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Cozy Autumn Chopped Salad with Maple Vinaigrette

cozy autumn chopped salad with maple vinaigrette - featured image
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A hearty fall salad featuring massaged kale, crisp apples, toasted pecans, dried cranberries, and feta cheese, all tossed in a tangy-sweet maple vinaigrette. Perfect for weeknight dinners, potlucks, or holiday gatherings.

Ingredients

Scale
  • 1 large bunch curly kale, stems removed and chopped into bite-sized pieces (about 5–6 cups chopped)
  • 2 medium Honeycrisp apples, cored and chopped into ½-inch cubes
  • 1 cup pecans, roughly chopped and toasted
  • ½ cup dried cranberries
  • ½ cup crumbled feta cheese
  • ¼ cup thinly sliced red onion (optional)
  • ¼ cup pure maple syrup
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon Dijon mustard
  • 1 small shallot, finely minced (about 1 tablespoon)
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper

Instructions

  1. Toast the pecans: Heat a small skillet over medium heat. Add the chopped pecans and cook, stirring frequently, for 3-4 minutes until fragrant and slightly darkened. Remove from pan and set aside to cool.
  2. Prepare the kale: Wash the kale thoroughly and pat it dry. Remove the tough stems, stack the leaves, roll them up, and slice into thin ribbons (about ½-inch wide).
  3. Massage the kale: Place the chopped kale in a large bowl. Add a tiny pinch of salt and about 1 teaspoon of olive oil. Use your hands to massage the kale for 2-3 minutes, squeezing and rubbing the leaves until they soften and turn a deeper green.
  4. Make the maple vinaigrette: In a small bowl or mason jar, combine the maple syrup, apple cider vinegar, olive oil, Dijon mustard, minced shallot, salt, and pepper. Whisk vigorously until emulsified, or seal the jar and shake well. Taste and adjust seasoning.
  5. Chop the apples and onion: Core the apples and chop them into ½-inch cubes. Thinly slice the red onion if using.
  6. Assemble the salad: Add the massaged kale to a large serving bowl. Top with the chopped apples, toasted pecans, dried cranberries, crumbled feta, and sliced red onion. Pour about half the vinaigrette over the top and toss gently to combine. Add more dressing as needed.
  7. Let it rest (optional but recommended): Let the salad sit for 10-15 minutes before serving to allow flavors to meld.

Notes

Massaging the kale is essential for tenderness. Toasting pecans brings out their flavor—watch closely to avoid burning. For best results, let the salad rest 10-15 minutes before serving. Store dressing separately if making ahead.

Nutrition

Keywords: autumn salad, chopped salad, kale salad, maple vinaigrette, fall salad, healthy salad, vegetarian, gluten-free

Find it online: https://novanosh.com/cozy-autumn-chopped-salad-with-maple-vinaigrette/