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Best Autumn Chopped Salad with Candied Pecans

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A vibrant, crunchy autumn salad with roasted sweet potatoes, candied pecans, fresh apples, and a tangy apple cider vinaigrette. Perfect for holiday gatherings and potlucks.

Ingredients

Scale
  • 1 cup pecan halves
  • 2 tablespoons unsalted butter
  • 2 tablespoons brown sugar, packed
  • 1/2 teaspoon ground cinnamon
  • Pinch of salt
  • 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes (about 3 cups)
  • 1 tablespoon olive oil
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 medium head of green cabbage, finely chopped (about 5 cups)
  • 2 cups kale, stems removed and finely chopped
  • 1 large Honeycrisp apple, diced into small cubes
  • 1/2 cup dried cranberries
  • 1/2 cup crumbled feta cheese
  • 1/2 cup pomegranate arils (optional)
  • 1/3 cup apple cider vinegar
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons maple syrup
  • 1 tablespoon Dijon mustard
  • 1 small shallot, finely minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Toss diced sweet potatoes with olive oil, smoked paprika, salt, and pepper. Spread in a single layer and roast for 20-25 minutes, flipping halfway, until tender and slightly crispy. Let cool completely.
  2. In a medium skillet over medium heat, melt butter. Add brown sugar, cinnamon, and a pinch of salt. Stir until bubbly, about 2 minutes. Add pecan halves and stir to coat. Cook for 3-4 minutes, stirring constantly, until fragrant and glossy. Spread on parchment paper to cool. Break apart once cool.
  3. Finely chop green cabbage and kale. Massage kale with hands for 30 seconds. Combine both in a large bowl.
  4. In a small jar, combine apple cider vinegar, olive oil, maple syrup, Dijon mustard, minced shallot, salt, and pepper. Shake vigorously until emulsified. Adjust seasoning to taste.
  5. Just before serving, add cooled sweet potatoes, diced apple, dried cranberries, and crumbled feta to the bowl with greens. Pour about two-thirds of the dressing over the top and toss gently until evenly coated. Add more dressing if needed.
  6. Sprinkle candied pecans and pomegranate arils on top. Do not toss after adding pecans. Serve immediately.

Notes

Prep sweet potatoes, candied pecans, and dressing up to 2 days ahead. Keep dressing and pecans separate until serving to maintain crunch. Massage kale for best texture. For vegan version, use vegan feta or omit, and use coconut oil instead of butter for pecans.

Nutrition

Keywords: autumn salad, chopped salad, candied pecans, sweet potato salad, fall salad, holiday salad, Thanksgiving salad

Find it online: https://willarecipes.com/best-autumn-chopped-salad-with-candied-pecans/