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Fresh Apple Pecan Fall Chopped Salad

apple pecan fall chopped salad - featured image
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A quick and impressive fall salad with crisp apples, toasted pecans, sharp cheddar, and a tangy maple Dijon dressing. Perfect for weeknight dinners or holiday gatherings.

Ingredients

Scale
  • 2 medium fresh apples (Honeycrisp or Fuji recommended)
  • 1 cup raw pecans, halved or roughly chopped
  • 4 ounces sharp white cheddar, cut into small cubes
  • 1 large bunch kale (curly or lacinato), tough ribs removed and chopped
  • ½ cup dried cranberries (unsweetened preferred)
  • ¼ cup red onion, thinly sliced
  • ⅓ cup extra virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon pure maple syrup
  • 1 teaspoon Dijon mustard
  • 1 small clove garlic, minced
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Instructions

  1. Toast the pecans: Place raw pecans in a dry skillet over medium heat. Shake occasionally and cook for 3-4 minutes until fragrant and slightly darkened. Transfer to a plate to cool completely.
  2. Prepare the kale: Wash kale thoroughly and dry well. Remove tough center ribs, stack leaves, roll tightly, and slice crosswise into thin ribbons. Place in a large mixing bowl.
  3. Massage the kale: Drizzle about 1 tablespoon of olive oil over the kale and use your hands to massage for 2-3 minutes until leaves turn a deeper green and soften.
  4. Make the dressing: In a small bowl or mason jar, combine olive oil, apple cider vinegar, maple syrup, Dijon mustard, minced garlic, salt, and pepper. Whisk or shake until emulsified and smooth.
  5. Chop the apples: Core apples and cut into ½-inch cubes. Toss with a squeeze of lemon juice if making ahead to prevent browning.
  6. Cube the cheese: Cut sharp cheddar into small cubes, roughly the same size as the apple pieces.
  7. Assemble the salad: Add chopped apples, toasted pecans, cubed cheddar, dried cranberries, and sliced red onion to the bowl with massaged kale.
  8. Dress and toss: Pour dressing over salad and toss thoroughly with tongs or hands until evenly coated.
  9. Rest before serving: Let salad sit for 5-10 minutes before serving to allow flavors to meld.

Notes

Massaging the kale is essential for tenderness. Toast nuts fresh for best flavor. Cut all ingredients uniformly for balanced bites. Let salad rest before serving. Dress just before serving to prevent sogginess.

Nutrition

Keywords: apple pecan salad, fall salad, chopped salad, kale salad, maple Dijon dressing, Thanksgiving salad, easy salad recipe

Find it online: https://evabake.com/fresh-apple-pecan-fall-chopped-salad-easy-and-best-recipe/