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Autumn Chopped Salad

Autumn chopped salad with massaged kale, crunchy Brussels sprouts, and sweet-tart maple vinaigrette. Finely chopped produce gets tossed with candied pecans, dried cranberries, feta, and pepitas for a crisp bite.
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Prep Time 25 minutes
chill 2 minutes
Total Time 27 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

Salad
  • 4 cup kale finely chopped
  • 2 cup Brussels sprouts shredded
  • 1 apple diced
  • 1 pear diced
  • 0.5 cup dried cranberries
  • 0.5 cup candied pecans chopped
  • 0.5 cup feta crumbled
  • 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 to taste
  • 0.25 pepper to taste

Method
 

Make the maple vinaigrette
  1. Whisk olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper until smooth and glossy.
  2. Massage kale with 1 tablespoon of the dressing for 1 minute, until it looks slightly darker and tender.
Chop and toss
  1. Add Brussels sprouts, apple, pear, dried cranberries, candied pecans, feta, and pepitas to the bowl.
  2. Pour the remaining dressing over the salad and toss well to coat everything evenly.
  3. Serve right away, or chill for up to 2 hours before serving for a firmer crunch.

Notes

For the most tender kale, massage until the leaves look darker and slightly glossy, not just wilted. Store leftovers in an airtight container in the fridge up to 2 days; the salad holds best within the first day. Freeze: no—toppings and chopped produce will lose texture. For a nut-free option, swap candied pecans for toasted pumpkin seeds or spiced roasted chickpeas.