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Autumn Chopped Salad

Autumn chopped salad with finely chopped kale, shredded Brussels sprouts, crisp fruit, and maple vinaigrette. Tossed for a tender, evenly coated texture with sweet-tart dried cranberries and crunchy pepitas.
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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 crumbled feta
  • 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 and pepper to taste use to taste

Method
 

Make the maple vinaigrette
  1. Whisk olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper until smooth.
  2. Massage kale with 1 tablespoon of the dressing for 1 minute until tender.
Chop, combine, and dress
  1. Add Brussels sprouts, apple, pear, dried cranberries, candied pecans, feta, and roasted pepitas to the bowl.
  2. Pour the remaining dressing over the salad.
  3. Toss well, then serve right away or chill for up to 2 hours before serving.

Notes

For the most tender kale, chop it finely and massage until it looks slightly glossy and soft. Refrigerate in a covered container up to 2 days; the apples and pears stay crispest if you toss just before serving. Freezing isn’t recommended due to texture. For a lighter option, use part-skim feta or reduce feta to 1/4 cup while keeping the vinaigrette the same.