Description
This Autumn Kale Salad with Chicken combines vibrant flavors of roasted butternut squash, crunchy apples, and creamy goat cheese for a perfect seasonal dish.
Ingredients
Scale
- 12 ounces butternut squash
- Olive oil
- 5 cups shredded kale
- Honeycrisp or Pink Lady apple
- 1/3 cup pecans
- Dried cranberries or golden raisins
- Rotisserie chicken breast
- 2 ounces goat cheese
- Olive oil
- salt
- pepper
- apple cider vinegar
- maple syrup
- Dijon mustard
Instructions
- Preheat your oven to 400°F (200°C).
- Dice the butternut squash into half-inch cubes and drizzle with olive oil.
- Spread the squash on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.
- While the squash is roasting, prepare the vinaigrette by whisking together olive oil, salt, pepper, apple cider vinegar, maple syrup, and Dijon mustard.
- In a large bowl, combine the shredded kale, diced apple, toasted pecans, dried fruit, and roasted butternut squash.
- Add the vinaigrette to the salad and toss to combine.
- Top with diced rotisserie chicken and sprinkle goat cheese over the salad before serving.
Notes
For added flavor, consider marinating the chicken in your favorite herbs before adding it to the salad. You can also customize the salad with other seasonal fruits or nuts.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 465 kcal
- Sugar: 13 g
- Sodium: 560 mg
- Fat: 29 g
- Saturated Fat: 6 g
- Unsaturated Fat: 21 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 5 g
- Protein: 31 g
- Cholesterol: 82 mg
Keywords: Autumn Kale Salad with Chicken, kale salad, butternut squash recipe, healthy salad, fall recipes