Description
You’ll swoon over this healthy, high protein Autumn Kale Salad with chicken, apples, butternut squash, and pecans. It’s flavor party in your mouth with creamy goat cheese and a maple-Dijon vinaigrette.
Yield: 4servings | Serving Size: 1salad
Ingredients
12ouncesdiced butternut squash, 1/2 inch dice
3tablespoons plus 2 teaspoons extra virgin olive oil, divided
1teaspoonkosher salt, divided
1/4teaspoonfreshly ground black pepper, divided
5cupsshredded kale, I like lacinato kale
2tablespoonsapple cider vinegar
2teaspoonsmaple syrup
1teaspoonDijon mustard
1mediumapple, such as Honeycrisp or Pink Lady
1/3cuptoasted pecans, chopped
1/4cupunsweetened craisins or golden raisins
2cupsdiced rotisserie chicken breast
2ouncesgoat 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.
Last Step:
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Nutrition
Serving: 1salad, Calories: 504kcal, Carbohydrates: 38g, Protein: 30g, Fat: 27g, Saturated Fat: 6g, Cholesterol: 70.5mg, Sodium: 514.5mg, Fiber: 8.5g, Sugar: 17.5g
