Butternut squash: 150g (1 cup, cubed), Kale: 60g (2 cups, chopped), Chicken breast (cooked, shredded): 85g (3 oz), Cranberries (dried, unsweetened): 15g (1 tbsp), Pumpkin seeds: 15g (1 tbsp), Red onion: 30g (1/4 cup, thinly sliced), Olive oil: 10ml (2 tsp), Apple cider vinegar: 10ml (2 tsp), Dijon mustard: 5g (1 tsp), Maple syrup: 5g (1 tsp), Cinnamon: 1g (1/2 tsp), Black pepper: to taste
1. Roast squash: Toss 150g cubed butternut squash with 5ml olive oil and 1g cinnamon. Roast at 200°C (400°F) for 25 minutes until tender. 2. Prepare kale: Massage 60g chopped kale with 5ml olive oil until softened. 3. Make dressing: Whisk together 10ml apple cider vinegar, 5g Dijon mustard, and 5g maple syrup. 4. Combine: In a large bowl, mix kale, roasted squash, 85g shredded chicken, 15g dried cranberries, 15g pumpkin seeds, and 30g sliced red onion. 5. Dress: Drizzle with dressing and toss to combine.
