Description
Crunchy romaine, kale, and spinach mingle with smoky-sweet roasted squash, crisp apple, and toasted pecans. Juicy chicken and tangy goat cheese bring savory richness, all drizzled in a zippy maple-Dijon vinaigrette.
Ingredients
- 4 cups chopped romaine lettuce
- 2 cups baby spinach leaves
- 2 cups kale leaves
- 8 ounces cooked chicken breast, diced
- 1 medium apple, cored and diced
- 1 cup butternut squash, peeled and cubed
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup dried cranberries
- 1/4 cup toasted pecans, chopped
- 1/4 cup crumbled goat cheese
- 3 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- pinch salt
- pinch pepper
Instructions
- Preheat oven to 400°F.
- Toss butternut squash cubes with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper and spread on a baking sheet.
- Roast squash for 20 minutes or until tender and slightly caramelized, then let cool.
- In a small bowl whisk together 3 tablespoons olive oil, apple cider vinegar, maple syrup, Dijon mustard, pinch salt, and pinch pepper to make the dressing.
- In a large bowl combine chopped romaine, spinach leaves, and kale leaves.
- Add roasted squash, diced chicken, chopped apple, dried cranberries, and toasted pecans to the greens.
- Drizzle dressing over salad and toss gently to combine.
- Top salad with crumbled goat cheese and serve immediately.
Notes
- For extra crunch substitute pecans with walnuts.
- Remove kale stems if desired to reduce toughness.
- Store dressing separately and combine just before serving to keep salad crisp.
- To make vegetarian replace chicken with roasted chickpeas.