Minnesota Chopped Salad

Minnesota Chopped Salad

Minnesota Chopped Salad

Salad Ingredients
6 Cups Kale, Chopped into bite sized pieces
2 Cups Honeycrisp Apples, diced
2 Cups Beets (about two large beets), roasted and diced
2 Cups Dried Cherries
2 Cups Blue Cheese, crumbled
2 Cups Wild Rice, cooked
2 Cups Pecan Halves, toasted

Salad Dressing Ingredients
1 Pint Fresh Blueberries
2 Tbsp. Fresh Lemon Juice
¼ Cup Balsamic Vinegar
1 tsp. Salt
½ Shallot, peeled
½ tsp. Sugar
½ Cup Fresh Mint Leaves
1 tsp. Black Pepper
1 Cup Vegetable Oil


Start by making the salad dressing, this way the flavors can come together while you are making the salad. Into the base of a blender or a food processor add all of the ingredients for the salad dressing except the oil. Process until smooth, and then drizzle in the oil until it is combined. Set aside. This dressing will keep in the fridge for a week, just give it a good shake before using.

Prepare all of the salad ingredients as listed in the ingredient list above and add everything into a large mixing bowl. Add half the dressing and toss with your hands (the best tools) or a large tongs. After a good toss, mixing all the ingredients throughout the salad, taste and see if more dressing, salt or black pepper need to be added to the salad.  This salad benefits from being tossed at least a half an hour before serving. This give the kale a chance to tenderize from the acid in the salad dressing.

When you are ready to eat pour the salad into a large serving bowl, or, onto individual plates, top with a few more pecans and blue cheese and serve.

How To Roast Beets

Preheat oven to 400⁰F. Drizzle unpeeled beet with olive oil, salt and pepper and wrap in tin foil.  Place tin foil packages on a baking sheet and bake for about 40-50 minutes, they are ready when a knife is inserted and easily sides into the beet. Remove from oven, cool, peel and dice.

How To Toast Pecans

Preheat oven to 350⁰F. Spread pecan halves on a baking sheet and put in oven for about 8 to 10 minutes. Shaking the pan every few minutes so they don’t burn. Your nose will tell you if they are getting over cooked. When nice and golden remove from oven and pour into a bowl to cool. Don’t leave them on the baking sheet as they will continue to cook and likely burn if the stay on the hot baking sheet.


This salad can be made ahead for the week, tossed with the dressing and all.  You may want to squeeze a little lemon juice over it to perk it up, but otherwise, with the hearty kale as the base it holds up nicely.