Satisfying Autumn Kale Salad with Chicken for Chilly Days

Autumn Kale Salad with Chicken isn’t just a bunch of leaves on a plate—especially when the weather gets all frosty and you want something hearty, healthy, but not depressing. You know those evenings when summer meals feel too cold, but you’re just not in the mood for another heavy pot of stew? Been there. That’s exactly why this recipe exists. It’s got all the crunch, rich flavors, and coziness I crave this time of year without making me feel like I need a nap after dinner.

Ingredients for Autumn Kale Salad

So here’s the honest scoop—great salads start with simple, solid stuff. Don’t get lost in the fancy aisle at the grocery store! I learned (the overpriced way) that a few autumn classics cover all the bases. You’ll want:

• Fresh curly kale (or lacinato, if you swing that way)
• Cooked chicken breast or thighs, sliced (rotisserie’s a game-changer sometimes)
• Apple slices (crisp, tart ones)
• Roasted butternut squash cubes
• Crumbled goat cheese or sharp feta
• Toasted pecans or walnuts
• Dried cranberries (not the overly sweet ones, trust me)
• Red onion, sliced thin
• Maple-Dijon vinaigrette (trust me, the dressing ties it all together)

The best part? These are swap-friendly. If you’re missing one, that’s cool—don’t panic. Just roll with what you’ve got.

How to Make Autumn Kale Salad with Chicken

Here’s the part where many folks over-complicate things—or maybe that’s just me before coffee. First, massage the kale. Yep, you heard that right. Get in there and literally rub it down (makes such a difference, or it’ll stay like eating a dried wreath). Toss in your roasted squash, sliced apples, and the cooked chicken. Layer on your nuts, cheese, cranberries, and onions—honestly, just dump ’em in. Pour the vinaigrette all over and toss. It’s not rocket science, but it does feel kind of magical how quick it comes together.

Ever had one of those moments where you think, “Wait, am I basically a five-star restaurant chef now?” Because same.

“Never thought kale could taste this good during fall. The combo with chicken and apples was next level. Even my picky husband ate seconds.” — Annie M., real-life salad skeptic

Tips for Choosing the Best Kale

You don’t want limp, sad salad greens, right? So pay a tiny bit of attention here. Kale for this recipe should be deep green, crisp, and fresh. Skip the wilted bagged stuff if you can. When in doubt, go for curly kale—it holds the dressing better and gives more crunch. (Lacinato, aka dinosaur kale, is milder, FYI) Oh, and smaller leaves are usually less tough, so I pick those if available.

Quick tip: Wash and dry really well. Excess water messes with the dressing, and no one wants soggy salad. Even if it sounds nitpicky, it’ll make a world of difference in taste and texture.

Variations of Autumn Kale Salad

Oh wow, the things you can swap or add to Autumn Kale Salad with Chicken are endless. Sometimes I get bored of chicken, so I’ll swap in leftover turkey or even crispy tofu. Hate goat cheese? No biggie—shaved parmesan or little mozzarella balls are both wins. Want it vegan? Ditch the chicken and cheese entirely, pile on roasted chickpeas.

Not a fan of pecans? Try sunflower seeds or pumpkin seeds for extra crunch. You can even trade the apple for ripe pear if you’ve got one about to go soft. Seriously, once you nail the basic template, you can riff on this a hundred ways. That’s what keeps it fun.

Storage Tips for Kale Salad

Autumn Kale Salad with Chicken isn’t the kind you have to eat all at once. (Thank goodness, because making lunch for tomorrow is about the last thing I want to do after work.) Thanks to kale being sturdy, it actually keeps in the fridge for about two to three days without turning to mush.

If you know you’ll have leftovers, just hold off on adding the nuts and dressing—they stay crispier and tastier when added fresh. I keep mine in an airtight container, and it somehow tastes even better the next day. Weird, I know, but true.

Serving Suggestions

• Try this Autumn Kale Salad with Chicken warm or cold—both ways work, depending on the mood.
• Serve as a full meal or next to soup for that “I put in extra effort” feeling.
• It makes a killer packed lunch. (Everyone in the office will act jealous, I’m just saying.)

Common Questions

How do you keep kale from tasting bitter in salad?
Give it a good massage! A drizzle of oil and five minutes with your hands makes it sweeter and more tender (no skipping).

What’s the best way to cook the chicken for this salad?
Roast, grill, or even shred grocery rotisserie chicken. If you’re in a hurry, leftover cooked chicken is totally fine.

Can you make Autumn Kale Salad with Chicken dairy free?
Absolutely. Just leave out the cheese or use a plant-based one.

Is butternut squash a must?
Nope. Sweet potatoes, roasted carrots, or even pumpkin work. Go with what you like or already have handy.

Should you dress the salad in advance?
A little while before serving is fine. Just don’t let it soak overnight (everything except kale gets sad and soggy if you do).

Give This Autumn Salad a Try

Alright, that about covers everything you need for a real-deal Autumn Kale Salad with Chicken. Remember, it’s all about tossing together solid seasonal stuff and not stressing every single detail. Once you get the hang of it, you’ll be riffing like a pro—maybe even better than these classic Autumn Kale Salad with Chicken | High Protein Main Dish Salad … recipes or mixing things up like in this Fall Harvest Salad – Erin Lives Whole. Try it out, tweak it, and don’t forget to brag to your friends that you’re eating fall on a plate (without breaking a sweat).

Autumn Kale Salad with Chicken

A hearty and healthy salad that combines fresh kale, roasted butternut squash, chicken, and a delicious maple-Dijon vinaigrette — perfect for fall.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Main Course, Salad

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

Salad Ingredients

• 8 cups Fresh curly kale, chopped Alternatively, use lacinato kale.
• 2 cups Cooked chicken breast or thighs, sliced Rotisserie chicken is a convenient option.
• 2 medium Apple, sliced Use crisp, tart varieties.
• 2 cups Roasted butternut squash, cubed Can substitute with sweet potatoes or roasted carrots.
• 1 cup Crumbled goat cheese or sharp feta For a dairy-free option, omit the cheese.
• 0.5 cup Toasted pecans or walnuts Substitute with sunflower seeds or pumpkin seeds if preferred.
• 0.5 cup Dried cranberries Choose unsweetened varieties.
• 0.25 medium Red onion, sliced thin

Dressing

• 0.5 cup Maple-Dijon vinaigrette This dressing ties the salad together.

Method

 

Preparation

1. Massage the kale until tender.
2. Add roasted butternut squash, sliced apples, and sliced chicken to the kale.
3. Layer on toasted nuts, cheese, dried cranberries, and sliced red onion.
4. Pour the vinaigrette over the salad and toss everything together.

Notes

Kale is durable and retains its texture for days in the fridge. For best flavor and texture, store the salad without nuts and dressing if you plan on saving leftovers. Add them fresh before serving.