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Best Easy Fall Harvest Chopped Salad with Maple Vinaigrette

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A quick and easy fall harvest chopped salad with kale, apples, quinoa, pecans, goat cheese, and a tangy maple vinaigrette. Perfect for busy weeknights or fall gatherings, this salad comes together in under 20 minutes and is packed with flavor and texture.

Ingredients

Scale
  • 6 cups chopped kale (curly kale, stems removed and finely chopped)
  • 2 medium apples (Honeycrisp or Fuji, cored and diced into small cubes)
  • 1 cup cooked quinoa (cooled to room temperature)
  • 1/2 cup dried cranberries (unsweetened if available)
  • 1/2 cup pecans (toasted and roughly chopped)
  • 1/4 cup crumbled goat cheese (or feta)
  • 1/4 cup pumpkin seeds (pepitas, toasted)
  • 1 small shallot (thinly sliced)
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon pure maple syrup
  • 1 teaspoon Dijon mustard
  • 1 small clove garlic (minced or pressed)
  • 1/4 teaspoon salt (plus more to taste)
  • 1/8 teaspoon black pepper (freshly ground)

Instructions

  1. Prepare the quinoa: Rinse 1/3 cup quinoa under cold water. Add to a small saucepan with 2/3 cup water and a pinch of salt. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat, let sit covered for 5 minutes, then fluff with a fork and cool completely.
  2. Toast the nuts and seeds: Place pecans and pumpkin seeds in a dry skillet over medium heat. Cook, stirring frequently, for 3-4 minutes until fragrant and lightly browned. Remove from pan immediately and set aside to cool.
  3. Make the maple vinaigrette: In a small bowl or mason jar, combine olive oil, apple cider vinegar, maple syrup, Dijon mustard, minced garlic, salt, and pepper. Whisk vigorously or shake until emulsified and slightly thickened. Adjust seasoning to taste.
  4. Prep the kale: Wash and dry kale thoroughly. Remove tough stems, stack leaves, roll tightly, and slice into thin ribbons (about 1/4 inch wide). Place in a large mixing bowl.
  5. Massage the kale: Drizzle about 1 teaspoon olive oil and a pinch of salt over the kale. Using your hands, massage the kale for 2-3 minutes until leaves soften and darken. Taste a piece; it should feel silky, not tough.
  6. Chop the apples: Core apples and cut into small, bite-sized cubes (about 1/2 inch). Toss with a squeeze of lemon juice to prevent browning if not serving immediately.
  7. Slice the shallot: Peel and slice into thin rings. For milder flavor, soak slices in cold water for 5 minutes, then drain and pat dry.
  8. Assemble the salad: Add cooled quinoa, chopped apples, dried cranberries, toasted pecans, pumpkin seeds, crumbled goat cheese, and sliced shallot to the bowl with massaged kale. Drizzle about half the dressing over the top and toss until well combined. Let sit for 5-10 minutes before serving.
  9. Serve and enjoy: Taste and add more dressing if needed. Garnish with extra pecans and goat cheese. Serve immediately or refrigerate for up to 2 hours.

Notes

Massage the kale for best texture. Keep dressing separate if making ahead to prevent sogginess. Apples can be tossed with lemon juice to prevent browning. The salad holds up for about 2 hours after dressing. For meal prep, store components separately.

Nutrition

Keywords: fall harvest salad, chopped salad, maple vinaigrette, kale salad, easy salad, fall recipe, healthy salad

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