Fall Kale Salad with Chicken
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
Preheat the oven to 400F.
- 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
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
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
Just before serving, cut the apple into roughly ½-inch dice.
- 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
Drizzle vinaigrette over the entire bowl, about 1 1/2 tablespoons each.
Fall Kale Salad with Chicken
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About this Recipe
Looking for a hearty, flavor-packed meal that celebrates the best of autumn? This Fall Kale Salad with Chicken is your answer, bringing together robust seasonal ingredients in one satisfying dish that feels both comforting and fresh.
What makes this salad truly special is the thoughtful balance of textures and tastes: the earthy sweetness of roasted butternut squash, crisp apple, crunchy toasted pecans, and creamy goat cheese all come together. These elements are beautifully complemented by a bright, tangy maple-Dijon vinaigrette that ties every component into a harmonious bite.
Prepare for a symphony of fall flavors in every forkful. You'll experience the tender sweetness of roasted butternut squash, the refreshing crunch of a fresh apple, and the vibrant earthiness of shredded kale, all perfectly paired with succulent diced rotisserie chicken breast. The maple-Dijon vinaigrette adds a zesty, sweet-tangy finish that invigorates the palate, while toasted pecans offer a delightful nutty texture. A scattering of goat cheese provides a creamy, tangy counterpoint, creating a salad that's anything but ordinary.
This versatile salad welcomes small adjustments. While rotisserie chicken breast makes for a quick preparation, you can also use your favorite cooked chicken. If you don't have Honeycrisp, a Pink Lady apple works wonderfully, as specified in the ingredients. You can also vary the dried fruit by using either unsweetened craisins or golden raisins for a subtle difference in sweetness and chewiness.
This substantial Fall Kale Salad with Chicken makes an ideal high-protein lunch or a lighter, yet satisfying dinner. It's perfect for meal prepping at the start of the week or for a casual gathering with friends, offering a fresh yet hearty option that truly highlights autumn's bounty.