Welcome the flavors of fall with this Grilled Chicken and Kale Fall Salad, a wholesome and hearty dish that celebrates the season’s best produce.
Tossed with roasted butternut squash, dried cranberries or craisins, and crunchy pecans, this salad offers a perfect balance of textures and tastes. The natural sweetness of the squash and cranberries complements the savory chicken, while a tangy vinaigrette ties everything together with a burst of fresh flavor.
This Grilled Chicken and Kale Fall Salad is more than just a side—it’s a satisfying, protein-packed meal perfect for cool autumn days. Whether you’re enjoying it for lunch or serving it as a light dinner, this salad is a delicious way to enjoy seasonal ingredients while keeping things fresh and healthy!
Chicken and Kale Fall Salad
Ingredients
- 12 oz Butternut Squash, diced
- 3 tbsp Extra Virgin Olive Oil (plus 2 tsp)
- 1 tsp Kosher Salt, divided
- ½ tsp Ground Pepper, divided
- 5 cups Kale, shredded
- 2 tbsp Apple Cider Vinegar
- 2 tsp Dijon Mustard
- 1 Apple (medium), Pink Lady or Honeycrisp
- ⅓ cup Pecans, toasted and chopped
- ¼ cup Craisins, unsweetened
- 2 cups Rotisserie Chicken Breast, diced
- 2 oz Goat Cheese
Instructions
- Preheat oven to 400*F.
- Toss diced butternut squash with 1 tsp oil, ½ tsp salt, and 1/8 tsp pepper. Spread on a lined baking sheet and roast for 30-40 minutes or until tender.
- In a large mixing bowl, combine kale with 1 tsp olive oil. Massage oil into kale for about 3 minutes (this will help tenderize the kale).
- In a small bowl, whisk vinegar, syrup, mustard, ½ tsp salt, and 1/8 tsp pepper. Once incorporated, gradually whisk in 3 tbsp olive oil until well combined.
- When close to serving, dice the apple into ½ inch pieces.
- Assemble salad by dividing kale between 4 bowls and topping with squash, apple, pecans, craisins, chicken, and goat cheese evenly between the four bowls.
- Drizzle vinaigrette over bowls evenly. Serve right away.
