A healthy, fall Kale Salad with Chicken made with roasted butternut squash, apples, pecans, and goat cheese with a maple-Dijon vinaigrette.
Ingredients
- 12 ounces diced butternut squash, 1/2 inch dice
- 3 tablespoons plus 2 teaspoons extra virgin olive oil, divided
- 1 teaspoon kosher salt, divided
- 1/4 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
- 1/3 cup toasted pecans, chopped
- 1/4 cup unsweetened craisins or golden raisins
- 2 cups diced rotisserie chicken breast
- 2 ounces goat cheese
Directions
- 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.
