Autumn Kale Salad with Chicken
 
 
A healthy, fall Kale Salad with Chicken made with roasted butternut squash, apples, pecans, and goat cheese with a maple-Dijon vinaigrette.
Author:
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
  1. Preheat the oven to 400F.
  2. 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.
  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 ⅛ 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 1½ tablespoons each.
Recipe by 5* trending recipes with videos at https://food.theffeed.com/2023/10/04/autumn-kale-salad-with-chicken/