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