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Quick Autumn Chopped Salad with Candied Pecans – Easy in 15 Min

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A quick and easy autumn chopped salad with homemade candied pecans, crisp apples, kale, and a tangy maple dressing. Perfect for fall gatherings, potlucks, or a healthy weeknight dinner.

Ingredients

Scale
  • 1 cup raw pecans (about 100g)
  • 2 tablespoons pure maple syrup
  • 1 tablespoon coconut sugar or brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1 pinch flaky salt
  • 1 tablespoon butter or coconut oil
  • 4 cups chopped kale, curly or lacinato (about 200g)
  • 1 large crisp apple, such as Honeycrisp, Fuji, or Granny Smith (about 200g)
  • 1/3 cup dried cranberries or cherries (about 40g)
  • 1/3 cup crumbled feta or goat cheese (about 50g), optional
  • 1/4 cup thinly sliced red onion (about 30g)
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon pure maple syrup
  • 1 teaspoon Dijon mustard
  • Salt and black pepper to taste

Instructions

  1. Make the candied pecans: Heat a small skillet over medium heat. Add 1 tablespoon butter or coconut oil and let it melt. Add 1 cup raw pecans and stir for about 1 minute until fragrant. Add 2 tablespoons maple syrup, 1 tablespoon coconut sugar, 1/2 teaspoon cinnamon, and a pinch of salt. Stir constantly for 2-3 minutes until the pecans are glossy and the syrup has mostly evaporated. Immediately transfer to a parchment-lined plate and spread out to cool completely (about 5 minutes).
  2. Prep the kale: Wash and dry 4 cups of kale. Remove tough stems, stack leaves, roll up, and slice crosswise into thin ribbons. Place in a large bowl, add a tiny pinch of salt, and massage with your hands for about 30 seconds until darker green and tender.
  3. Chop the apple and onion: Core the apple and cut into small cubes (about 1/2 inch). Thinly slice 1/4 cup red onion. If desired, soak onion slices in cold water for 5 minutes to mellow the flavor, then drain and pat dry.
  4. Make the dressing: In a small jar or bowl, combine 3 tablespoons olive oil, 2 tablespoons apple cider vinegar, 1 tablespoon maple syrup, 1 teaspoon Dijon mustard, and a pinch of salt and pepper. Shake or whisk until emulsified. Taste and adjust seasoning.
  5. Assemble the salad: Pour about half the dressing over the massaged kale and toss well. Add the chopped apple, sliced red onion, dried cranberries, and crumbled feta or goat cheese. Toss gently. Add the cooled candied pecans and toss one more time. Add more dressing if needed. Serve immediately or let sit for 10 minutes to meld flavors.

Notes

Massage the kale to make it tender. Make candied pecans ahead and store in an airtight container for up to a week. For meal prep, keep pecans separate until serving to maintain crunch. The salad improves after sitting for 10-15 minutes.

Nutrition

Keywords: autumn salad, chopped salad, candied pecans, kale salad, fall salad, quick salad, healthy salad, maple dressing

Find it online: https://lolaspoon.com/quick-autumn-chopped-salad-with-candied-pecans-easy-in-15-min/