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Baby Kale, Butternut, and Chicken Salad

Photo: Iain Bagwell; Styling: Claire Spollen

Active time 5 mins
Total time 5 mins
Yield

Serves 1

This bright, colorful salad features soft squash that is perfect in the fall for salads and soups. Bake butternut squash in a single layer on a baking sheet coated with cooking spray at 400°F for 20 to 25 minutes, stirring after 10 minutes. Keep a batch on hand for a side, soup, or hash stir-in.

Ingredients

  • 1 1/2 teaspoons extra-virgin olive oil
  • 1 teaspoon apple cider vinegar
  • 1/2 teaspoon molasses
  • 1/4 teaspoon Dijon mustard
  • 1 1/2 cups baby kale
  • 1/2 cup diced peeled butternut squash, roasted
  • 2 tablespoons red bell pepper strips
  • 2 tablespoons chopped pecans
  • 1/8 teaspoon kosher salt
  • 1 ounce skinless, boneless rotisserie chicken breast, shredded (about 1/4 cup)

Nutrition Information

  • calories 284
  • fat 18.3 g
  • satfat 2.1 g
  • monofat 10.9 g
  • polyfat 3.8 g
  • protein 12 g
  • carbohydrate 21 g
  • fiber 5 g
  • cholesterol 25 mg
  • iron 2 mg
  • sodium 436 mg
  • calcium 169 mg
  • sugars 8 g
  • Est. Added Sugars 3 g

How to Make It

  1. Combine oil, vinegar, molasses, and mustard in a small bowl. Arrange kale on a plate or in a container; top with remaining ingredients. Top with molasses mixture.