Go Back

Autumn Chopped Salad

Autumn chopped salad with finely chopped kale, apples, pears, dried cranberries, and candied pecans tossed in a maple Dijon vinaigrette. Massaging the kale makes it tender and helps the fruit and crunchy toppings stay vibrant.
Print Recipe Pin Recipe
Prep Time 25 minutes
chill 2 minutes
Total Time 27 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Autumn chopped salad
  • 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
  • 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

Method
 

Make the maple vinaigrette
  1. Whisk olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper until smooth.
  2. Massage kale with 1 tablespoon of the dressing for 1 minute, or until it turns slightly darker and tender.
Chop and combine
  1. Add Brussels sprouts, diced apple, diced pear, dried cranberries, chopped candied pecans, crumbled feta, and roasted pepitas to the bowl.
  2. Pour the remaining dressing over the salad and toss well to coat every piece.
Serve or chill
  1. Serve right away for the freshest crunch, or cover and chill for up to 2 hours before serving.

Notes

Pro tip: massage the kale for the full 1 minute so it softens quickly, then toss just before serving so the pepitas and pecans stay crisp. Refrigerate in a sealed container up to 2 days; the fruit will release some juices but it’s still good chilled. Freezing is not recommended. If you want a dairy-free version, swap feta for toasted sunflower seeds or a dairy-free feta-style crumble.