Roasted Butternut Squash and Kale Salad with Crispy Pecans

This is an example of a meal that Solin would create to include in your personalized meal plan.

Roasted Butternut Squash and Kale Salad with Crispy Pecans

YOUR SOLIN GENERATED RECIPE

Roasted Butternut Squash and Kale Salad with Crispy Pecans

Enjoy a vibrant salad featuring tender roasted butternut squash and nutrient-rich kale, complemented by succulent grilled chicken for a protein boost. Topped with lightly toasted pecans and a tangy apple cider vinegar dressing with a hint of olive oil, this dish strikes the perfect balance between crunch, savory warmth, and refreshing zest.

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NUTRITION

465kcal
Protein
33.4g
Fat
24.3g
Carbs
35.1g

SERVINGS

1 serving

INGREDIENTS

1 cup diced Butternut Squash

2 cups chopped Kale

3 oz Grilled Chicken Breast

2 tbsp Pecans

2 tsp Olive Oil

1 tbsp Apple Cider Vinegar

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PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the diced butternut squash with a pinch of salt and a drizzle of olive oil (if desired) and spread on a baking sheet.

  • 2

    Roast the squash in the oven for 20-25 minutes until tender and slightly caramelized.

  • 3

    While the squash is roasting, remove the stems from the kale and massage the leaves with a little apple cider vinegar to soften and slightly wilt them.

  • 4

    Season the chicken breast with your favorite herbs and a dash of salt, then grill or cook in a pan over medium heat until fully cooked. Slice into strips once done.

  • 5

    In a dry skillet over medium heat, toast the pecans for 2-3 minutes until they become fragrant and slightly crispy. Keep an eye on them to prevent burning.

  • 6

    In a large bowl, combine the roasted butternut squash, massaged kale, and grilled chicken. Drizzle with 2 teaspoons of olive oil and the remaining apple cider vinegar. Toss gently to combine the flavors.

  • 7

    Top the salad with the crispy toasted pecans and serve immediately.

Roasted Butternut Squash and Kale Salad with Crispy Pecans

This is an example of a meal that Solin would create to include in your personalized meal plan.

Roasted Butternut Squash and Kale Salad with Crispy Pecans

YOUR SOLIN GENERATED RECIPE

Roasted Butternut Squash and Kale Salad with Crispy Pecans

Enjoy a vibrant salad featuring tender roasted butternut squash and nutrient-rich kale, complemented by succulent grilled chicken for a protein boost. Topped with lightly toasted pecans and a tangy apple cider vinegar dressing with a hint of olive oil, this dish strikes the perfect balance between crunch, savory warmth, and refreshing zest.

NUTRITION

465kcal
Protein
33.4g
Fat
24.3g
Carbs
35.1g

SERVINGS

1 serving

INGREDIENTS

1 cup diced Butternut Squash

2 cups chopped Kale

3 oz Grilled Chicken Breast

2 tbsp Pecans

2 tsp Olive Oil

1 tbsp Apple Cider Vinegar

PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the diced butternut squash with a pinch of salt and a drizzle of olive oil (if desired) and spread on a baking sheet.

  • 2

    Roast the squash in the oven for 20-25 minutes until tender and slightly caramelized.

  • 3

    While the squash is roasting, remove the stems from the kale and massage the leaves with a little apple cider vinegar to soften and slightly wilt them.

  • 4

    Season the chicken breast with your favorite herbs and a dash of salt, then grill or cook in a pan over medium heat until fully cooked. Slice into strips once done.

  • 5

    In a dry skillet over medium heat, toast the pecans for 2-3 minutes until they become fragrant and slightly crispy. Keep an eye on them to prevent burning.

  • 6

    In a large bowl, combine the roasted butternut squash, massaged kale, and grilled chicken. Drizzle with 2 teaspoons of olive oil and the remaining apple cider vinegar. Toss gently to combine the flavors.

  • 7

    Top the salad with the crispy toasted pecans and serve immediately.