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Autumn Chopped Salad

Autumn chopped salad with finely chopped kale, brussels sprouts, apples, pears, and a maple-Dijon vinaigrette. The kale is massaged for a tender bite, then tossed with crunchy pecans, pepitas, and feta for a crisp, tangy finish.
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Prep Time 25 minutes
chill up to 2 hours 2 minutes
Total Time 27 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 340
Ingredients Method Notes

Ingredients
  

Kale 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 Dijon 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

Method
 

Make the maple vinaigrette
  1. Whisk olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper until smooth and emulsified.
  2. Visual cue: the dressing should look uniform and slightly glossy, with no Dijon streaks.
Massage the kale
  1. Massage the finely chopped kale with 1 tablespoon of the dressing for 1 minute until tender.
  2. Visual cue: the kale will darken slightly and soften while staying bright green.
Chop, add toppings, and dress
  1. Add shredded Brussels sprouts, diced apple, diced pear, dried cranberries, chopped candied pecans, crumbled feta, and roasted pepitas.
  2. Pour over the remaining dressing.
  3. Toss well until evenly coated and lightly glossy throughout.
  4. Serve right away for maximum crunch, or chill up to 2 hours before serving.

Notes

Pro tip: chop the apple and pear small and even so every bite gets fruit, cheese, and crunchy toppings. Store leftovers in a sealed container in the refrigerator for up to 2 days; the salad softens as the kale absorbs dressing. Freezing is not recommended. Dietary swap: replace feta with a dairy-free feta-style crumble for a dairy-free version while keeping the same flavor profile.