Brussels Sprouts and Kale Salad with Maple Vinaigrette
A while back, I tried the Brussels Sprouts and Kale salad at Cracker Barrel and the very next day ran to Kroger for ingredients to build my own. Obviously, this doesn’t taste just like the one at Cracker Barrel – but, in my opinion, it’s just as good. As with most recipes I recreate (saying “copy” just makes me feel so cheap… and yet...), I intentionally make mine a little less sweet. Therefore, when attempting it, yourself, you very well may want to adjust the vinaigrette ingredients to sweeten the deal.
Speaking of the vinaigrette, it is delicious on its own as a salad dressing or simply to drizzle over raw or steamed veggies. Seriously, I keep some made up in the fridge at all times. When using it with salads, I often add a little lemon zest for the pretty factor as well as a little extra zip.
When making this particular recipe, use however much chopped pecans and dried cranberries as suits you. You could also use chopped almonds in place of the pecans but pecans are, in my opinion, better. I’ve tried it both ways and, even though I love these two nuts equally, pecans are better here.
Also, if you aren’t sure you like dried cranberries – give them a try in the recipe. They’re beautiful and delicious in this salad (and all salads, for that matter). If you still aren’t sure, start small… but I think after one taste, you’ll add more.
As for the maple syrup, you’re free to use the “expensive” syrup that comes in jars. I mean, it’s not like I’m going to call you hoity toity or anything. In fact, I’d be impressed… I’d be like, “So that’s who buys those?!” I use my favorite pancake, French toast, and waffle syrup (she’s been my steady breakfast date since high school), Aunt Jemima. She’s delectable on pancakes and she’s perfect in this salad. Just be sure to get the Original… not the Lite or Buttery stuff.
{Brussels Sprouts Nutritional Info Below the Recipe}
MAPLE VINAIGRETTE
- 1/4 Cup Maple Syrup (I use my favorite, Aunt Jemima)
- 1/4 Cup EVOO
- 2 TBS Apple Cider Vinegar
- 2 TBS Lemon Juice
- 1/2 tsp Kosher Salt
- 1/4 tsp Black Pepper
KALE AND BRUSSELS SPROUTS SALAD
- 1 Pound Brussels Sprouts (bottoms cut off & discarded)
- 1 Bunch of Fresh Curly Kale (torn away from stems)
- 1/4 Red Onion or a Couple of Shallots, if you’d prefer
- 1/2 Cup – 1 Cup Chopped Pecans
- 1/4 Cup – 1/2 Cup Dried Cranberries
- Pinch or Two of Salt
- 2 TBS MORE Maple Syrup
- Combine the Maple Vinaigrette Ingredients and set aside.
- Using a food processor (or knife and cutting board if you’re a very patient person with a penchant for cutting tiny uniform pieces): Chop the sprouts, kale and onion. You want the pieces to resemble a VERY chopped salad – closer to coleslaw, actually, than a tossed salad (see the pictures).
- Toss the chopped vegetables into a bowl and salt them with a pinch or two of salt. Add the cranberries and pecans, stirring to combine. Pour the vinaigrette over the salad and combine really well. Taste. If you’d like more of a maple flavor (I always do), add 2 more TBS syrup directly over the salad.
- Cover and place in the refrigerator until ready to serve.
We all know how excellent kale is for us. As far as I’m concerned, it’s pretty much a perfect food. Perfectly delicious, inexpensive, easy to work with, and darn good for you. Perfect. While not quite as inexpensive, Brussels Sprouts are pretty darn impressive, themselves. They have a healthy number of valuable nutrients and are an excellent source of vitamin C and vitamin K. T
Brussels Sprouts are also a very good source of numerous folate, manganese, vitamin B6, dietary fiber, choline, copper, vitamin B1, potassium, phosphorus and omega-3 fatty acids. To learn exactly how these particular nutrients “do a body good” and to find out more about Brussels Sprouts, see Dr. Axe’s article Brussels Sprouts Nutrition, Health Benefits & Recipes.
