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BBQ Ranch Chopped Salad

Shredded Brussels sprouts & carrots, chopped kale, crispy bacon, sweet golden raisins and toasted almonds come together in this Whole30-friendly BBQ Ranch Chopped Salad. Perfect for your upcoming potlucks & grill-outs and incredibly nutritious.

  • Author: Stacie Hassing
  • Prep Time: 15 min
  • Total Time: 15 min
  • Yield: 6 servings 1x
  • Category: Salad, Whole30


  • 45 cups chopped kale (about 1 bunch)
  • 2 cups shredded brussels sprouts
  • 1 cup shredded carrots
  • 1/2 cup diced red onion
  • 34 strips no-sugar bacon, cooked and chopped (such as Applegate)
  • 1/2 cup golden raisins
  • 1/2 cup sliced almonds, toasted
  • 3/4 cup Tessemae’s Ranch dressing
  • 3 Tbsp. Tessemae’s BBQ sauceĀ 
  • Optional – 2 green onions (whites and green parts), chopped


  • In a mason jar combine the Tessemae’s Ranch and BBQ sauce. Place lid on tightly and shake the mason jar until dressing is mixed well. Set aside.
  • To toast the almonds, place a small pan over medium heat. Add the almonds, toss often until nice and toasty and golden brown. Watch closely and adjust heat as needed to avoid burning the almonds.
  • To shred the Brussels sprouts, trim ends and slice thinly with a sharp knife. You may also use a food processor or purchase Brussels sprouts pre-shredded.
  • In a large serving bowl, combine all of the salad ingredients (except for the optional green onions and if you wish 2 Tbsp. of sliced almonds for adding to top).
  • Pour the dressing over the salad ingredients and toss until evenly coated.
  • Garnish with green onions and sliced almonds if you wish.


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  • Serving Size: 1/6 of recipes (~1 cup)
  • Calories: 200
  • Sugar: 11 g
  • Sodium: 400 mg
  • Fat: 11 g
  • Carbohydrates: 23 g
  • Fiber: 6 g
  • Protein: 8 g