Fall Kale Salad with Chicken

Step 1

Preheat the oven to 400F.

Step 2

Toss the butternut with 1 teaspoon olive oil, 1/2 teaspoon kosher salt, and 1/8 teaspoon black pepper. Spread on a parchment-lined baking sheet and roast for 30 to 40 minutes, or until tender.

Step 3

In a large mixing bowl, combine the kale with 1 teaspoon olive oil. Massage the oil into the kale to help tenderize it, about 3 minutes.

Step 4

To make the vinaigrette, whisk the vinegar, syrup, and mustard with ½ teaspoon kosher salt and 1/8 teaspoon black pepper. While you whisk, gradually stream in remaining 3 tablespoons olive oil and whisk until incorporated.

Step 5

Just before serving, cut the apple into roughly ½-inch dice.

Step 6

To assemble the salad, divide the prepped kale among 4 bowls. Top with the roasted butternut, diced apple, pecans, craisins, chicken, and crumbled goat cheese.

Step 7

Drizzle vinaigrette over the entire bowl, about 1 1/2 tablespoons each.