Go Back

Autumn Chopped Salad

Autumn chopped salad with finely chopped kale, crunchy brussels sprouts, crisp apple and pear, and maple vinaigrette for a tender-meets-crisp bite. Tossed and served fresh or chilled for up to 2 hours, with feta, dried cranberries, pepitas, and candied pecans.
Print Recipe Pin Recipe
Prep Time 25 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 410
Ingredients Method Notes

Ingredients
  

Kale
  • 4 cup kale, finely chopped
Brussels sprouts
  • 2 cup shredded Brussels sprouts
Fruit
  • 1 apple, diced
  • 1 pear, diced
Dried fruit
  • 0.5 cup dried cranberries
Nuts
  • 0.5 cup candied pecans, chopped
Cheese
  • 0.5 cup crumbled feta
Seeds
  • 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

Method
 

Make the maple vinaigrette
  1. Whisk olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper until smooth.
Massage the kale
  1. Massage kale with 1 tablespoon of the dressing for 1 minute, until it looks slightly darker and tender.
Chop and combine
  1. Add Brussels sprouts, apple, pear, dried cranberries, candied pecans, feta, and roasted pepitas to the bowl.
Dress and serve
  1. Pour the remaining dressing over the salad and toss well to coat evenly.
Finish
  1. Serve right away for best crunch, or chill up to 2 hours before serving.

Notes

Pro tip: massage the kale directly with the first tablespoon of dressing—this helps soften it so it doesn’t feel tough against the crisp fruit and sprouts. Store covered in the refrigerator up to 2 days; the salad can be assembled and chilled briefly, but candied nuts may soften slightly. For a lighter option, swap feta for a reduced-fat feta or use a smaller amount of cheese.