Mealime recipe · lives on in MealPot
Chicken Salad with Kale, Roasted Squash, Goat Cheese & Walnuts
- 35 min
- 2–6 servings
- 675 kcal / serving
- ★ 4.2 on Mealime
A hearty, self-contained salad with roasted squash, kale, tangy goat cheese, walnuts, and tender chicken. It comes together in a weeknight-friendly 35 minutes and stays balanced with bright dressing.
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Ingredients
- ½ smallbutternut squash
- ¾ lbchicken breasts, boneless skinless
- ½ (4 oz) loggoat cheese
- 1 bunchkale
- ½ mediumred onion
- ¼ cupwalnuts
- red onions
From the pantry: apple cider vinegar, black pepper, Dijon mustard, extra virgin olive oil, honey, salt
Cookware
aluminum foil · baking sheet pan · chef's knife · colander · cutting board · measuring cups · measuring spoons · mixing bowls · nonstick skillet · oven mitts · stirring spoon · tongs · vegetable peeler · whisk or fork
Directions
- Roast the squash: heat the oven to 450°F, cut the squash into medium pieces after trimming and peeling, spread on a sheet, and toss with oil, salt, and pepper.
- Roast until the squash is golden and fork-tender, about 20 minutes, stirring once halfway through. Let cool for about 5 minutes.
- Cook the chicken: pat dry, slice into thin cutlets, season with salt and pepper, then cook in a hot oiled skillet until golden and cooked through, about 3–4 minutes per side. Remove and rest.
- Make the dressing: whisk olive oil, apple cider vinegar, Dijon, honey, salt, and pepper in a bowl until emulsified.
- Prepare the vegetables and greens: thinly slice the red onion, wash and finely chop the kale, and add both to the dressing. Massage the kale until wilted, 1–2 minutes.
- Assemble the salad: add the walnuts and goat cheese to the bowl, then crumble the cheese, and toss in the cooled squash until evenly distributed.
- Finish and serve: slice the chicken, divide the salad onto plates, top with chicken, and serve.
Two tips
- Make ahead: roast the squash and prep the onion and kale earlier in the day, then assemble just before serving.
- Swap the nuts: if youeave walnuts out, use another chopped nut you have on hand, keeping the overall texture.
Nutrition per serving
- Calories
- 675 kcal
- Protein
- 50 g
- Carbs
- 35 g
- Fat
- 39 g
- Fiber
- 7 g
- Sodium
- 223 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition are recorded from the original Mealime recipe ↗ (captured 2026-09-12). Photo: MealPot, an AI-rendered illustration of the finished dish. Description and directions written by MealPot.