A healthy, fall Kale Salad with Chicken made with roasted butternut squash, apples, pecans, and goat cheese with a maple-Dijon vinaigrette.
Author: The Chef
Recipe type: Main
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.
Recipe by 5* trending recipes with videos at https://food.theffeed.com/2023/10/04/autumn-kale-salad-with-chicken/