds up to the dressing and other mix-ins. Adds a fresh, vegetal flavor and nutritional value such as fiber and vitamins, balancing sweeter components. Helps create bulk and a satisfying chew, ensuring each bite contains multiple ingredients.
• 5 cups finely sliced kale: Finely sliced to contribute a tender, leafy contrast to the crunchy sprouts; provides earthy, slightly peppery notes that deepen the salad's flavor profile. Supplies additional color and nutrients, including iron and vitamin K, while wilting slightly under dressing to meld flavors. Complements the Brussels sprouts texturally and enhances overall mouthfeel.
• 1/2 cup Craisins: Scattered throughout to introduce sweet-tart bursts and chewy contrast; brings a fruity note that brightens the salad. Adds pops of color and a pleasing chew that complements crunchy nuts and crisp greens. Helps balance the acidity of the dressing by contributing natural sweetness and texture variation.
• 3/4 cup pecans: Toasted or raw as a crunchy, buttery element that enriches the salad with nutty flavor; provides a satisfying crunch. Adds healthy fats and protein, helping to make the salad more filling and hearty. Works well with both sweet dried fruit and tangy dressing to create a well-rounded taste.
• 3/4 cup white vinegar: Used as the primary acid component in the dressing to lend sharpness and a bright tang; helps balance sweetness from syrups and sugar. Acts as a preservative for flavors and slightly softens the greens, allowing better incorporation of other ingredients. Enhances overall brightness and cuts through richness from oil and nuts.
• 1/2 cup sugar: Dissolved into the dressing to provide a straightforward sweet backbone that balances vinegar's acidity; blends smoothly with other liquid components. Contributes to flavor harmony and helps mellow sharp edges, making the salad more palatable to a wide range of tastes. Also aids in coating the greens evenly when combined with oil and emulsifiers.
• 1/2 cup maple syrup do not use pancake syrup: Added for a rich, complex sweetness with maple character; contributes depth beyond plain sugar and complements nuts and greens. Imparts a warm, slightly caramelized note to the dressing that enhances savory and bitter components. Should be real maple syrup to achieve authentic flavor and avoid artificial aftertaste.
• 1 teaspoon salt: Sprinkled into the dressing to season and enhance overall taste; draws out and elevates individual flavors in the salad. Helps balance sweetness and acidity while bringing out the natural tastes of greens and nuts. Critical for achieving a well-seasoned, harmonious final dish.
• 1 1/2 teaspoons dijon mustard: Whisked into the dressing as an emulsifier and bright, piquant element; adds mild sharpness that lifts the other flavors. Helps bind oil and vinegar for a cohesive dressing while contributing subtle savory complexity. Works with mustard's emulsifying properties to create a smooth, stable dressing.
• 1/2 cup vegetable oil: Emulsified with vinegar and sweeteners to coat the greens and bind ingredients; provides a silky mouthfeel and carries flavors across the salad. Adds richness without overwhelming the vegetables, allowing dressings to cling to leaves and bits. Should be blended gently to create a cohesive, flavorful dressing.

Recipe Steps for Cracker Barrel Brussel Sprout and Kale Salad

This recipe is all about careful prep and thoughtful assembly. The steps below expand on each action so you can sense when you are doing it right, and avoid common problems. Take your time with slicing, whisking the dressing thoroughly, and giving the salad a short chill so the flavors meld.

