Kale Butternut Squash and Chicken Salad

Ingredients

Dressing

• 1/4 cup balsamic vinegar
• 2 tablespoons lemon juice
• 1 1/2 tablespoons maple syrup
• 1 teaspoon Dijon mustard
• 3/4 teaspoon kosher salt
• 1/4 teaspoon garlic powder

Salad

• 1 large red onion, sliced lengthwise 1/4-inch thick
• 1 pound butternut squash, cut into 1-inch cubes
• 1/2 teaspoon dried thyme
• 2 boneless, skinless chicken breasts
• 1 bunch curly kale, de-ribbed and chopped
• 1 large Honeycrisp apple, thinly sliced
• 1/4 cup dried cranberries (or 3 pitted Medjool dates, chopped)
• 1/2 cup roasted pecans (or candied pecans)
• 8 ounces feta, crumbled

Steps

1. Preheat oven to 425 degrees F.
2. Make the dressing: Combine balsamic vinegar, lemon juice, maple syrup, Dijon mustard, salt, garlic powder, and black pepper in a jar and shake until well combined. Set aside.
3. Place sliced onion, cubed butternut squash, and dried thyme on a sheet pan. Add 2 tablespoons dressing and 1 teaspoon salt. Toss to coat and spread evenly. Roast 20 minutes.
4. After 20 minutes, stir vegetables. Add chicken breasts to the sheet pan. Drizzle with a little dressing, season with salt and pepper, and roast 15 to 20 minutes, until chicken reaches 160 degrees F and squash is tender. Set aside to cool.
5. Add the kale to a large serving bowl. Add 1/2 teaspoon salt and squeeze kale with your hands 5 to 10 times until softened.
6. To the kale add the apple, cranberries (or dates), pecans, and crumbled feta.
7. Chop the cooled chicken into bite-sized pieces. Add to salad along with roasted squash and onions.
8. Add desired amount of dressing and toss to combine. Season with salt and pepper to taste. Serve.