Autumn Kale Salad
Top off your work week with this whole 30 autumn kale salad.
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.