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Crispy Autumn Chopped Salad with Candied Pecans

crispy autumn chopped salad with candied pecans - featured image
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A quick and easy autumn salad featuring warm roasted brussels sprouts and butternut squash, crisp apples, dried cranberries, and sweet candied pecans, all tossed with a tangy maple-Dijon dressing. Perfect for fall gatherings or a satisfying weeknight dinner.

Ingredients

Scale
  • 3 cups Brussels sprouts, trimmed and halved
  • 2 cups butternut squash, peeled and cubed into ½-inch pieces
  • 4 cups kale, stems removed and chopped
  • 1 medium apple, diced (Honeycrisp, Fuji, or Granny Smith)
  • ½ cup dried cranberries
  • ½ cup pomegranate arils (optional)
  • 1 cup pecan halves (raw)
  • 2 tablespoons maple syrup
  • 1 tablespoon coconut sugar (or brown sugar)
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • 1 tablespoon butter or coconut oil
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon maple syrup
  • 1 small shallot, minced (or ¼ red onion)
  • ⅓ cup olive oil
  • Salt and pepper to taste
  • 2 tablespoons olive oil (for roasting vegetables)

Instructions

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Trim Brussels sprouts and cut in half (quarter if large). Peel and cube butternut squash into ½-inch pieces. Toss both with 2 tablespoons olive oil, salt, and pepper. Spread in a single layer on the baking sheet.
  3. Roast for 20-25 minutes, stirring after 15 minutes, until Brussels sprouts are deeply browned and squash is tender.
  4. While vegetables roast, make candied pecans: In a small skillet over medium heat, melt butter or coconut oil. Add pecans, 2 tablespoons maple syrup, coconut sugar, cinnamon, and ¼ teaspoon salt. Stir constantly for 3-4 minutes until bubbly and coated. Spread on parchment paper to cool.
  5. Make dressing: In a small bowl, whisk together apple cider vinegar, Dijon mustard, 1 tablespoon maple syrup, and minced shallot. Slowly drizzle in olive oil while whisking until emulsified. Season with salt and pepper.
  6. Place chopped kale in a large bowl. Add half the dressing and massage with hands for about 2 minutes until kale turns deeper green and tender.
  7. Add warm roasted vegetables to the kale. Toss gently. Add diced apple, dried cranberries, and pomegranate arils. Drizzle with remaining dressing and toss again.
  8. Top with candied pecans. Serve immediately while vegetables are warm.

Notes

For best results, serve immediately while vegetables are warm and pecans are crunchy. To prep ahead, roast vegetables and candy pecans up to a day in advance; store separately. Dressing can be made up to a week ahead. Do not assemble salad until ready to serve to prevent sogginess. For a nut-free version, substitute pecans with pumpkin seeds.

Nutrition

Keywords: autumn salad, chopped salad, candied pecans, brussels sprouts, butternut squash, kale, fall recipe, Thanksgiving side

Find it online: https://ovenmila.com/crispy-autumn-chopped-salad-with-candied-pecans-45-characters/