Butternut Chicken Kale Caesar Bowl

High-Protein Kale Butternut Squash Salad

If you know me, you know I LOVE a good bowl recipe! They’re just so dang convenient and a great way to get lots of nutrients and protein, and this warm kale butternut squash salad is just protein bowl perfection.

Roasted butternut squash, tender chicken, and crispy kale come together on a single sheet pan, then get layered over nutty black rice and drizzled with a creamy Greek yogurt Caesar dressing that will ruin all other Caesar dressings for you (not even kidding). It reminds me of something I would get at SweetGreen! Topped with pepitas, sage, and freshly grated Parmesan, every bite feels like a restaurant-worthy salad, but it’s way faster and better to make at home! My whole family is OBSESSED with these. It’s all the best fall things in a bowl!

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Why You’ll Love This Recipe

• Takeout Goodness without the Hassle – SweetGreen is one of my favorite restaurants, and this salad replicates all the tastes and textures of my favorite bowls in a better-for-you, budget-friendly recipe that’s easy to make at home. 
• 51 Grams Protein – High in protein, this is one salad you can count on to keep you satisfied and energized for hours. 
• Healthy – Made with protein, carbs, and veggies, this kale butternut squash salad makes for a well-balanced meal that provides an excellent source of vitamins, nutrients, and fiber. 
• Easy Clean Up – Thanks to my unique cooking method, this recipe uses just a few ingredients. So, all you have to do is wash a couple of bowls and a pan, and you can be in and out of the kitchen in minutes! 

You’ll Also Love: Simple Quinoa Salad

Ingredients

Roasted Squash

• Butternut Squash – You’ll need 6-7 cups of squash, which is usually about 1 medium squash. Make sure to peel and cube it! 
• Oil – I prefer the neutral flavor of avocado oil, but any oil will work. 
• Seasonings – Chili powder, salt, garlic powder, paprika, and pepper create a savory, slightly spicy taste. 

Chicken 

• Chicken Breast – You can substitute chicken thighs if you prefer them. 
• Avocado Oil – Substitute any neutral, high-heat safe oil. 
• Tapioca Starch – Optional but highly recommended, this creates a sort of breading, which creates a golden, crusting exterior without the need for frying. You can also use potato starch, rice flour, or cornstarch in its place. 
• Seasonings – Salt, pepper, chili powder, cumin, garlic powder, and onion powder season the chicken and create a cohesive taste when paired with the squash. 

For the Bowls

• Kale – Use any type of kale you like best. Just make sure to rinse it well, remove the stems, and chop it into rough pieces. 
• Caesar Dressing – I skip store-bought options and make my own using lemon juice, Worcestershire sauce, Dijon mustard, garlic, Greek yogurt, salt, and pepper. 
• Black Rice – Also known as forbidden rice. 
• Garnishes – Sage, roasted pepitas, and Parmesan add extra texture and flavor, making for the perfect finishing touch. 

How to Make This Kale Butternut Squash Salad

One of my favorite things about this warm kale salad is how easy it is to make! You’ll just need a large baking sheet and about 20-25 minutes of prep time. The oven does the rest!

1. Roast the squash – Toss the cubed squash with oil and spices. Then, spread it in an even layer on a greased baking sheet, and bake until it begins to turn tender. 
2. Season the chicken – Whisk the oil, starch, and seasonings for the chicken in a large bowl. Add the chicken, and toss to coat. 
3. Bake the chicken – Stir the squash. Then, nestle the chicken over it in the pan, and bake until the chicken is mostly cooked through. 
4. Roast the kale – Add the kale to the pan, drizzle with oil, and continue to bake until it crisps and the chicken reaches an internal temperature of 165°F. 
5. Season – Drizzle lemon juice on top, and sprinkle the greens with salt. 
6. Assemble the bowls – Place rice in bowls, and divide the roasted ingredients evenly, placing them on top of the grain. Drizzle the dressing on top, and finish with the pepitas, sage, and Parmesan. Enjoy! 

How to Make Black Rice

Cooking black rice isn’t much different than regular rice! Just follow the steps below: 

1. Mix 1 cup of black rice with 1 3/4 cups of water in a pot. 
2. Bring the liquid to a boil. Then, reduce the heat to a simmer. 
3. Cover and simmer for 30 minutes. 
4. Turn off the heat, and let the rice rest (covered) for 5 minutes. 
5. Fluff with a rice paddle or fork, and proceed with the recipe! 

How to Make Caesar Dressing

Making Caesar dressing is SO easy, and it’s so much more flavorful than store-bought options. I’ve been slowly perfecting this dressing recipe for several years and it will truly ruin all other Caesar dressings! It’s just SO good.

Combine the ingredients in a large bowl or airtight container, and whisk or shake until they’re well combined and smooth. That’s it! I sometimes like to use a blender just to make sure everything is super well combined, but that’s not necessary if you don’t have one. 

Tips

• Use pre-cut squash – Save time, and make this a 45-minute recipe by buying bags of pre-cubed butternut squash. 
• Save time by using pre-cooked rice! – I love these pouches, especially for a busy weeknight.
• Don’t overcrowd the pan – Make sure to arrange all the ingredients in an even layer. This promotes fast, even cooking and allows the chicken to brown and the kale to crisp nicely. 
• Massage the kale – Drizzle the kale with oil and lemon juice, and use your hands to massage it for a few minutes before roasting. This breaks down the tough fibers, making it easier to eat and removing some of the bitterness. 
• Toast the pepitas and sage – I love heating about one tablespoon of oil in a small pan and toasting the pepitas and fresh sage. It doesn’t take long to do it, but it adds so much extra nutty flavor and an incredible crisp texture! 

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Variations

• Vegetarian – Skip the chickpeas, and use roasted chickpeas or tofu for plant-based kale butternut squash salad bowls. 
• Greens – Not a fan of kale? Use spinach, arugula, or mixed greens instead! Just skip roasting them. 
• Rice – Can’t find black rice? Use farro, quinoa, wild rice, brown rice, white rice, or even cauliflower rice instead. 
• Spice – Amp up the heat by adding a pinch of red pepper flakes or cayenne pepper to the chicken seasoning. 
• Parmesan – Replace the Parmesan with feta, goat cheese, or mozzarella. You can also use a plant-based cheese or omit it completely to keep the recipe dairy-free. 

How to Store

Fridge – Once cool, I transfer the bowl ingredients (leaving off the toppings) to airtight containers, and store them in the fridge for up to 3-4 days. If possible, I keep the dressing in a separate container, and drizzle it on top and add toppings just before serving. 

Freeze – Transfer the chicken and squash mixture to a freezer-safe container, and freeze for 2-3 months. Roast the kale and assemble all the ingredients as usual when you’re ready to eat. 

Reheating – Warm the chicken, squash, rice, and kale in the microwave or in a skillet on the stove over medium heat just until warmed through. Then, add the dressing and toppings just before serving.

More Hearty Fall Salad Recipes

• Roasted Pumpkin Salad
• Buckwheat Salad
• Sweet Potato Quinoa Beet Salad
• Sun-Dried Tomato & Arugula Lentil Salad
• Roasted Sweet Potato Black Bean Salad
• Roasted Butternut Squash Quinoa Salad

Healthy Protein Bowl Recipes

• Southwest Chicken Burrito Bowl
• Harvest Bowls Recipe
• Vegan Buffalo Chickpea Bowls
• BBQ Chicken Rice Bowls
• Chimichurri Chicken Bowls
• Orange Chicken Meal Prep Bowls

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