Fall Kale Salad with Chicken
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 ouncesdiced butternut squash (1/2 inch dice)
- 3 tablespoonsplus 2 teaspoons extra virgin olive oil (divided)
- 1 teaspoonkosher salt (divided)
- ¼ teaspoonfreshly ground black pepper (divided)
- 5 cupsshredded kale (i like lacinato kale)
- 2 tablespoonsapple cider vinegar
- 2 teaspoonsmaple syrup
- 1 teaspoondijon mustard
- 1 mediumapple (such as honeycrisp or pink lady)
- ⅓ cuptoasted pecans (chopped)
- ¼ cupunsweetened craisins or golden raisins
- 2 cupsdiced rotisserie chicken breast
- 2 ouncesgoat 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.