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Autumn Kale Salad

Top off your work week with this whole 30 autumn kale salad.  
Course: Main Course, Salad, Side Dish
Cuisine: American
Keyword: Chicken Salad, Salad, Whole 30
Servings: 4 people


  • 1 1/2 lbs chicken breasts
  • 3 tbsp olive oil
  • 2 tsp thyme
  • 3/4 tsp sea salt
  • 3 cups butternut squash chopped
  • 1 pinch pepper to taste
  • 1 bunch kale de-stemmed and chopped
  • 1 tbsp lemon juice
  • 1 tbsp balsamic vinegar
  • 1 apple chopped
  • 1/4 cup pecans
  • 1/4 cup golden raisins


  • Season the chicken with olive oil, thyme, salt and pepper. Add to the broiler tray.
  • Season the sliced butternut squash with olive oil, salt and pepper, and add to the other half of the pan.
  • Bake on 400 degrees F for 15 minutes. If baking in a conventional oven, increase baking time to 20-22 minutes.
  • While the chicken and squash is cooking, destem and chop the kale. Add it to a bowl, along with olive oil, balsamic vinegar and lemon juice. Massage the dressing into the kale using your hands.
  • Chop an apple.
  • When ready to assemble the salads, split the kale into 4 containers or plates. Add sliced chicken, squash and chopped apple. 
  • Garnish with pecans and golden raisins. These easily store for up to 4 days.