Mmmmm, so I made a beef brisket this weekend. I used to be afraid of cooking large hunks of meat, but now I say “bring it on” – plus, the center cut of brisket is a lean cut, so no worries there! One of the biggest perks, aside from gobbling up slices of meaty heaven straight off the grill, is having leftovers! I’ve shared recipes I’ve prepared with leftover brisket in the past (hit the bottom of this post for links), and today I have a brand new salad to add to the collection! 

You will love the smoky sweet satisfaction that my Brisket Kale and Corn Salad with Low-Fat Creamy Texas Dressing offers. Also, since kale is really only one of the salad greens holds up (if not gets better) to prepping ahead, this beef salad is also perfect for packing in a jar for lunch as school, work or the gym.

Oh YAY, this yummy beef recipe was featured in a post I did for BeefLovingTexans.com called “Leftover Brisket Recipes in Under 30 Minutes.”

The next time you make a brisket, set aside (that means “hide” at my house) about ¾ pound of scraps to make this easy salad for your next meal.

The only cooking required is to roast a few ears of corn on the grill or but even that’s not a requirement – a thawed out bag of frozen corn can be tossed with olive oil and roasted quickly in the oven. Or, you can just use that thawed out corn, as-is. Tart dried cherries or dried cranberries add a pop of tart sweetness and the final touch is to dress the salad in my creamy yet healthy dressing made mostly from no-fat Greek yogurt and barbeque sauce.

Most jar salads have to be layered precisely by ingredient delicateness to prevent future sogginess. However, everything in Brisket, Corn & Kale Salad with Creamy Texas Dressing is sturdy and can be layered as you see fit  (and then shaken to distribute the dressing) or even pre-tossed with the Creamy Texas Dressing before packing into the container.

Here are THREE other ideas for your brisket leftovers:

Paleo Brisket Sweet Potato Frittata  – breafast, lunch or dinner, baby! And, just 5 ingredients and 30 minutes to make.

Brisket Tacos with Watermelon BBQ Sauce  – this is how I do my part to Keep Austin Weird . . but they are oh so insanely yummy!

BBQ Brisket & Bean Skillet Nachos — just yes, yes to it all! I made these on-site at at event and the line to get a sample was crazy long!

So, have you enjoyed your grill yet this spring? Do you make your own brisket or just pick up a few pounds at the nearest BBQ joint (I do both)?! And massaging kale is a MUST, am I right? Please share your thoughts in the comments — XOXO, Jennifer

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Brisket, Corn & Kale Salad with Low-fat Creamy Texas Dressing

Prep Time

10 mins

Cook Time

12 mins

Total Time

22 mins

 

Use leftover beef brisket in this delicious smokey, sweet, tangy salad featuring kale, roasted corn, dried cherries and a low-fat dressing made with Greek yogurt and BBQ sauce.

Course: Main Dish, Salad

Cuisine: American

Servings: 4 servings

Ingredients

For Salad

• 3 ears corn, husked and de-silked or 12 oz. frozen bag corn, thawed
• 1 tablespoon olive oil
• 1 teaspoon Tajin chili and lime seasoning or just plain salt and pepper
• 1 large bunch kale, washed and dried
• 3/4 cup dried cherries or dried cranberries
• 1/2 cup diced red onion
• 3/4 pound chopped beef brisket, pre-cooked

For Dressing

• 4 tablespoons non-fat Greek yogurt
• 4 tablespoons spicy BBQ sauce
• 1 tablespoon lime juice
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon dried red pepper flakes or more if you like it really spicy

Instructions

1. Preheat oven to 400F degrees.
2. Place corn on rimmed baking sheet, drizzle with olive oil and season with salt and pepper. Roll ears or toss loose kernels around a bit to coat everything. Roast for about 15 minutes in oven until, softening and turning lightly brown in places. Set aside to cool, then shear off kernels with sharp knife and add to large bowl.
3. Rip the kale off the stalks and veins. Chop it into small pieces. Before adding kale to salad bowl, massage it by squeezing it in fists to soften.
4. Add dried cherries and red onion. Chop or shred brisket into bite-sized pieces and add to bowl. Toss everything around.
5. In small bowl, whisk together Greek yogurt, barbeque sauce, lemon juice, vinegar and red pepper flakes. Pour over salad and mix in thorough. Top with French fried onion bits before serving. Leftovers may be kept in the refrigerator for three days.