Print

Quick Autumn Chopped Salad with Easy Maple Vinaigrette

autumn chopped salad - featured image
Print Recipe

A quick and impressive autumn salad made with finely chopped kale, Brussels sprouts, apples, toasted pecans, and dried cranberries, all tossed in a tangy maple vinaigrette. Perfect for weeknights, potlucks, and holiday gatherings.

Ingredients

Scale
  • 1 bunch kale (about 4 cups chopped), de-stemmed and finely chopped
  • 2 cups Brussels sprouts, trimmed and thinly sliced
  • 1 medium apple (Honeycrisp or Fuji), cored and diced
  • ½ cup dried cranberries
  • ½ cup pecans, roughly chopped
  • 1 small shallot, thinly sliced
  • ⅓ cup Parmesan cheese, shaved or grated (optional)
  • ¼ cup extra virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 1½ tablespoons pure maple syrup
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper

Instructions

  1. Wash and thoroughly dry the kale and Brussels sprouts. Remove tough stems from kale. Using a food processor, pulse kale and Brussels sprouts separately until finely chopped. Alternatively, slice Brussels sprouts thinly and chop kale into small ribbon-like pieces.
  2. Toast the pecans in a dry skillet over medium heat for 2-3 minutes, shaking frequently, until fragrant and lightly browned. Pour onto a plate to cool immediately.
  3. In a small bowl or jar, combine olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper. Whisk or shake until emulsified and slightly thickened. Adjust seasoning to taste.
  4. In a large mixing bowl, combine chopped kale, chopped Brussels sprouts, diced apple, toasted pecans, dried cranberries, and sliced shallot.
  5. Pour about three-quarters of the vinaigrette over the salad and toss until every piece is lightly coated.
  6. Let the salad rest at room temperature for 5-10 minutes to allow the kale to soften and absorb flavors.
  7. Toss again, add remaining dressing if needed, and top with shaved Parmesan cheese if using. Serve immediately or at room temperature.

Notes

For best texture, chop all ingredients to roughly the same size (about the size of a chickpea). The salad can be prepped up to a day in advance—store chopped veggies, dressing, and toasted nuts separately and toss just before serving. To prevent apples from browning, toss with a little lemon juice or apple cider vinegar.

Nutrition

Keywords: autumn salad, chopped salad, kale salad, Brussels sprouts salad, maple vinaigrette, quick salad, fall salad, potluck salad

Find it online: https://zorbmeal.com/quick-autumn-chopped-salad-with-easy-maple-vinaigrette/