Harvest Radicchio & Kale Salad with Chicken
This Harvest Radicchio & Kale Salad with Chicken is a delicious high
Equipment
Ingredients
Butternut squash
- 1 small butternut squash - cubed
- 1 tablespoon olive oil
- 1 teaspoon salt
- black pepper to taste
- 1 teaspoon garlic powder
- ½ teaspoon dried sage
- ½ teaspoon dried thyme
chicken
Other salad ingredients
- 1 small head radicchio - finely chopped
- 1 small bunch kale - ribbed and finely chopped
- 1 medium cucumber - halved and then finely sliced
- ½ cup pumpkin seeds
- ½ cup crumbled goat cheese optional
dressing
- ⅓ cup olive oil
- ¼ cup apple cider vinegar
- 1 clove garlic - minced
- 1 teaspoon mustard
- 1 small shallot - minced
- ¼ teaspoon black pepper
- 1 teaspoon salt
- 1 tablespoon maple syrup
- 1 teaspoon fresh chopped sage can sub ½ teaspoon dried sage
Instructions
- Preheat oven to 400 degrees.
- Mix together dressing ingredients in a bowl or jar and set aside.
- Add chicken to sheet pan and coat each side with oil, salt, pepper and seasonings. Add butternut squash to the same sheet pan and coat with oil, salt, pepper and seasonings.
- Cook chicken for 15-20 minutes, until a thermometer reads 165 degrees. Remove from sheet pan and shred with a fork. You can also chop it but I prefer it shredded.
- Bake butternut squash for another 15-20 minutes, until it is cooked through and fork tender.
- Add all salad ingredients to a bowl and toss together with dressing. Divide out and serve.
Nutrition
Calories: 529kcalCarbohydrates: 32gProtein: 30gFat: 33gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 21gTrans Fat: 0.02gCholesterol: 73mgSodium: 1926mgPotassium: 1438mgFiber: 6gSugar: 8gVitamin A: 23251IUVitamin C: 75mgCalcium: 216mgIron: 4mg
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