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kale salad

Fall Kale Salad with Butternut Squash and Chicken

  • Author: Emily Smith
  • Total Time: 55 minutes
  • Yield: 4-6 1x


A hearty kale salad with roasted butternut squash and chicken, topped with goat’s cheese and dried cranberries. 


  • 5 cups butternut squash, cubed
  • 2 cloves of garlic
  • 1/4 yellow onion
  • 1 lb. skinless, boneless chicken thighs
  • 6 Tbsp grape seed oil
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp nutmeg
  • 1/2 tsp ground ginger
  • 46 cups baby kale
  • 4 Tbsp freshly squeeze lemon juice
  • 2 oz. dried cranberries
  • 4 oz. goat cheese, crumbled


  1. In a large bowl, toss the butternut squash, garlic, onion and chicken thighs with 2 Tbsp of grape seed oil (save the rest for dressing), salt, pepper, nutmeg, and ginger.
  2. Transfer onto two baking sheets, spread evenly, and bake at 425 F for 40-45 minutes.
  3. Remove from oven and slice the chicken. 
  4. Set out four salad plates or bowls. For each serving, place a first layer of baby kale, top with butternut squash, chicken, goat’s cheese, and cranberries. 
  5. Drizzle with grape seed oil and freshly squeezed lemon juice. Season with salt and pepper to taste.


For this recipe, I find it easier to plate the salad for individual servings, but you can toss all ingredients in a large salad bowl as well. This recipe makes a good amount of squash. Depending on how much you want to add to the salad, you might find yourself with some left over to enjoy later.

  • Prep Time: 10
  • Cook Time: 45
  • Category: salad
  • Cuisine: american

Keywords: salad, fall salad, butternut squash, kale, goat cheese, cranberries