Skinnytaste · by Gina Homolka★ 5.0 (31)
Fall Kale Salad with Chicken
NUTRITION · PER SERVING45M COOK
CAL 21%·PRO 50%
CARBS 28G27% OF CAL
5G FIBER2G ADDED14G INTRINSIC7G OTHER16G TOTAL SUGAR
FAT 24G53% OF CAL
4G SAT20G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty autumn salad of roasted butternut squash, kale, apples, and pecans tossed with roasted chicken and goat cheese in a maple-Dijon vinaigrette. Colorful, satisfying, and balanced.
mainamericansaladchicken🍪 sheet pan🔥 ovengluten free
View the full recipe on Skinnytaste →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 12 ounces diced butternut squash (1/2 inch dice)
- 3 tablespoons plus 2 teaspoons extra virgin olive oil (divided)
- 1 teaspoon kosher salt (divided)
- 1/4 teaspoon freshly ground black pepper (divided)
- 5 cups shredded kale (I like lacinato kale)
- 2 tablespoons apple cider vinegar
- 2 teaspoons maple syrup
- 1 teaspoon Dijon mustard
- 1 medium apple (such as Honeycrisp or Pink Lady)
- 1/3 cup toasted pecans (chopped)
- 1/4 cup unsweetened craisins or golden raisins
- 2 cups diced rotisserie chicken breast
- 2 ounces goat cheese
At a glance
PER SERVING · TIME 45M
CAL 21%·PRO 50%
CARBS 28G27% OF CAL
5G FIBER2G ADDED14G INTRINSIC7G OTHER16G TOTAL SUGAR
FAT 24G53% OF CAL
4G SAT20G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 767mg
- Total sugar
- 16g
- Added sugar
- 2g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 687mg
- Calcium
- 127mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 767MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.