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Autumn Chopped Salad

Autumn chopped salad with finely chopped kale, shredded Brussels sprouts, crisp fruit, and maple vinaigrette. Massaged kale stays tender while the salad tosses up crunchy with pepitas, candied pecans, and feta.
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Prep Time 25 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 360
Ingredients Method Notes

Ingredients
  

Salad base
  • 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
  • 0.25 Salt and pepper to taste season to taste

Method
 

Make the dressing
  1. Whisk olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper until smooth and evenly blended, with a glossy consistency.
Massage the kale
  1. Massage the finely chopped kale with 1 tablespoon of the dressing for 1 minute until it looks darker and slightly softened.
  2. Add the shredded Brussels sprouts, diced apple, diced pear, dried cranberries, chopped candied pecans, crumbled feta, and roasted pepitas to the bowl and stir to distribute the toppings evenly.
Dress and serve
  1. Pour the remaining dressing over the salad and toss until every piece is lightly coated, using a glossy sheen as your visual cue.
  2. Serve right away for maximum crunch, or chill up to 2 hours before serving for a slightly more tender bite.

Notes

Pro tip: chop the kale finely so the 1-minute massage actually breaks it down; thicker pieces stay tough. Store covered in the refrigerator up to 2 days—toss again right before eating. Freezing isn’t recommended because fruit and greens will soften. For a dairy swap, use a plant-based feta substitute in the same amount.