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Autumn Chopped Salad

Autumn chopped salad with finely massaged kale, crisp Brussels sprouts, sweet apple and pear, and crunchy candied pecans. Tossed with maple-Dijon vinaigrette so every bite tastes balanced and stays bright.
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Prep Time 25 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 385
Ingredients Method Notes

Ingredients
  

kale, finely chopped
  • 4 cup kale Finely chopped
shredded Brussels sprouts
  • 2 cup Brussels sprouts Shredded
diced apple
  • 1 apple Diced
diced pear
  • 1 pear Diced
dried cranberries
  • 0.5 cup dried cranberries
candied pecans
  • 0.5 cup candied pecans Chopped
crumbled feta
  • 0.5 cup feta Crumbled
roasted pepitas
  • 0.25 cup roasted pepitas
olive oil
  • 0.25 cup olive oil
apple cider vinegar
  • 2 tbsp apple cider vinegar
maple syrup
  • 1 tbsp maple syrup
Dijon mustard
  • 1 tsp Dijon mustard
salt and pepper
  • 1 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 slightly thick. Visual cue: the vinaigrette should look glossy and evenly combined.
Massage the kale
  1. Massage the finely chopped kale with 1 tablespoon of the dressing for 1 minute until tender. Visual cue: the kale darkens slightly and softens so it bends without tearing.
Chop, assemble, and toss
  1. Add shredded Brussels sprouts, diced apple, diced pear, dried cranberries, chopped candied pecans, crumbled feta, and roasted pepitas to the bowl. Visual cue: ingredients should be evenly distributed throughout the kale.
  2. Pour the remaining dressing over everything, then toss well to coat. Visual cue: the salad looks evenly glossy with no dry kale patches.
  3. Serve right away, or chill up to 2 hours before serving. Visual cue: chilled salad feels crisp-tender and the flavors look set rather than watery.

Notes

Pro tip: massage the kale just until tender (about 1 minute) so it stays crisp when tossed with the fruit and vegetables. Store covered in the refrigerator up to 2 days; the texture may soften after chilling. Freezer: no, since greens and fruit won’t hold texture well. For a dairy-light swap, use feta alternatives like a small amount of vegan feta or omit it for a tangier vinegar-forward salad.