Harvest Chopped Salad is a fresh and healthy fall inspired chopped salad, loaded with kale, radicchio, apples and more!
The whole affair is topped with a tangy and creamy shallot vinaigrette, making this salad the perfect addition to your holiday spread!
A few years back I made the rash decision to add a salad to the Thanksgiving table. My parents were not happy, because in our house, things are the way they are & no one can change it. Until I show up to Thanksgiving, big salad in hand. You’ve got to keep your family on their toes, right? When it comes to Thanksgiving, I know the salad is no ones favorite dish (no matter how yummy it is), but that doesn’t mean you can’t make it the best salad possible! This salad is super simple, with minimal ingredients, but the flavors & textures are sure to make your mouth very happy!
A Salad is Only as Good as the Dressing!
This dressing is one of my most-made dressings, because I always have the ingredients on hand & it’s delicious every time. I love to make my salad dressings in a mason jar because I can toss in all the ingredients & shake to combine! Then any left over dressing can be stored in the jar as well.
This Shallot Vinaigrette is so simple but so versatile! It’s fabulous on this Harvest Chopped Salad but can be used on just about any salad! I love using lemon juice as the acid in vinaigrettes because it gives you that bite that is so necessary in dressings, but also has a clean & fresh flavor that can’t be beat. The Dijon mustard gives a wonderfully tangy flavor but is also crucial in making a super creamy dressing. Lastly, the shallots give this dressing a sharp bite, without being too overpowering. Those ingredients, combined with olive oil, salt & pepper, result in a creamy & tangy dressing that you’re going to love!
The ingredients in this Harvest Chopped Salad make it the perfect dish to serve all through Fall & Winter! It is a beautifully colorful salad that hits all the flavor & texture points. The kale, radicchio & Brussels sprouts are a festive & crunchy base that allows this salad to be made in advance. The cranberries are tart & chewy, giving this salad a nice brightness. The toasted walnuts bring a warmth & crunch to the salad, & lastly the apples are the perfect sweet crown to top this festive salad!
What you need to make Harvest Chopped Salad
- olive oil
- lemon juice
- dijon mustard
- salt & pepper
- tuscan kale
- brussels sprouts
FAQs about Harvest Chopped Salad
Because the base of this salad is hearty greens, it can be assembled ahead of time. I recommend waiting to slice the apples until serving time to keep them from turning brown. You could also pre-slice them & lightly toss in lemon juice to help prevent browning. Assemble the dressing, but wait until serving to toss with the salad
Absolutely! You could add a simple grilled chicken breast for some extra protein, or any plant based protein you enjoy.
The dijon mustard is what gives the dressing a thick consistency so I don’t recommend leaving it out. The dijon doesn’t add a strong m mustard flavor, it’s more for the consistency of the dressing.
Harvest Chopped Salad With Shallot Vinaigrette
For the Dressing
- ¼ cup Olive Oil
- ¼ cup Lemon Juice
- 3 tablespoons Shallot minced
- 2 teaspoons Dijon Mustard
- 1 teaspoon Kosher Salt
- ½ teaspoon Black Pepper
For the Salad
- 2 cups Tuscan Kale chopped
- 1 cup Radicchio sliced thin
- 1 cup Brussels Sprouts shredded
- ½ cup Dried Cranberries
- ½ cup Walnuts lightly toasted in a dry pan until warm
- 2 Macintosh Apples sliced thin
- To make the dressing, combine all ingredients in a jar & shake well until thickened.
- Next, combine all salad ingredients in a large bowl and cover with enough dressing to moisten the salad.