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Autumn Chopped Salad

Autumn chopped salad with finely chopped kale and Brussels sprouts tossed in a maple vinaigrette for tender, crunchy texture. Massaging the kale softens it quickly so the apples, pears, cranberries, candied pecans, and feta stay bright and crisp.
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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 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
Maple vinaigrette
  • 0.25 cup olive oil
  • 2 tbsp apple cider vinegar
  • 1 tbsp maple syrup
  • 1 tsp Dijon mustard
  • 0.25 salt to taste
  • 0.25 pepper to taste

Method
 

Make the maple vinaigrette
  1. Whisk olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper in a bowl until smooth.
  2. Add the dressing to the salad bowl with the kale so it’s ready for massaging.
Massage kale, then chop-toss
  1. Massage the kale with 1 tablespoon of the dressing for 1 minute until tender and slightly glossy.
  2. Add Brussels sprouts, apple, pear, dried cranberries, candied pecans, feta, and roasted pepitas to the bowl.
  3. Pour the remaining dressing over the chopped salad.
  4. Toss well until evenly coated, then serve right away or chill up to 2 hours for a firmer bite.

Notes

Massage the kale with a full tablespoon of the dressing until it looks slightly darker and softer—this is what keeps the chopped salad tender without cooking. Store covered in the refrigerator up to 2 days; for best crunch, keep candied nuts separate and add right before serving if you can. Freezing is not recommended. For a dairy-light swap, replace feta with crumbled toasted pumpkin seeds or a vegan feta alternative.