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
• A few grinds of black pepper

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
• Kosher salt and black pepper
• 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 15-20 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 5–10 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.