Fall Kale Salad with Chicken
This high-protein Autumn Kale Salad with Chicken is created with roasted butternut squash, kale, apples, walnuts, and goat cheese in a maple-Dijon vinaigrette.
Yield: 4
Materials
- 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
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- 1 teaspoon olive oil, 1/2 teaspoon kosher salt, and 1/8 teaspoon black pepper, toss with butternut. Roast for 30 to 40 minutes, or until tender, on a baking sheet lined with parchment paper.
- Combine the kale and 1 teaspoon olive oil in a large mixing basin. Massage the oil into the kale for about 3 minutes to help tenderize it.
- Whisk together the vinegar, syrup, and mustard with 12 teaspoon kosher salt and 1/8 teaspoon black pepper to produce the vinaigrette. While whisking, slowly drizzle in the remaining 3 tablespoons olive oil and whisk until combined.
- Cut the apple into 12-inch chunks just before serving.
- To make the salad, split the kale into four bowls. Serve topped with roasted butternut squash, chopped apple, pecans, craisins, chicken, and crumbled goat cheese.
- Drizzle 1 1/2 teaspoons vinaigrette over the whole bowl.