Autumn Kale Salad with Chicken
Rating
A healthy, fall Kale Salad with Chicken made with roasted butternut squash, apples, pecans, and goat cheese with a maple-Dijon vinaigrette.
Ingredients
- 12 ounces diced butternut squash, ½ inch dice
- 3 tablespoons plus 2 teaspoons extra virgin olive oil, divided
- 1 teaspoon kosher salt, divided
- ¼ 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
- ⅓ cup toasted pecans, chopped
- ¼ cup unsweetened craisins or golden raisins
- 2 cups diced rotisserie chicken breast
- 2 ounces goat cheese
Instructions
- Preheat the oven to 400F.
- Toss the butternut with 1 teaspoon olive oil, ½ teaspoon kosher salt, and ⅛ teaspoon black pepper. Spread on a parchment-lined baking sheet and roast for 30 to 40 minutes, or until tender.
- 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.
- To make the vinaigrette, whisk the vinegar, syrup, and mustard with ½ teaspoon kosher salt and ⅛ teaspoon black pepper. While you whisk, gradually stream in remaining 3 tablespoons olive oil and whisk until incorporated.
- Just before serving, cut the apple into roughly ½-inch dice.
- 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.
- Drizzle vinaigrette over the entire bowl, about 1½ tablespoons each.
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