Ingredients:
1 bunch of kale
1 small acorn squash
1 chicken breast
1 apple
Blue Cheese
Olive Oil
Salt & Pepper
Balsamic Vinaigrette
Instructions:
1. Preheat oven to 400 degrees.
2. Prepare acorn squash. Cut in half vertical, scoop out the seeds, slice horizontally into half rings. Coat with olive oil, arrange on greased cookie sheet, add salt and pepper to taste. Roast in the oven for 30 minutes (flip half way through)
3. Prepare chicken. Drizzle with olive oil, salt, and pepper. Bake in oven for approximately 18 minutes. I added this to my cookie sheet when I flipped the squash.
4. Whole squash and chicken are baking, prepare kale. Remove rinds and massage with olive oil and salt.
5. Let squash and chicken cool. Slice apple and chicken breast.
6. Start with kale as your base. Add chicken and squash. Add apple pieces. Add blue cheese or any other toppings you might have- I drizzled with some balsamic vinaigrette dressing before eating!
*I made two salads with this recipe- was perfect for lunch.
1 bunch of kale
1 small acorn squash
1 chicken breast
1 apple
Blue Cheese
Olive Oil
Salt & Pepper
Balsamic Vinaigrette
Instructions:
1. Preheat oven to 400 degrees.
2. Prepare acorn squash. Cut in half vertical, scoop out the seeds, slice horizontally into half rings. Coat with olive oil, arrange on greased cookie sheet, add salt and pepper to taste. Roast in the oven for 30 minutes (flip half way through)
3. Prepare chicken. Drizzle with olive oil, salt, and pepper. Bake in oven for approximately 18 minutes. I added this to my cookie sheet when I flipped the squash.
4. Whole squash and chicken are baking, prepare kale. Remove rinds and massage with olive oil and salt.
5. Let squash and chicken cool. Slice apple and chicken breast.
6. Start with kale as your base. Add chicken and squash. Add apple pieces. Add blue cheese or any other toppings you might have- I drizzled with some balsamic vinaigrette dressing before eating!
*I made two salads with this recipe- was perfect for lunch.