Go Back

Autumn Chopped Salad

Autumn chopped salad with massaged kale and a maple vinaigrette for tender, bite-ready greens. Finely chopped kale, brussels sprouts, apple, pear, dried cranberries, candied pecans, feta, and pepitas are tossed and served fresh or briefly chilled.
Print Recipe Pin Recipe
Prep Time 25 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

kale, finely chopped
  • 4 cup kale Finely chop for neat, tender bites.
shredded Brussels sprouts
  • 2 cup Brussels sprouts Shred or thinly slice.
fruit and dried fruit
  • 1 apple Dice into small cubes.
  • 1 pear Dice into small cubes.
  • 1 cup dried cranberries Use about 1/2 cup.
candied nuts and cheese
  • 1 cup candied pecans Use about 1/2 cup, chopped.
  • 1 cup feta Crumble to sprinkle evenly (about 1/2 cup).
pepitas
  • 1 cup roasted pepitas Use about 1/4 cup.
vinaigrette
  • 1 cup olive oil Measure 1/4 cup for dressing.
  • 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 in a bowl until smooth.
  2. Massage kale with 1 tablespoon of the dressing for 1 minute, until leaves look slightly darker and more tender.
Chop, top, and toss
  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 evenly.
  3. Serve right away, or chill up to 2 hours for deeper flavor.

Notes

Pro tip: finely chop the kale and massage it briefly—about 1 minute—so it turns tender instead of chewy. Store covered in the refrigerator up to 2 days; the salad is best within 24 hours. Freezing isn’t recommended. For a dairy-light option, swap feta for a plant-based feta-style crumble.