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Best Fall Harvest Chopped Salad with Easy Apple Cider Vinaigrette

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This fall harvest chopped salad features tender massaged kale, crisp Honeycrisp apples, toasted pecans, dried cranberries, and crumbled feta, all tossed in a perfectly balanced apple cider vinaigrette. It’s a crowd-pleasing salad that converts even the most adamant salad skeptics.

Ingredients

Scale
  • 1 large bunch curly kale (about 8–10 ounces), stems removed and finely chopped
  • 2 medium Honeycrisp apples, diced into small cubes
  • 1 cup toasted pecans, roughly chopped
  • ½ cup dried cranberries
  • ½ cup crumbled feta cheese
  • ¼ cup thinly sliced red onion
  • ½ cup cooked and cooled quinoa (optional)
  • 2 tablespoons fresh parsley, finely chopped
  • ⅓ cup apple cider (unfiltered preferred)
  • ¼ cup extra virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon maple syrup (pure)
  • 1 teaspoon Dijon mustard
  • 1 small shallot, finely minced (about 1 tablespoon)
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper, freshly ground
  • Pinch of cinnamon

Instructions

  1. Toast the pecans: Heat a small skillet over medium heat. Add the raw pecan pieces and cook, stirring frequently, for 3-4 minutes until fragrant and slightly darkened. Pour onto a plate to cool completely.
  2. Prepare the kale: Wash and thoroughly dry the kale leaves. Remove the tough stems, stack the leaves, and chop into small, bite-sized pieces. Place in a large bowl, add a pinch of salt, and massage with your hands for 2-3 minutes until softened and darkened.
  3. Make the vinaigrette: In a small jar, combine apple cider, olive oil, apple cider vinegar, maple syrup, Dijon mustard, minced shallot, salt, pepper, and cinnamon. Screw the lid on tightly and shake vigorously for about 30 seconds until emulsified. Taste and adjust seasoning if needed.
  4. Dice the apples: Cut the apples into small cubes (about ¼-inch). Toss with a tablespoon of the vinaigrette immediately to prevent browning.
  5. Cook the quinoa (if using): Ensure quinoa is completely cooled before adding to the salad.
  6. Assemble the salad: To the massaged kale, add the diced apples, toasted pecans, dried cranberries, crumbled feta, thinly sliced red onion, cooled quinoa (if using), and fresh parsley. Drizzle about half the vinaigrette over the top and toss well. Add more dressing as needed.
  7. Let it rest: Let the salad sit at room temperature for 10-15 minutes before serving to allow flavors to meld.
  8. Finish and serve: Give the salad one final toss, taste, and adjust with more salt or dressing if needed. Transfer to a serving platter or bowl and top with any remaining pecans or cranberries. Serve immediately or within an hour.

Notes

Massage the kale properly for 2-3 minutes to soften it. Toast nuts fresh for best flavor. Dress the salad gradually to avoid sogginess. Cut everything the same size for even bites. Prep ahead by massaging kale, toasting pecans, and making dressing in advance.

Nutrition

Keywords: fall harvest salad, chopped salad, apple cider vinaigrette, kale salad, autumn salad, healthy salad, Thanksgiving salad, make-ahead salad

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