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.
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, sliced (about 1/4 cup)
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 the molasses mixture.
This recipe can be done if you don’t wish to go through so much hassle cooking. It’s healthy and savory as well. Perfect for those that are healthily conscious but still wish to enjoy their food. It contains many nutritious ingredients including apple cider vinegar that helps so much for the body including immunity support.