Kale Butternut Squash Salad

Kale Butternut Squash Salad

This Butternut Chicken Kale Caesar Bowl is inspired by one of my favorite restaurant salads, but made at home with 51 grams of protein. It’s one of my favorite ways to incorporate fall produce! Not only is it delicious, but all the ingredients are super easy to prepare and cook on a single baking sheet, which keeps cleanup quick and easy. The whole meal is ready to eat in just an hour, which is mostly baking time and still way faster than ordering takeout! Every bite in this Kale Butternut Squash Salad recipe is SO good!

Course Main Course, Side Dish

Cuisine American

Diet Gluten Free

Prep Time 25

Cook Time 35

Total Time 1

Servings Bowls

Calories 601kcal

Author Christine McMichael

Equipment

Ingredients

Roasted Squash

6-7 cups cubed butternut squash from approx. 1 medium squash, peeled & cut into 1” cubes
1 Tablespoon avocado oil
2 teaspoons chili powder
1 teaspoon fine sea salt
1 teaspoon garlic powder
1 teaspoon paprika
1/4 teaspoon ground black pepper

Chicken

2 medium boneless skinless chicken breasts cubed, about 3 cups or 1 1/2 lbs
2 Tablespoons avocado oil
2 Tablespoons tapioca starch optional
1 teaspoon fine sea salt
1/4 teaspoon ground black pepper
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder

Kale

1 large bunch kale; rinsed stems removed and roughly chopped, about 5 cups once chopped
1/2 Tablespoon avocado oil
1 Tablespoon fresh lemon juice
1/4 teaspoon fine sea salt

Caesar Dressing

1 Tablespoon lemon juice
1 Tablespoon olive oil
1 Tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
1 teaspoon minced garlic
1/2 cup plain Greek yogurt can use 1, 5.3 oz yogurt container!
1/2 teaspoon fine sea salt
1/4 or 1/8 teaspoon ground black pepper

Bowls

2 cups cooked black rice or any type of rice
2 Tablespoons fresh chopped sage
2 Tablespoons roasted pepitas
parmesan block for grating

Instructions

Preheat the oven to 425°F. Grease a nonstick cookie sheet with cooking spray.
Place the cubed butternut squash onto the baking sheet and drizzle with the oil and remaining spices. Toss together by hand and spread into an even layer.
Bake for 20 minutes.
While the squash bakes, whisk together the chicken ingredients (minus the chicken) in a large bowl. Add the chicken and toss to coat.
Mix the partially cooked butternut squash with a spatula. Place the seasoned chicken in an even layer over the squash.
Bake for 10 minutes until chicken is mostly cooked through.
Remove the pan from the oven and sprinkle over all the chopped kale. Drizzle with oil, lemon juice, and sprinkle with salt. Return to the oven for 10 minutes until kale begins to crisp.
Whisk or shake the Caesar dressing ingredients until smooth.
Assemble the bowls – evenly divide the roasted sheetpan ingredients and rice. Drizzle each bowl with the dressing and sprinkle with pepitas, sage and grated parmesan.

Video

Notes

How to make the Black (Forbidden) Rice - Mix 1 cup black (forbidden) rice with 1 3/4 cups of water. Bring to a boil, reduce to a simmer, and cover for 30 minutes. Turn off the heat and let it sit for 5 minutes before uncovering and fluffing.
If you can’t find forbidden rice, any type of black or even white rice works great. Quinoa or wild rice would be wonderful, too!
For the Pepitas and Sage - You can leave them as-is, or toast them in a small pan on the stove with 1 teaspoon oil and crisp up the sage!
This recipe makes 4 hearty bowls or can be stretched to 5 smaller/medium bowls.

Nutrition