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Fall Kale Salad with Chicken

5 from 31 votes

This high-protein Autumn Kale Salad with Chicken is made with roasted butternut squash, kale, apples, pecans, and goat cheese with a maple-Dijon vinaigrette.

Prep Time: 15

Cook Time: 30

Total Time: 45

Yield: 4 servings

Course: Dinner, Lunch, Salad

Cuisine: American

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

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.

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

- WW Points: 9

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