Fall Chicken, Apple, & Cheddar Granola Salad with Maple Tahini Balsami

This hearty and flavorful kale salad features roasted delicata squash, juicy apples, and savory rotisserie chicken, tossed with a sweet and tangy maple tahini balsamic dressing. Topped with creamy avocado, crunchy aged cheddar granola, and pickled onions, it's the perfect balance of textures and flavors. A nourishing, satisfying dish with a delightful mix of autumn ingredients.

Recipe by Audrey's Table

INGREDIENTS

Kale salad

1 delicata squash
½ tsp each ground cumin, paprika, dried thyme
1 bunch kale, stems removed and leaves chopped
1 apple, diced
Squeeze of lemon juice
2-3 cups rotisserie chicken pieces (or 2 chicken breast cooked and shredded/chopped)
1 cup Jamie’s Farm Aged Cheddar Granola
⅓ red onion (or pickled onions), sliced
1 avocado, diced
Salt and pepper
Olive oil

Maple tahini balsamic dressing

2 tbsp maple syrup
1 tbsp dijon mustard
3 tbsp tahini
⅓ cup olive oil
⅓ cup balsamic vinegar
Salt and pepper, to taste

INSTRUCTIONS:

Preparation

Preheat the oven to 425 F. Cut the delicata squash in half and scoop out the seeds, then chop the squash into small chunks.
Toss to coat with olive oil, then season with cumin, paprika, dried thyme, pepper, and salt. Spread evenly on a baking tray and bake for 18-22 minutes, until golden brown and tender. Remove from the oven.
In a large bowl, add the chopped kale and massage in 2-3 tbsp olive oil with a large pinch of salt. Set aside to marinate for a few minutes.
In a jar, add all the dressing ingredients. Shake until smooth and adjust to taste with salt and pepper.
Chop the apple slices and toss with a squeeze of lemon juice.
To the marinated kale, add the lemony apple slices, chicken, roasted squash, onion, avocado, and aged cheddar granola. Toss to coat with the dressing.

Fall Chicken, Apple, & Cheddar Granola Salad with Maple Tahini Balsamic Dressing

Leave a comment

Dig into more