Harvest Chopped Kale Salad

5 from 1 vote

I love this Harvest Chopped Kale Salad for lunches. It's loaded up with roasted butternut squash, grilled chicken, apples, almonds and more!

Prep Time5

Course: Salad

Cuisine: Healthy

Keyword: apples, balsamic vinegar, butternut squash, grilled chicken, kale, lunch, salad, salads

Servings:

Calories: 415kcal

Ingredients

2 cups kale chopped small (100 g)
1 Tbsp balsamic vinegar I used a specialty cranberry pear from Baker and Olive
Pinch of coarse salt
⅓ cup roasted butternut squash 50 g
¾ cup chopped grilled chicken 100 g
¼ of an apple chopped small (50 g)
2 Tbsp red onion diced (20 g)
1 Tbsp dried cranberries golden raisins, or dried cherries (10 g)
1 Tbsp toasted Marcona almonds chopped (or other favorite nut) (10 g)
2 Tbsp crumbled goat cheese 14 g

Instructions

Pick any tough stems out of your kale and chop very small by bundling the kale together on a large cutting board and using a large knife! Pile the kale on top of itself to run your knife through it a few times from different directions. If I’m doing a huge salad for a group, I like to use the slicing attachment in my food processor.
Add your kale to a large bowl and drizzle with vinegar and sprinkle with a pinch of salt. Toss well and using your hands, give it a squeeze or two. Set aside.
To roast butternut squash, chop about 500 grams of peeled and seeded squash into small squares and lay on a large cookie sheet. Spray with 1 Tbsp olive or avocado oil spray and sprinkle liberally with kosher salt, pepper, and a little garlic. We also love rosemary. Roast for about 25 minutes at 425 until tender. Keep leftovers in the fridge to add to salads all week.
Build your salad: Top your tossed kale with roasted squash, chicken, apple, onion, cranberries, almonds, and goat cheese. Sprinkle with salt and pepper. Toss when you’re ready to eat! Add more vinegar to taste, and if you’ve got room for some fats, drizzle some olive oil on there!

Notes

---> If you decide to double or quadruple for a crowd, you can log it by gram, doing your best to evenly disperse the ingredients.

Vinegar: These specialty, fruit-infused white balsamic vinegars are essential to me in my kitchen now! But I know they’re a luxury, so feel free to use whatever balsamic vinegar you have! You just might feel more need for a little olive oil to round out the flavor. I get my vinegar from Baker and Olive, but you can find amazing products at your local specialty olive oil store if you have one! Baker and Olive also sells online and has kindly given me a code to share for a discount. Lillieeats for 15% off.

Squash: My favorite root veggie for this will always be roasted sweet potatoes! So feel free to use those instead. They’ll add about 8 carbs to the salad. Roasted carrots are also delicious and ring it about the same as the butternut squash.

MFP Lillie Eats and Tells Harvest Chopped Kale Salad

Nutrition