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Cozy Autumn Chopped Salad with Candied Pecans

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A hearty fall salad featuring massaged kale, shaved Brussels sprouts, crisp apples, dried cranberries, feta cheese, and toasted pumpkin seeds, all tossed in a tangy maple vinaigrette and topped with homemade candied pecans. This quick and easy recipe is perfect for meal prep and captures the cozy flavors of autumn.

Ingredients

Scale
  • 1 cup pecan halves (about 100g)
  • 2 tablespoons packed brown sugar
  • 1 tablespoon unsalted butter
  • 1/2 teaspoon cinnamon
  • Pinch of salt
  • 3 tablespoons pure maple syrup
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1/4 cup extra virgin olive oil
  • 1 small shallot, minced (about 1 tablespoon)
  • Salt and pepper to taste
  • 1 large bunch kale (about 6 cups chopped), stems removed
  • 1 cup shaved or thinly sliced Brussels sprouts
  • 1 large apple (Honeycrisp or Fuji), diced
  • 1/2 cup dried cranberries (unsweetened if possible)
  • 1/3 cup crumbled feta cheese
  • 1/4 cup toasted pumpkin seeds

Instructions

  1. Start with the candied pecans. Heat a small skillet over medium heat. Add the butter and let it melt completely. Stir in the brown sugar, cinnamon, and salt until combined and bubbly. Toss in the pecan halves and stir constantly for 3-4 minutes, until the nuts are coated and the sugar has caramelized. Pour onto parchment paper to cool.
  2. Make the dressing while the pecans cool. In a mason jar or small bowl, combine the maple syrup, apple cider vinegar, Dijon mustard, and minced shallot. Shake or whisk. Slowly drizzle in the olive oil while whisking constantly to create an emulsion. Season with salt and pepper. Taste and adjust if needed.
  3. Prep the kale. Wash and dry the kale thoroughly. Remove the tough stems, stack the leaves, and slice into thin ribbons (about 6 cups).
  4. Massage the kale. Place the chopped kale in a large bowl and drizzle about 2 tablespoons of the dressing over it. Use your hands to squeeze and rub the kale for about a minute until it softens and turns a deeper green.
  5. Shave the Brussels sprouts. Trim the ends and slice as thin as possible. Add to the bowl with the kale.
  6. Prep the apple. Dice the apple into small cubes (about 1/2 inch). Toss with a tiny squeeze of lemon juice if desired to prevent browning.
  7. Assemble the salad. Add the diced apple, dried cranberries, toasted pumpkin seeds, and crumbled feta to the bowl. Pour the remaining dressing over everything and toss gently until evenly coated.
  8. Top with candied pecans. Break the cooled pecans into pieces and scatter over the top. Do not stir in too much to keep them crunchy.
  9. Let it rest for 10-15 minutes before serving to allow flavors to meld.

Notes

Don’t walk away from the candied pecans; they burn quickly. Massage the kale with dressing, not oil, for better flavor. Toast pumpkin seeds in a dry skillet for 3 minutes for extra crunch. Cut all ingredients to a similar size (about the size of a chickpea) for even bites. The dressing can be made ahead and kept in the fridge for up to a week. For best results, let the salad rest 10-15 minutes before serving.

Nutrition

Keywords: autumn salad, fall salad, chopped salad, candied pecans, kale salad, maple vinaigrette, easy fall recipe, healthy salad, meal prep salad

Find it online: https://bitesienna.com/cozy-autumn-chopped-salad-with-candied-pecans-easy-fall-recipe/