1. Wash kale, and pat dry with a towel.: You will feel the leaves cool and slightly damp as you rinse them, and patting dry reduces dilution of the dressing so flavors remain concentrated. Wet greens can make the dressing slide off, leaving bites under-seasoned, so take the extra minute to dry thoroughly. A common mistake is rushing this step which yields a watery salad; use a clean towel or salad spinner and ensure the leaves are mostly dry before slicing.
2. Cut the stem and discard from each stalk of kale. The stems can be woody and tough.: As you remove the stems you may notice the fibrous texture, which is why we discard them for a pleasant chew. Keeping stems will create a stringy mouthfeel that distracts from the rest of the salad. A tip is to hold the leaf flat and slice along the stem so you only remove what is necessary.
3. Roll leaves like a cigar, and slice the leaves as fine as you can, then give them a couple of horizontal slices to break up the long pieces.: Slicing produces thin ribbons that soften without becoming mushy, and you should hear the soft whisper of the knife as it glides. The finer cuts allow the dressing to coat more surface area, improving flavor distribution. If pieces are too large they can be chewy and overpowering, so resist cutting too coarsely.
4. Wash sprouts, and pat dry. Slice off the stem end. Place the stem end down, and cut Brussel sprouts in half. Lay the flat cut of the sprout on the cutting board, and then slice as small as you can.: The clean cut surfaces will show a fresh pale green center and release a faint cabbage like scent. Slicing very thin creates delicate shavings that mix seamlessly with the kale , offering crispness without toughness. Cutting unevenly is a frequent error, so stabilize each sprout on the flat side to get consistent slices.
5. In a large bowl add 5 cups of sliced kale, 5 cups of Brussel sprouts, Craisins and pecans.: When everything hits the bowl you will see a lively mix of colors and textures, and the nuts give off a toasty aroma if they are warmed. Tossing at this stage distributes the fruit and nuts, ensuring each forkful has contrast. A common slip is overcrowding the bowl which prevents even mixing, so use a bowl with room to toss comfortably.
6. In a small bowl combine, white vinegar, vegetable oil, sugar, salt, maple syrup, and dijon mustard. Whisk until this is blended well.: As you whisk you will notice the sugar dissolving and the mixture emulsifying into a glossy dressing, with a tangy scent from the white vinegar and a sweet maple note. Whisking thoroughly ensures the oil disperses and clings to the greens, creating a silky coating. If you under-whisk the dressing it may separate, leaving uneven flavor, so whisk until homogenous.
7. Pour well-blended dressing over vegetables, and stir well. Cover and refrigerate for at least 30 minutes before serving.: Right away you will hear a soft rustle as the dressing hits the greens, and after chilling the flavors will meld and the acid will mellow the raw edges. Letting it rest allows the vinegar to slightly tenderize the kale and sprouts without making them soggy, giving a harmony of texture and flavor. The usual mistake is serving immediately which keeps everything too crunchy and disconnected; plan the chill time so the salad develops depth.

Ways to Customize

This salad is welcoming to small edits that reflect your pantry and mood. Below are a series of ideas and notes that expand on the original recipe and offer creative directions you can try. Each tip starts with a clear action and then explains why it works.

• Add green onion tops: Fold in 1/2 cup sliced green onion tops for a bright, oniony lift that complements the sweetness of the Craisins, adding a fresh herbal note.
• Try liquid smoke carefully: Add 1/4 teaspoon of liquid smoke to the dressing if you want a subtle smoky depth; very little goes a long way so start small and taste as you go.
• Toast the pecans: Warm the pecans in a dry skillet for a few minutes until fragrant, this enhances their natural oils and brings a toasty complexity to each bite.
• Scale the sweetness: Adjust the sugar and maple syrup slightly to make the dressing more or less sweet depending on your preference, balancing against the white vinegar.
• Use real maple syrup: Real maple syrup offers richer flavor than pancake syrup, giving the dressing caramel notes that play beautifully with nuts and dried fruit.
• Make ahead: Prepare the dressing and chop the greens earlier in the day, then toss and chill at serving time for easier hosting and better flavor melding.

What Complements This Cracker Barrel Brussel Sprout and Kale Salad

This salad pairs well with a range of mains and occasions, because its bright vinegar dressing and crunchy elements fit both casual and slightly dressed up meals. Think lunches, potlucks, family dinners, or celebratory spreads where a sturdy salad is welcome. Below are ideas on pairings, occasions, storage, and serving suggestions.

• Lunch pairing: Serve with a warm grain bowl or a sliced roasted chicken for a satisfying midday meal where the salad provides brightness against richer components.
• Dinner side: Place it alongside roasted vegetables or a main that has deeper savory notes, letting the salad act as the palate cleanser between heavier bites.
• Potluck friendly: This salad travels well and holds up chilled, so bring it to gatherings; the flavors often improve after resting, and it is easy to scale for a crowd.
• Holiday occasions: Its fall flavors and toasted nuts make it suitable for autumn gatherings, providing a fresh counterpoint to denser holiday dishes.
• Storage tips: Keep the dressing separate if you plan to store leftovers longer than a day, and refrigerate in an airtight container to maintain crunch; toss again before serving.
• Seasonal pairings: In cooler months pair with roasted squash or apples, and during warmer weather serve as a bright side to grilled vegetables.
• Serving style: Serve chilled or slightly cool, in a wide shallow bowl so the dressing distributes evenly and each serving gets a mix of greens, nuts, and fruit.

