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5 from 4 votes

Roasted Butternut Squash and Kale Salad

Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Servings: 4 servings
Calories: 471kcal

Ingredients

  • 1 lb raw chicken breast
  • 8 cups kale, stems trimmed and chopped (537 grams)
  • 2 cups butternut squash, cubed (325 grams)
  • 1/2 cup 50% less sugar dried cranberries (80 grams)
  • 1/3 cup crumbled goat cheese (37 grams)
  • 1/3 cup Fresh Gourmet Honey Roasted Pecan Pieces (37 grams)
  • 1 tsp Flavor God Garlic Lover's Seasoning
  • 1 tbsp olive oil, divided
  • Salt and pepper to taste

Honey Mustard Dressing

  • 2 1/2 tbsp olive oil
  • 2 tbsp Dijon mustard
  • 2 tbsp honey
  • 1 tbsp apple cider vinegar
  • 1 tsp garlic powder

Instructions

  • Pre-heat oven to 400 degrees.  Add butternut squash to a foil-lined baking sheet, then drizzle with 1 tsp olive oil and 1/2 tsp Flavor God Seasoning. Toss until evenly coated, then bake for 20 minutes.
  • Whisk together all vinaigrette ingredients and set aside.
  • Gently massage kale with 1 tsp olive oil.  Set aside.
  • Season chicken with salt, pepper, and Flavor God seasoning on both sides.
  • Heat a large skillet over medium high heat. Add remaining 1 tsp olive oil.  Add chicken and sear for 3-5 minutes per side or until cooked through.
  • Divide all ingredients except pecans evenly into 4 serving bowls and toss until evenly coated with dressing. Top with honey roasted pecans before serving.

Notes

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Nutrition

Calories: 471kcal | Carbohydrates: 43g | Protein: 33g | Fat: 21g | Cholesterol: 74mg | Sodium: 383mg | Potassium: 678mg | Fiber: 10g | Sugar: 21g