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Cracker Barrel Sprouts And Kale Salad

Cracker Barrel Sprouts And Kale Salad - recipe card
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This vibrant salad combines roasted Brussels sprouts and kale with sweet dried cranberries, crunchy pecans, and a tangy maple-Dijon vinaigrette. The warm roasted vegetables soften the kale, creating a hearty yet fresh side dish that mimics the original in both texture and flavor.

Ingredients

Scale
  • 1 lb Brussels sprouts, trimmed and halved
  • 4 cups curly kale, stems removed and leaves torn into bite-size pieces (about 1/2 bunch)
  • 2 tbsp olive oil, divided
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper, freshly ground
  • 1/4 cup dried cranberries
  • 1/4 cup pecans, chopped
  • 2 tbsp pure maple syrup
  • 1 tbsp apple cider vinegar
  • 1 tbsp Dijon mustard
  • 1 tbsp extra-virgin olive oil
  • 1/8 tsp kosher salt

Instructions

  1. Preheat oven to 400°F / 204°C. Line a rimmed baking sheet with parchment paper or a silicone baking mat for even browning and easy cleanup.
  2. In a medium bowl, toss the halved Brussels sprouts with 1 tablespoon of the olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper until evenly coated. Spread them cut-side down on the prepared baking sheet in a single layer; do not overcrowd or they will steam instead of roast.
  3. Roast the Brussels sprouts for 18 to 22 minutes, flipping halfway through, until they are deep golden brown and tender when pierced with a fork. The cut sides should be caramelized and the edges crispy.
  4. While the sprouts roast, place the torn kale leaves in a large serving bowl. Drizzle with the remaining 1 tablespoon olive oil and use your hands to massage the oil into the kale for 1 to 2 minutes, until the leaves darken slightly and become tender. This step softens the tough fibers and reduces bitterness.
  5. In a small bowl or measuring cup, whisk together the maple syrup, apple cider vinegar, Dijon mustard, extra-virgin olive oil, and 1/8 teaspoon kosher salt until emulsified and smooth. Taste and adjust salt or vinegar as needed.
  6. Once the Brussels sprouts are roasted, let them cool for 2 to 3 minutes on the pan. While still warm, transfer them to the bowl with the kale.
  7. Add the dried cranberries and chopped pecans to the bowl. Pour the vinaigrette over the salad and toss gently to combine, making sure all ingredients are lightly dressed.
  8. Serve immediately while the sprouts are still slightly warm, or let the salad rest at room temperature for up to 30 minutes to allow flavors to meld. If serving chilled, refrigerate and bring to room temperature before serving for best flavor.

Notes

Storage: Refrigerate leftovers in an airtight container for up to 3 days. The kale will soften further but will remain flavorful. Do not freeze. To reheat, warm in a skillet over medium heat for 2 to 3 minutes, stirring occasionally, until just heated through. Alternatively, microwave on high for 30 to 45 seconds. Add a splash of vinegar or lemon juice before serving to brighten the flavors.

Nutrition

Keywords: Cracker Barrel sprouts and kale salad, copycat recipe, roasted Brussels sprouts, kale salad, maple Dijon dressing, dried cranberries, pecans, American side dish, easy salad, holiday salad

Find it online: https://copycatkitchenco.com/cracker-barrel-sprouts-and-kale-salad/