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kale squash recipe
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Autumn Awesomeness

This is an amazingly healthy yet tasty dish for lunch or dinner. The chard kale and roasted butternut squash complement each other, while the dried cranberries make it pop. This is gluten-free, dairy-free, egg-free, soy-free, and nut-free!
Course Main Course, Salad
Cuisine Mediterranean
Keyword dairy-free, egg-free, gluten-free, kale, low-fat, nut-free, soy-free, squash
Prep Time 10 minutes
Cook Time 7 minutes
Servings 1
Calories 598kcal
Author Christy
Cost 2.00

Equipment

  • small cast iron pan
  • baking sheet with parchment paper
  • knife and cutting board

Ingredients

  • 3 Organic Curly Kale Sprigs
  • 1 c Baked cubed Butternut Squash
  • 4 Strips of grilled chicken or 4 GF Chicken nuggets
  • 2 TBSP Dried Cranberries or Cherries
  • 3 TBSP Olive Oil 1TBSP for frying kale, 2 TBSP for topping at the end
  • 1 pinch Salt

Instructions

  • Heat cast iron pan on low.
  • Wash thoroughly, pat dry, remove stalks, and chop. Put chopped kale into the pan. Then add 1 TBSP olive oil. It might get messy and splatter if kale is not dried off. Be careful.
    kale
  • I pre-roast an entire cubed squash. 350 for 40 minutes. Just toss a little olive oil and salt in before baking. Tip: Costco usually has raw cubed squash. Do not use frozen squash! You can also peel and cube your own squash.
    butternut squash
  • After kale is charred and well cooked, wrap a dish towel around the cast iron panhandle and put kale on a plate.
  • Take leftover chicken, pre-cooked grilled chicken (Costco), or Gluten-free chicken nuggets. Microwave for the allotted time, or cook in your cast iron pan to warm. When done, put on top of kale.
  • Add squash to kale and chicken. Sprinkle dried cranberries on top. Drizzle olive oil and add a pinch of salt. Delish!
  • For added flavor, add thinly sliced red onion, roasted pecans, or crispy bacon!
    kale salad

Notes

Calories may vary on chicken type and the amount you use.