Go Back

Autumn Chopped Salad

Autumn chopped salad with massaged kale and a maple vinaigrette for tender-crisp bite. Finely chopped kale, Brussels sprouts, apple, pear, dried cranberries, candied pecans, feta, and pepitas are tossed and ready in under an hour.
Print Recipe Pin Recipe
Prep Time 25 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 365
Ingredients Method Notes

Ingredients
  

Salad base
  • 4 cup kale Finely chopped.
  • 2 cup shredded Brussels sprouts
  • 1 apple Diced.
  • 1 pear Diced
  • 0.5 cup dried cranberries
  • 0.5 cup candied pecans Chopped.
  • 0.5 cup crumbled feta
  • 0.25 cup roasted pepitas
Maple vinaigrette
  • 0.25 cup olive oil
  • 2 tbsp apple cider vinegar
  • 1 tbsp maple syrup
  • 1 tsp Dijon mustard
  • 0.25 salt and pepper to taste Use to taste; include as seasoning for the dressing.

Method
 

Make the maple vinaigrette
  1. Whisk olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper until smooth.
  2. Pour about 1 tablespoon of the dressing into the chopped kale and massage for 1 minute, until the kale looks slightly darker and more tender.
Chop, top, and dress
  1. Add shredded Brussels sprouts, diced apple, diced pear, dried cranberries, candied pecans, crumbled feta, and roasted pepitas to the bowl.
  2. Pour the remaining dressing over the salad in an even layer.
  3. Toss well until everything is coated, then serve right away or chill up to 2 hours for a crisper bite.

Notes

Pro tip: massage the kale just long enough to soften it (it should look slightly darker and less stiff), then toss promptly so the salad stays crisp. Store covered in the refrigerator up to 2 days; it’s best not to freeze. For a dairy-light option, swap feta with a plant-based feta alternative or omit it for a nutty, herb-forward salad.