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Autumn Chopped Salad

Autumn chopped salad with finely chopped kale, crunchy Brussels sprouts, sweet apple and pear, and a maple vinaigrette. Massage the kale for tenderness, then toss with dried cranberries, candied pecans, feta, and roasted pepitas.
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Prep Time 25 minutes
chill up to 2 minutes
Total Time 27 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Salad base
  • 4 cups kale finely chopped
  • 2 cups 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 fully combined.
Massage and tenderize the kale
  1. Massage the kale with 1 tablespoon of the dressing for 1 minute until tender and slightly softened.
Chop and toss the salad
  1. Add Brussels sprouts, apple, pear, dried cranberries, candied pecans, feta, and roasted pepitas to the kale.
  2. Pour the remaining dressing over the salad and toss well to coat every ingredient.
Serve or chill
  1. Serve right away for the crunchiest texture, or chill up to 2 hours before serving.

Notes

Pro tip: massage the kale until it turns glossy and noticeably softer—this is what gives the salad a tender base even before chilling. Store covered in the refrigerator up to 2 days; expect pecans and pepitas to lose some crunch after a day. Freezing isn’t recommended due to watery produce. For a dairy-light option, use a feta-style plant-based crumbles in the same amount.