Kale Dinner Salad With Roasted Chicken and Butternut Squash

Updated: Nov 10, 2021

This seasonal dinner salad has all the flavors of fall.

Recipe by Sarah McCullen

Photo by Joe Worthem


1 small butternut squash, diced and roasted

1/2 cup olive oil

1 can chickpeas

1 pound kale, washed and de-stemmed

Maple Dijon dressing (recipe below) 3/4 cup crumbled feta 1/2 cup pumpkin seeds or sunflower seeds 2/3 cup dried cranberries

Kosher salt, to taste 1 pound roasted chicken thighs (recipe below) Preheat oven to 375°F. Cube butternut squash, toss with 2 tablespoons of olive oil, and roast on a sheet pan for 45 minutes or until golden, stirring halfway through. Drain a can of chickpeas, and gently roll chickpeas in a dish towel to dry. Toss with 1 tablespoon of olive oil and a dash of salt, and roast in the oven for 45 minutes.

In a large bowl, tear kale into bite-sized pieces. Toss with 1/2 of the Maple Dijon dressing. Add feta, seeds and cranberries, and toss. Add sliced chicken, roasted squash, and roasted chickpeas. Drizzle with remaining dressing, a sprinkle of kosher salt. Top with sliced, roasted chicken thighs (recipe below), and serve.

MAPLE DIJON DRESSING 1/4 cup extra virgin olive oil 1/4 cup Dijon mustard 1/4 cup maple syrup 2 tablespoons balsamic vinegar 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon kosher salt 1/2 teaspoon black pepper 1 tablespoon water

While the squash and chickpeas roast, prepare the Maple Dijon Dressing by whisking all dressing ingredients together in a small bowl, and set aside.


6 boneless, skinless chicken thighs 2 tablespoons butter 1 tablespoon garlic powder 1 tablespoon salt 1 teaspoon onion powder 1 teaspoon paprika 1 teaspoon chili powder 1/2 teaspoon black pepper Preheat oven to 375°F. Heat a medium skillet over medium heat. Toss chicken in spices. Melt butter in hot skillet, and sear chicken until caramelized on both sides. Move chicken to preheated oven, and bake for 15-20 minutes, then let cool for 15 minutes before slicing and placing atop salad.

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