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Best Easy Autumn Chopped Salad with Apple Cider Vinaigrette

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This crisp autumn chopped salad features crunchy apples, toasted pecans, sharp cheddar, and a tangy-sweet apple cider vinaigrette. It’s a quick, healthy, and crowd-pleasing fall dish that’s perfect for weeknights or holiday gatherings.

Ingredients

Scale
  • 1 large bunch kale (curly or lacinato), stems removed and finely chopped (about 5–6 cups)
  • 2 medium apples (Honeycrisp or Fuji), cored and diced small
  • 1/3 cup dried cranberries
  • 4 ounces sharp cheddar cheese, diced small (about 1 cup)
  • 1/2 cup pecans, toasted and roughly chopped
  • 1/4 cup pumpkin seeds (pepitas), optional
  • 1/4 cup red onion, thinly sliced or finely diced
  • 1/4 cup apple cider vinegar
  • 1/3 cup extra virgin olive oil
  • 1 tablespoon pure maple syrup
  • 1 teaspoon Dijon mustard
  • 1 small shallot, finely minced (about 1 tablespoon)
  • Salt and black pepper to taste

Instructions

  1. Toast the pecans: Heat a small skillet over medium heat. Add the pecans and cook, stirring frequently, for 3-5 minutes until fragrant and lightly browned. Remove from pan immediately and let cool. Once cool, roughly chop into bite-sized pieces.
  2. Prepare the kale: Wash the kale thoroughly and dry well. Remove the tough stems, stack the leaves, roll them up, and slice crosswise into thin ribbons (about 1/4-inch wide).
  3. Massage the kale: Place the chopped kale in a large bowl. Add a pinch of salt and a drizzle of olive oil (about 1 teaspoon). Using your hands, massage the kale for 2-3 minutes until it darkens and becomes tender.
  4. Make the vinaigrette: In a mason jar or small bowl, combine the apple cider vinegar, olive oil, maple syrup, Dijon mustard, minced shallot, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Shake or whisk vigorously until emulsified. Taste and adjust seasoning.
  5. Prep the remaining ingredients: Dice the apples into small cubes (about 1/4-inch). Dice the cheddar cheese into similar-sized cubes. Thinly slice the red onion. Measure out the dried cranberries and pumpkin seeds.
  6. Assemble the salad: Add the diced apples, cheddar cheese, dried cranberries, toasted pecans, pumpkin seeds, and red onion to the bowl with the massaged kale. Toss gently to combine.
  7. Dress and serve: Drizzle about half the vinaigrette over the salad and toss well. Add more dressing as needed. Taste and adjust seasoning with salt and pepper. Serve immediately, or let it sit for 10-15 minutes to allow flavors to meld.

Notes

Massage the kale for best texture. Chop all ingredients to similar size for even bites. Toast nuts carefully to avoid burning. Dress just before serving to keep apples and nuts crunchy. For make-ahead, prep components separately and dress before serving.

Nutrition

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

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