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+ servings
5 from 3 votes
Roasted Butternut Squash and Kale Salad
Prep Time
30 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 4 servings
Calories per serving: 471 kcal
  • 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
  1. 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.

  2. Whisk together all vinaigrette ingredients and set aside.

  3. Gently massage kale with 1 tsp olive oil.  Set aside.

  4. Season chicken with salt, pepper, and Flavor God seasoning on both sides.

  5. 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.

  6. Divide all ingredients except pecans evenly into 4 serving bowls and toss until evenly coated with dressing. Top with honey roasted pecans before serving.

Recipe Notes

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Nutrition Facts
Roasted Butternut Squash and Kale Salad
Amount Per Serving
Calories 471 Calories from Fat 189
% Daily Value*
Fat 21g32%
Cholesterol 74mg25%
Sodium 383mg17%
Potassium 678mg19%
Carbohydrates 43g14%
Fiber 10g42%
Sugar 21g23%
Protein 33g66%
* Percent Daily Values are based on a 2000 calorie diet.