Welcome to my fall grocery budget series! This is the fifth and final recipe from my latest series where I took a $55 grocery haul and turned it into five nights of healthy dinners. I absolutely loved putting together another one of my grocery budget series and it’s been so great to see all of your remakes of the recipes. Today’s final recipe is a fall salad that I’ve been loving lately – it has so many different tastes and textures that makes every bite delicious!
FALL KALE SALAD WITH BUTTERNUT SQUASH, DATES, & ROSEMARY
FALL KALE SALAD WITH BUTTERNUT SQUASH, DATES, & ROSEMARY
3-4
servings10
minutes35
minutesThis fall salad is complete with roasted butternut squash, chopped dates, and a maple vinaigrette.
Ingredients
- MAPLE ROSEMARY CHICKEN THIGHS
2 lb boneless skinless chicken thighs
2 tbsp + 1/3 cup olive oil
1 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder (can sub for fresh minced)
2 tbsp maple syrup
1 tsp rosemary (dried or fresh finely chopped)
1 tsp dried thyme
- MAPLE VINAIGRETTE
1/2 cup olive oil
1/4 cup coconut aminos
2 tbsp maple syrup
1 tsp salt
1/2 tsp black pepper
1/2 tsp dried thyme
1/2 tsp dried rosemary
1/2 tsp garlic powder
- KALE SALAD
4-6 heaping cups shredded kale
1 + 1/2 – 2 cups butternut squash, cubed + seeds reserved (optional) & olive oil, salt, black pepper, and garlic powder for baking
2-4 carrots, finely chopped
8-10 dates, pitted and finely chopped
2 tbsp fresh chopped rosemary (can sub for 2 tsp dried rosemary)
1 cup dry wild rice, cooked according to package instructions
Directions
- Preheat your oven to 375 degrees and line a large and small sheet pan with parchment paper.
- Add the butternut squash, oil, salt, black pepper, and garlic powder (and seeds if desired) to the small sheet pan and the chicken, 2 tbsp of oil, salt, pepper, and garlic to the second sheet pan. Place both pans in the oven.
- In a small bowl, whisk together the remaining 1/3 cup of olive oil, maple syrup, rosemary, and thyme for the maple rosemary chicken thighs.
- After 25 minutes, remove both pans from the oven. Set the squash aside. Cover the chicken in the maple rosemary sauce and place back in the oven for 10 minutes to finish baking.
- Mix together all of the vinaigrette ingredients in a bowl or jar. Massage it into the kale using tongs or clean hands and let sit for at least 10 minutes.
- When the chicken is done baking and at a temperature of 165 degrees, slice it up (if you’re following my grocery series, half of the cooked chicken is used for another recipe).
- Assemble the salad by adding the squash and seeds, diced carrots, chopped dates, and chopped rosemary to the massaged kale. Mix in the cooked chicken. Serve in large bowls with a scoop of cooked wild rice on top and enjoy.
Notes
Submit your review | |
One thought on “FALL KALE SALAD WITH BUTTERNUT SQUASH, DATES, & ROSEMARY”