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.

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Prep Time 15

Cook Time 30

Total Time 45

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

Massage the kale until tender.
Add roasted butternut squash, sliced apples, and sliced chicken to the kale.
Layer on toasted nuts, cheese, dried cranberries, and sliced red onion.
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.