Baby Kale, Butternut, and Chicken Salad
This bright, colorful salad features soft squash that is perfect in the fall for salads and soups. Bake butternut squash in a single layer on a baking sheet coated with cooking spray at 400°F for 20 to 25 minutes, stirring after 10 minutes. Keep a batch on hand for a side, soup, or hash stir-in.
Recipe by Cooking Light September 2016
Gallery
Credit:
Iain Bagwell; Styling: Claire Spollen
Recipe Summary
Ingredients
Directions
Nutrition Facts
Per Serving:
284 calories; fat 18.3g; saturated fat 2.1g; mono fat 10.9g; poly fat 3.8g; protein 12g; carbohydrates 21g; fiber 5g; cholesterol 25mg; iron 2mg; sodium 436mg; calcium 169mg; sugars 8g; added sugar 3g.
