Autumn Chopped Salad

Autumn Chopped Salad with finely chopped kale and shredded Brussels sprouts, tossed in a maple-cider vinaigrette. Massaging the kale keeps it tender and helps the fruit and crunched toppings cling for a crisp, colorful bite.

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Prep Time 25

chill (optional) 2

Total Time 27

Servings: 6 servings

Course: Side Dish

Cuisine: American

Calories: 360

Ingredients Method Notes

Ingredients

Autumn Chopped Salad

4 cup kale finely chopped
2 cup Brussels sprouts shredded
1 apple diced
1 pear diced
0.5 cup dried cranberries
0.5 cup candied pecans chopped
0.5 cup feta crumbled
0.25 cup roasted pepitas
0.25 cup olive oil
2 tbsp apple cider vinegar
1 tbsp maple syrup
1 tsp Dijon mustard
0.1 salt to taste
0.1 pepper to taste

Method

Make the maple vinaigrette

Whisk olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper until smooth and evenly combined. The mixture should look glossy and fully emulsified.

Massage the kale

Massage the kale with 1 tablespoon of the dressing for 1 minute until tender and slightly softened. Watch for the kale to turn more flexible and darker in color.

Chop and combine toppings

Add Brussels sprouts, apple, pear, dried cranberries, candied pecans, feta, and roasted pepitas to the bowl. Spread the ingredients so they’re evenly distributed across the kale.

Dress and serve

Pour over the remaining dressing and toss well to coat every chop. Serve right away for maximum crunch.
If you prefer, chill the salad up to 2 hours before serving. Keep it covered so the toppings stay crisp and the flavors meld.

Notes

Pro tip: Massage the kale for the full minute so it softens but still holds texture. Store leftovers covered in the refrigerator for up to 2 days; the pepitas may soften slightly. Freezing is not recommended. For a dairy-light option, swap feta for a similar amount of crumbled goat cheese or omit for a nut- and seed-forward version.