Fall Kale & Apple Salad

with Roasted Squash, Chickpeas & Goat Cheese

35 MIN

+$1.99/serving 4 Servings

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add Boneless Chicken Breast Pieces

From the Test Kitchen

This bountiful fall salad features verdant kale topped with roasted chickpeas and squash, which you'll toss in a spicy habanero oil for vibrant heat in every bite. Tangy goat cheese, sweet apple, and crunchy, toasty pecans round out this hearty salad.

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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

45g Of Protein

Nutrition

PER SERVING
Calories

890 Cals (est.)

View Full Nutrition

fresh

ingredients

18 oz Boneless Chicken Breast Pieces
2 15.5-Oz Can Chickpeas
2 Delicata Squash
2 Apples
¾ lb Kale
4 tsps Honey
2 oz Goat Cheese
½ cup Roasted Pecans
2 Tbsps Dijonnaise
4 tsps Smoky Honey Habanero Spice Blend (Honey Granules, Brown Sugar, Smoked Paprika, Salt & Habanero Powder)

step-by-step

instructions

Cook Along

1 Prepare the ingredients & marinate the kale

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Drain and rinse the chickpeas. Halve the squash lengthwise; scoop out the seeds, then cut crosswise into 1/2-inch pieces. Quarter, core, and thinly slice the apples. Roughly chop the pecans. Separate the kale leaves from the stems; roughly chop the leaves. In a large bowl, combine the spice blend and 1/4 cup of olive oil. In a separate large bowl, whisk together the dijonnaise, honey, and 2 tablespoons of olive oil. Add the chopped kale; season with salt and pepper. Using your hands, massage the kale until softened. Set aside to marinate, stirring occasionally, at least 10 minutes.

2 Roast the chickpeas & squash

Line a sheet pan with foil. Place the drained chickpeas and squash pieces on the foil. Drizzle with olive oil and season with salt and pepper. Toss to coat. Arrange in an even layer. Roast 18 to 20 minutes, or until lightly browned and the squash is tender when pierced with a fork. Transfer to the bowl of spiced oil; stir to coat. Taste, then season with salt and pepper if desired.

3 Cook the chicken

Meanwhile, pat the chicken dry with paper towels; season with salt and pepper. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Turn off the heat.

4 Make the salad & serve your dish

To the bowl of marinated kale, add the dressed squash and chickpeas; stir to combine. Serve the salad topped with the cooked chicken, sliced apples, goat cheese (crumbling before adding), and chopped pecans. Enjoy!