Fall Kale Salad with Chicken
A vibrant and hearty salad combining roasted butternut squash, fresh kale, crisp apple, and tender chicken, all tossed in a tangy vinaigrette.
Ingredients
Vegetables
- 12 ounces diced butternut squash (1/2 inch dice)
- 5 cups shredded kale (Lacinato kale preferred)
- 1 medium apple (Honeycrisp or Pink Lady)
Dressing & Nuts
- 3 tablespoons extra virgin olive oil (divided)
- 2 teaspoons extra virgin olive oil (for roasting)
- 1 teaspoon kosher salt (divided)
- 1/4 teaspoon black pepper (divided)
- 2 tablespoons apple cider vinegar
- 2 teaspoons maple syrup
- 1 teaspoon Dijon mustard
- 1 medium apple (diced)
- 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 oven to 400°F (200°C). Toss butternut squash with 1 teaspoon olive oil, 1/2 teaspoon salt, and black pepper. Roast for 30-40 minutes.
- Massage 1 teaspoon olive oil into kale for 3 minutes. Prepare vinaigrette by whisking vinegar, syrup, mustard, salt, and pepper; stream in remaining olive oil.
- Dice apple just before serving. Divide kale among bowls, top with roasted squash, apple, pecans, craisins, chicken, and goat cheese. Drizzle with vinaigrette.
Notes
Feel free to customize with your favorite nuts or cheese.