Fall Kale Salad with Chicken

Fall Kale Salad with Chicken

from skinnytaste.com
45 min

This high-protein Autumn Kale Salad with Chicken is made with roasted butternut squash, kale, apples, pecans, and goat cheese with a maple-Dijon vinaigrette.

Ingredients

  • 12 ounces diced butternut squash (1/2 inch dice)
  • 3 tablespoons plus 2 teaspoons extra virgin olive oil (divided)
  • 1 teaspoon kosher salt (divided)
  • 1/4 teaspoon freshly ground black pepper (divided)
  • 5 cups shredded kale (I like lacinato kale)
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons maple syrup
  • 1 teaspoon Dijon mustard
  • 1 medium apple (such as Honeycrisp or Pink Lady)
  • 1/3 cup toasted pecans (chopped)
  • 1/4 cup unsweetened craisins or golden raisins
  • 2 cups diced rotisserie chicken breast
  • 2 ounces goat cheese

Directions

  1. 1

    Preheat the oven to 400F.

  2. 2

    Toss the butternut with 1 teaspoon olive oil, 1/2 teaspoon kosher salt, and 1/8 teaspoon black pepper. Spread on a parchment-lined baking sheet and roast for 30 to 40 minutes, or until tender.

  3. 3

    In a large mixing bowl, combine the kale with 1 teaspoon olive oil. Massage the oil into the kale to help tenderize it, about 3 minutes.

  4. 4

    To make the vinaigrette, whisk the vinegar, syrup, and mustard with ½ teaspoon kosher salt and 1/8 teaspoon black pepper. While you whisk, gradually stream in remaining 3 tablespoons olive oil and whisk until incorporated.

  5. 5

    Just before serving, cut the apple into roughly ½-inch dice.

  6. 6

    To assemble the salad, divide the prepped kale among 4 bowls. Top with the roasted butternut, diced apple, pecans, craisins, chicken, and crumbled goat cheese.

  7. 7

    Drizzle vinaigrette over the entire bowl, about 1 1/2 tablespoons each.