Hearty Autumn Salad with Chicken & Maple-Dijon Dressing

I love this salad. It’s colorful, hearty, incredibly flavorful, and packed with vegetables. I made it Monday night and happily ate it again for lunch Tuesday and dinner Wednesday. Yep—it’s that good. The roasted delicata squash, crunchy Brussels sprouts, apples, pomegranate, pecans, and maple Dijon dressing are such a delicious combination. Definitely one to add to your fall rotation!

Ingredients

Vinaigrette

• 2 tablespoons apple cider vinegar
• 1 tablespoon pure maple syrup
• 1 teaspoon Dijon mustard
• 1 teaspoon whole-grain mustard
• 1/4 teaspoon kosher salt
• 1/8 teaspoon black pepper
• 3 tablespoons extra virgin olive oil

Salad

• 1 delicata squash (about 14 ounces), seeded and cut into 1/4-inch-thick half-rings
• 2 teaspoons olive oil
• 1/2 teaspoon kosher salt
• 1/8 teaspoon black pepper
• 2 cups shredded kale
• 2 cups shredded Brussels sprouts
• 1 medium apple
• 1/2 cup pomegranate seeds
• 1/3 cup roasted unsalted pecans, chopped
• 1/4 cup unsweetened dried cranberries (I used dried cherries)
• 3 cups chopped cooked chicken breast or turkey breast (from a rotisserie chicken or leftovers)
• 2 ounces blue cheese or Gorgonzola, crumbled (omit for dairy-free)

Directions

1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
2. Meanwhile, Make the Vinaigrette. In a small bowl, whisk together the vinegar, maple syrup, both mustards, the salt, and pepper. While whisking, gradually stream the olive oil in and whisk until incorporated.
3. Prepare the Salad Vegetables. On the lined baking sheet, toss the delicata squash with 1 teaspoon of the olive oil, 1/4 teaspoon of the kosher salt, and the pepper. Spread out and roast until caramalized and tender, about 20 minutes.
   
4. In a large bowl, combine the kale with the remaining 1 teaspoon olive oil. Massage the oil into the kale to help tenderize it, about 3 minutes. Add the Brussels sprouts and toss with the remaining 1/4 teaspoon salt.
5. Just before serving, core and thinly slice the apple.
6. To assemble the salad, divide the prepped kale and Brussels among four bowls. Top with the roasted delicata, apples, pomegranate, pecans, cranberries, chicken, and cheese. 
7. Drizzle the vinaigrette over top (about 1 1/2 tablespoons each) and serve.

Recipe Source: SkinnyTaste High Protein Cookbook by Gina Homolka