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Wholesome Autumn Salad with Candied Pecans

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A quick and easy autumn chopped salad featuring maple-roasted pecans, massaged kale, shaved Brussels sprouts, tart apples, and a tangy maple Dijon vinaigrette. Perfect for meal prep and holiday gatherings.

Ingredients

Scale
  • 1 cup raw pecan halves
  • 3 tablespoons pure maple syrup
  • ½ teaspoon sea salt
  • ¼ teaspoon cinnamon (optional)
  • 1 bunch curly kale, stems removed and leaves finely chopped (about 4 cups chopped)
  • 2 cups Brussels sprouts, trimmed and shaved thin
  • 1 large Honeycrisp or Fuji apple, diced
  • ½ cup dried tart cherries or cranberries
  • ⅓ cup crumbled goat cheese or feta (optional)
  • ¼ cup extra virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon maple syrup
  • 1 teaspoon Dijon mustard
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper
  • 1 small shallot, finely minced (about 1 tablespoon)

Instructions

  1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. Make the candied pecans: In a small bowl, toss the raw pecan halves with 3 tablespoons maple syrup, ½ teaspoon sea salt, and ¼ teaspoon cinnamon (if using). Spread them in a single layer on the prepared baking sheet. Roast for 10-12 minutes, stirring halfway through, until fragrant and the syrup is bubbling. Let cool completely on the sheet pan.
  3. Prepare the kale: Remove the kale leaves from the tough stems. Discard the stems or save for stock. Chop the leaves into small, bite-sized pieces. Place in a large bowl. Add a pinch of salt and 1 teaspoon of olive oil, then massage with your hands for 2-3 minutes until softened and darkened.
  4. Shave the Brussels sprouts: Trim the tough ends off each Brussels sprout, then slice as thin as possible. Add to the bowl with the kale.
  5. Dice the apple: Core the apple and cut into small cubes, about ½ inch. Leave the skin on. Toss with a squeeze of lemon juice if desired.
  6. Make the vinaigrette: In a small bowl or mason jar, combine ¼ cup olive oil, 2 tablespoons apple cider vinegar, 1 tablespoon maple syrup, 1 teaspoon Dijon mustard, ½ teaspoon salt, ¼ teaspoon pepper, and the minced shallot. Whisk or shake until emulsified.
  7. Assemble the salad: Pour about half the dressing over the kale and Brussels sprouts and toss well. Let sit for 5 minutes. Add the diced apple, dried cherries, and cooled candied pecans. Toss gently. Add remaining dressing if needed.
  8. Finish and serve: Sprinkle crumbled goat cheese over the top if using. Give one last gentle toss, then transfer to a serving platter or individual bowls. Serve immediately, or refrigerate for up to 2 hours before serving.

Notes

Massage the kale properly for tender leaves. Don’t overcrowd the pecans on the baking sheet. Dress the kale first, then add the rest. Watch the salt—between the pecans, cheese, and dressing, it’s easy to overdo it. The pecans can be made ahead and stored in an airtight container at room temperature for up to a week.

Nutrition

Keywords: autumn salad, candied pecans, kale salad, Brussels sprouts salad, maple Dijon vinaigrette, fall salad, healthy salad, easy salad recipe

Find it online: https://dinadishes.com/wholesome-autumn-salad-with-candied-pecans-best-easy-recipe/