Delicious Fall Harvest Kale Salad with Butternut Squash
You'll fall in love with this hearty salad full of seasonal ingredients like Honeycrisp apples, juicy chicken, salty Unexpected Cheddar and sautéed squash ribbons!
Ingredients
- 2 boneless, skinless chicken breasts
- 2 tbs. all purpose grilling seasoning
- 4 cups chopped curly kale leaves removed from ribs
- 1 honeycrisp apple diced
- 6 dates pitted and halved
- ½ red onion sliced thinly
- 2 cups butternut squash ribbons or noodles
- ⅓ cup shredded Unexpected Cheddar from Trader Joe's can use white sharp cheddar instead; omit for Whole30 diet
- ¼ cup roasted pumpkin seeds I used maple flavored
- olive oil for sautéing sub avocado oil for Whole30
dijon dressing
- 3 tbsp. dijon mustard
- 2 cloves garlic minced
- 1 tsp. salt
- ½ tsp. pepper ½
- ½ cup good olive oil sub avocado oil for Whole30
Instructions
- Season chicken breasts on both sides with grilling seasoning, pressing it into each breast.
- In a nonstick skillet, warm 2 tbs. olive oil over medium heat. When warm, add seasoned chicken breasts "pretty side" down first. Cook for 4-5 minutes or until golden, then flip over and cook another 4-5 minutes. Turn heat down to low and add ¼ cup water to the pan to create steam. Cover and let cook for 2-3 minutes. Remove from heat.
- Whisk together all ingredients for the dijon dressing. Place kale into salad bowl, then drizzle on dressing. Massage with hands or kitchen tongs to soften leaves.
- Dice all ingredients for salad, arranging on top of lettuce as you go.
- In the same pan you cooked chicken, warm another 1 tbs. olive oil. When warm, add butternut squash ribbons and season with salt and pepper. Cook until soft, about 2-3 minutes. Place onto salad.
- Slice the chicken breasts and arrange on top of salad. Top with pumpkin seeds and cheddar cheese.
- Toss everything together and serve!
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