Fall Kale Salad with Chicken
User Reviews
5
Fall Kale Salad with Chicken
Description
This salad starts with butternut squash diced and roasted until tender and caramelized. The kale is shredded and massaged with olive oil to soften its tough texture. The dressing blends apple cider vinegar, maple syrup, Dijon mustard, and olive oil for a sweet and tangy flavor that complements the fall produce.
Once assembled, the salad layers the tender roasted squash, fresh apples, crunchy pecans, sweet craisins, and diced rotisserie chicken over the kale. The goat cheese, sprinkled on top, provides a contrasting creamy and slightly tangy finish. This combination results in multiple textures from crunchy to soft and flavors from sweet to savory.
It’s a complete meal suitable for lunch or dinner, offering protein and vegetables combined with seasonal ingredients. The vinaigrette can be adjusted to taste, and leftovers may be stored briefly, though best eaten fresh to maintain the kale texture.
Ingredients
- 12 ounces butternut squash 1/2 inch dice, diced
- 3 tablespoons plus 2 teaspoons extra virgin olive oil (divided)
- 1 teaspoon kosher salt (divided)
- 1/4 teaspoon black pepper divided, freshly ground
- 5 cups kale I like lacinato kale, shredded
- 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 pecans chopped, toasted
- 1/4 cup craisins unsweetened, or golden raisins
- 2 cups chicken breast rotisserie, diced
- 2 ounces goat cheese
Instructions
- Preheat the oven to 400F.
- Toss the butternut with 1 teaspoon olive oil, 1/2 teaspoon kosher salt, and 1/8 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 1/8 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 1 1/2 tablespoons each.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 504 kcal
% Daily Value*
| Serving | 1salad | |
| Calories | 504kcal | 25% |
| Carbohydrates | 38g | 13% |
| Protein | 30g | 60% |
| Fat | 27g | 42% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 70.5mg | 24% |
| Sodium | 514.5mg | 21% |
| Fiber | 8.5g | 34% |
| Sugar | 17.5g | 35% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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