Fall Kale Salad with Chicken
Indulge in this protein-packed Fall Kale Salad featuring tender chicken, complemented by roasted butternut squash, vibrant kale, crisp apples, crunchy pecans, and creamy goat cheese, all drizzled with a delightful maple-Dijon dressing.
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Ingredients
- 12 ounces diced butternut squash
- 5 cups shredded kale
- 2 tablespoons apple cider vinegar
- 2 teaspoons maple syrup
- 1 teaspoon Dijon mustard
- 1 medium apple
- 1/3 cup toasted pecans
- 1/4 cup unsweetened craisins or golden raisins
- 2 cups diced rotisserie chicken breast
- 2 ounces goat cheese
- 3 tablespoons plus 2 teaspoons extra virgin olive oil
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon kosher salt
Instructions
- 1
Begin by setting your oven temperature to 400°F.
- 2
In a mixing bowl, coat the butternut squash with 1 teaspoon of olive oil, 1/2 teaspoon of kosher salt, and 1/8 teaspoon of black pepper. Arrange the seasoned squash on a baking sheet lined with parchment paper and roast for 30 to 40 minutes, or until it becomes tender.
- 3
In a spacious mixing bowl, add the kale and drizzle with 1 teaspoon of olive oil. Gently massage the oil into the kale leaves for about 3 minutes to help soften them.
- 4
For the vinaigrette, combine the vinegar, syrup, and mustard in a bowl, adding ½ teaspoon of kosher salt and 1/8 teaspoon of black pepper. While whisking, slowly pour in the remaining 3 tablespoons of olive oil, continuing to whisk until the mixture is well blended.
- 5
Just prior to serving, chop the apple into pieces that are roughly ½-inch in size.
- 6
To put the salad together, distribute the prepared kale evenly among 4 bowls. Layer on top the roasted butternut squash, diced apple, pecans, craisins, chicken, and crumbled goat cheese.
- 7
Finish by drizzling approximately 1 1/2 tablespoons of the vinaigrette over each bowl.