Autumn Kale Salad

Herbed Chicken

• 1 pound chicken breasts

• ¼ cup olive oil

• 1 lemon juiced

• 2 cloves garlic

• 1 Tablespoon herb seasoning

• ½ teaspoon red pepper flakes

• salt and pepper to taste

Maple Glazed Butternut Squash

• 1 small butternut squash

• ⅓ cup olive oil

• 2 Tablespoons maple syrup

• 2 Tablespoons miso paste

• 1 Tablespoon rice vinegar

• 1 Tablespoon tamari

• ½ teaspoon red pepper flakes

• salt and pepper to taste

Cilantro Dressing

• 1 bunch fresh cilantro ~1 cup

• ⅓ cup olive oil

• 2 limes juiced

• 1 teaspoon honey

• 1 clove minced garlic

• 1 Tablespoon diced jalapeño optional

• salt and pepper to taste

Kale Salad

• 16 oz kale washed

• ¼ cup cranberries

• ¼ cup pecans

• ¼ cup pumpkin seeds

• ¼ cup dairy-free feta

Instructions

1. Preheat the oven to 425F and line two baking sheets.

2. Combine the herbed chicken ingredients in a dish, and let marinate while preparing the butternut squash.

3. Cube the butternut squash and place it in a bowl. Combine the rest of the maple-glazed butternut squash ingredients in a blender, and pour over the butternut squash. Transfer the butternut squash to the baking sheet and bake for 25 minutes.

4. Place the marinated chicken on a baking sheet and bake for about minutes or until cooked through. Let rest for 10 minutes before slicing.

5. Place the kale in a large bowl. Combine the cilantro-lime dressing ingredients in a blender and pour over the kale. Massage the dressing into the kale with your hands. Add the pecans, pumpkin seeds, cranberries, butternut squash, and sliced chicken.