Ingredients
Method
Make the maple vinaigrette
- In a large bowl, whisk olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper until smooth and glossy; the mixture should look evenly combined.
- Add the finely chopped kale and massage with 1 tablespoon of the dressing for 1 minute, until the kale looks slightly darker and more tender.
Chop and assemble
- Add the shredded Brussels sprouts, diced apple, diced pear, dried cranberries, chopped candied pecans, crumbled feta, and roasted pepitas; distribute the colors evenly across the bowl.
- Pour the remaining dressing over the salad and toss well until everything is lightly coated and the feta and nuts are evenly scattered.
- Serve right away for the crispest texture or chill up to 2 hours; the salad will hold its shape while the flavors meld.
Notes
Pro tip: massage the kale until it turns darker and slightly glossy—this makes it less bitter and more tender without cooking. Store covered in the fridge up to 2 days; for best crunch, keep dressing-to-salad ratio balanced (serve more quickly after tossing). Freezing is not recommended since kale and fruit texture will soften. If you want it dairy-light, swap feta for a crumbled vegan feta-style cheese or toasted pumpkin-seed “cheese” (taste and salt level will change).