Place pecans in a small frying pan over medium heat. Cook, stirring frequently, until lightly browned. (Watch closely so they don't burn.)
Transfer pecans to cutting board, then chop in half. Set aside.
Combine olive oil, vinegar, maple syrup, salt, pepper, and cayenne in a small bowl. Whisk to combine. Set aside.
Place brussels sprouts in a large bowl, gently separating the leaves as you do so.
Add kale to brussels sprouts, then pour vinaigrette over top. Using your hands, massage vinaigrette into kale mixture until veggies are softened and reduced in size (about 2 minutes).
Mix grapes, apples, and pecans into salad. Toss until well mixed.
Serve salad immediately. Enjoy!
To easily remove kale leaves from stems: grasp stem with one hand, then quickly pull your other hand down the stem, removing the leaf as you go.Make sure to wash your hands well after massaging the salad. You don't want to risk getting the cayenne in your eyes.Trying to replicate Cracker Barrel's Brussels Sprouts n' Kale Salad? Replace the apples and grapes with ½ cup dried cranberries (craisins).