FAQ

Conclusion

This salad stands out for its textural contrasts and the way a simple dressing unites hardy greens with sweet and toasty accents. Try it to experience how thinly sliced Brussel sprouts and kale can transform into a lively, crowd pleasing side. Give the prep a little attention and you will be rewarded with a dish that is both approachable and sophisticated, perfect for regular weeknights or special gatherings.

Cracker Barrel Brussel Sprout and Kale Salad

Cracker Barrel Brussel Sprout and Kale Salad is a crisp, tangy bowl that combines crunchy shaved Brussel sprouts and hearty kale with sweet Craisins and toasty pecans. The maple and vinegar dressing is bright and balanced, making this an easy weeknight side or potluck hit. Make it for a refreshing, textural salad that disappears fast.

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Prep Time 10 minutes mins

Cook Time 5 minutes mins

Total Time 15 minutes mins

Servings: 8 servings

Course: Salads

Cuisine: American

Calories: 200

Ingredients Equipment Method Notes

Ingredients

  

• 5 cups chopped Brussel sprouts Chopped finely to provide a crisp, slightly bitter base for the salad; offers a sturdy texture that holds up to the dressing and other mix-ins. Adds a fresh, vegetal flavor and nutritional value such as fiber and vitamins, balancing sweeter components. Helps create bulk and a satisfying chew, ensuring each bite contains multiple ingredients.
• 5 cups finely sliced kale Finely sliced to contribute a tender, leafy contrast to the crunchy sprouts; provides earthy, slightly peppery notes that deepen the salad's flavor profile. Supplies additional color and nutrients, including iron and vitamin K, while wilting slightly under dressing to meld flavors. Complements the Brussels sprouts texturally and enhances overall mouthfeel.
• 1/2 cup Craisins Scattered throughout to introduce sweet-tart bursts and chewy contrast; brings a fruity note that brightens the salad. Adds pops of color and a pleasing chew that complements crunchy nuts and crisp greens. Helps balance the acidity of the dressing by contributing natural sweetness and texture variation.
• 3/4 cup pecans Toasted or raw as a crunchy, buttery element that enriches the salad with nutty flavor; provides a satisfying crunch. Adds healthy fats and protein, helping to make the salad more filling and hearty. Works well with both sweet dried fruit and tangy dressing to create a well-rounded taste.
• 3/4 cup white vinegar Used as the primary acid component in the dressing to lend sharpness and a bright tang; helps balance sweetness from syrups and sugar. Acts as a preservative for flavors and slightly softens the greens, allowing better incorporation of other ingredients. Enhances overall brightness and cuts through richness from oil and nuts.
• 1/2 cup sugar Dissolved into the dressing to provide a straightforward sweet backbone that balances vinegar's acidity; blends smoothly with other liquid components. Contributes to flavor harmony and helps mellow sharp edges, making the salad more palatable to a wide range of tastes. Also aids in coating the greens evenly when combined with oil and emulsifiers.
• 1/2 cup maple syrup do not use pancake syrup Added for a rich, complex sweetness with maple character; contributes depth beyond plain sugar and complements nuts and greens. Imparts a warm, slightly caramelized note to the dressing that enhances savory and bitter components. Should be real maple syrup to achieve authentic flavor and avoid artificial aftertaste.
• 1 teaspoon salt Sprinkled into the dressing to season and enhance overall taste; draws out and elevates individual flavors in the salad. Helps balance sweetness and acidity while bringing out the natural tastes of greens and nuts. Critical for achieving a well-seasoned, harmonious final dish.
• 1 1/2 teaspoons dijon mustard Whisked into the dressing as an emulsifier and bright, piquant element; adds mild sharpness that lifts the other flavors. Helps bind oil and vinegar for a cohesive dressing while contributing subtle savory complexity. Works with mustard's emulsifying properties to create a smooth, stable dressing.
• 1/2 cup vegetable oil Emulsified with vinegar and sweeteners to coat the greens and bind ingredients; provides a silky mouthfeel and carries flavors across the salad. Adds richness without overwhelming the vegetables, allowing dressings to cling to leaves and bits. Should be blended gently to create a cohesive, flavorful dressing.

