Description

This salad is more than just greens—it’s a celebration. Massaged kale meets caramelized squash, sweet apples, juicy chicken, and tangy goat cheese, all kissed with a maple-Dijon vinaigrette. It’s quick, hearty, and secretly the dish everyone will ask for seconds of. Cozy enough for dinner, gorgeous enough for the Friendsgiving spotlight.

Ingredients

Scale

12 oz butternut squash, diced
5 cups shredded lacinato kale
2 cups rotisserie chicken, diced
1 apple (Honeycrisp), chopped
⅓ cup toasted pecans, chopped
¼ cup unsweetened craisins or raisins
2 oz goat cheese, crumbled

For Roasting:

2 tsp olive oil
½ tsp kosher salt
⅛ tsp pepper

For Dressing:

3 tbsp olive oil
2 tbsp apple cider vinegar
2 tsp maple syrup
1 tsp Dijon mustard
¼ tsp pepper

Instructions

Roast Squash: Preheat oven to 400°F (200°C). Toss squash with oil, salt, pepper. Roast 25–30 mins until golden.
Massage Kale: In a large bowl, add kale, 1 tsp oil, ¼ tsp salt. Massage 1–2 mins until tender and darkened.
Make Dressing: Whisk oil, vinegar, syrup, Dijon, pepper until smooth.
Assemble Salad: Add roasted squash, apples, chicken, pecans, craisins to kale. Drizzle with ¾ of the dressing. Toss gently.
Top It Off: Sprinkle goat cheese. Add more dressing if desired. Serve warm or slightly chilled.

Notes

Massage the kale like it owes you money—it’s the key to transforming bitter leaves into velvet.

Prep Time: 20 mins
Cook Time: 30 mins

Nutrition

Calories: 390 kcal per serving
Sugar: 10g
Fat: 24g
Saturated Fat: 5g
Carbohydrates: 22g
Fiber: 4g
Protein: 24g