Go Back

Autumn Chopped Salad

Autumn chopped salad with finely chopped kale, Brussels sprouts, crisp apple and pear, and sweet-tang maple vinaigrette. Massaged kale stays tender, then the salad is tossed with cranberries, candied pecans, feta, and pepitas.
Print Recipe Pin Recipe
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 base
  • 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
  • Salt and pepper to taste season to taste

Method
 

Make the maple vinaigrette
  1. Whisk olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper in a bowl until smooth and combined.
  2. Massage kale with 1 tablespoon of the dressing for 1 minute until tender and glossy.
Chop and toss
  1. Add Brussels sprouts, apple, pear, dried cranberries, candied pecans, feta, and roasted pepitas and fold to distribute evenly.
  2. Pour the remaining dressing over the salad.
  3. Toss well to coat thoroughly, then serve right away or chill up to 2 hours for best texture.

Notes

Pro tip: finely chop the kale and massage briefly right after dressing to soften it without over-wilting. Store leftovers covered in the refrigerator for up to 2 days; the pepitas and nuts may soften slightly. Freezing is not recommended. For a dairy-free option, swap feta for toasted pumpkin seeds plus a squeeze of lemon or a dairy-free feta-style crumble.