Equipment

• Cutting Board
• Sharp knife
• Large bowl
• Small Bowl
• Mandoline (optional)

Method

 

1. Wash kale, and pat dry with a towel.: You will feel the leaves cool and slightly damp as you rinse them, and patting dry reduces dilution of the dressing so flavors remain concentrated. Wet greens can make the dressing slide off, leaving bites under-seasoned, so take the extra minute to dry thoroughly. A common mistake is rushing this step which yields a watery salad; use a clean towel or salad spinner and ensure the leaves are mostly dry before slicing.
2. Cut the stem and discard from each stalk of kale. The stems can be woody and tough.: As you remove the stems you may notice the fibrous texture, which is why we discard them for a pleasant chew. Keeping stems will create a stringy mouthfeel that distracts from the rest of the salad. A tip is to hold the leaf flat and slice along the stem so you only remove what is necessary.
3. Roll leaves like a cigar, and slice the leaves as fine as you can, then give them a couple of horizontal slices to break up the long pieces.: Slicing produces thin ribbons that soften without becoming mushy, and you should hear the soft whisper of the knife as it glides. The finer cuts allow the dressing to coat more surface area, improving flavor distribution. If pieces are too large they can be chewy and overpowering, so resist cutting too coarsely.
4. Wash sprouts, and pat dry. Slice off the stem end. Place the stem end down, and cut Brussel sprouts in half. Lay the flat cut of the sprout on the cutting board, and then slice as small as you can.: The clean cut surfaces will show a fresh pale green center and release a faint cabbage like scent. Slicing very thin creates delicate shavings that mix seamlessly with the kale , offering crispness without toughness. Cutting unevenly is a frequent error, so stabilize each sprout on the flat side to get consistent slices.
5. In a large bowl add 5 cups of sliced kale, 5 cups of Brussel sprouts, Craisins and pecans.: When everything hits the bowl you will see a lively mix of colors and textures, and the nuts give off a toasty aroma if they are warmed. Tossing at this stage distributes the fruit and nuts, ensuring each forkful has contrast. A common slip is overcrowding the bowl which prevents even mixing, so use a bowl with room to toss comfortably.
6. In a small bowl combine, white vinegar, vegetable oil, sugar, salt, maple syrup, and dijon mustard. Whisk until this is blended well.: As you whisk you will notice the sugar dissolving and the mixture emulsifying into a glossy dressing, with a tangy scent from the white vinegar and a sweet maple note. Whisking thoroughly ensures the oil disperses and clings to the greens, creating a silky coating. If you under-whisk the dressing it may separate, leaving uneven flavor, so whisk until homogenous.
7. Pour well-blended dressing over vegetables, and stir well. Cover and refrigerate for at least 30 minutes before serving.: Right away you will hear a soft rustle as the dressing hits the greens, and after chilling the flavors will meld and the acid will mellow the raw edges. Letting it rest allows the vinegar to slightly tenderize the kale and sprouts without making them soggy, giving a harmony of texture and flavor. The usual mistake is serving immediately which keeps everything too crunchy and disconnected; plan the chill time so the salad develops depth.

Notes

• Add green onion tops: Fold in 1/2 cup sliced green onion tops for a bright, oniony lift that complements the sweetness of the Craisins, adding a fresh herbal note.
• Try liquid smoke carefully: Add 1/4 teaspoon of liquid smoke to the dressing if you want a subtle smoky depth; very little goes a long way so start small and taste as you go.
• Toast the pecans: Warm the pecans in a dry skillet for a few minutes until fragrant, this enhances their natural oils and brings a toasty complexity to each bite.
• Scale the sweetness: Adjust the sugar and maple syrup slightly to make the dressing more or less sweet depending on your preference, balancing against the white vinegar.
• Use real maple syrup: Real maple syrup offers richer flavor than pancake syrup, giving the dressing caramel notes that play beautifully with nuts and dried fruit.
• Make ahead: Prepare the dressing and chop the greens earlier in the day, then toss and chill at serving time for easier hosting and better flavor melding.

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Meet Hannah Lee

I’m the efficiency expert who refuses to sacrifice quality for convenience. My personal challenge is creating beautiful, delicious food with the fewest dishes possible. I hate clutter and waste, so I streamline every recipe to its essential steps. I photograph our dishes with a minimalist eye because I want you to see that simple can be stunning. If a recipe leaves you exhausted or your kitchen destroyed, I haven’t done my job.