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 (my weekly bulk apple cider Dijon grilled chicken is perfect here), 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!