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Autumn Chopped Salad

Autumn chopped salad with finely chopped kale, Brussels sprouts, crisp apple and pear, and sweet-tart dried cranberries. Tossed with a maple vinaigrette and finished with candied pecans, crumbled feta, and roasted pepitas.
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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 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
  • 0.1 Salt and pepper to taste

Method
 

Make the vinaigrette
  1. Whisk olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper until evenly combined and glossy.
Chop, massage, and toss
  1. Massage the finely chopped kale with 1 tablespoon of the dressing for 1 minute, until the kale looks darker and feels tender.
  2. Add the shredded Brussels sprouts, diced apple, diced pear, dried cranberries, chopped candied pecans, crumbled feta, and roasted pepitas.
  3. Pour the remaining dressing over the salad and toss well until every piece is lightly coated.
Serve or chill
  1. Serve right away for maximum crunch, or chill up to 2 hours for the flavors to meld; the salad should look evenly speckled after tossing again.

Notes

Pro tip: chop the kale finely and massage it until it’s visibly darker—this is what turns the texture tender without cooking. Store covered in the refrigerator up to 2 days; for best texture, add a quick toss right before serving. Freezing is not recommended. For a lighter option, use plain vinaigrette-style maple syrup (or reduce maple syrup by half) and swap feta with a lower-fat feta or omit it for a dairy-free salad.