Serves 2

3 cups kale, shredded, stems removed
1 cup cubed cooked butternut squash
4 oz chicken breasts, grilled and sliced (optional)
1 pear sliced thin (do not peel)
¼ cup goat cheese
¼ cup toasted pecans
¼ cup extra virgin olive oil
1 tablespoon red wine vinegar
1 tablespoon lemon juice
½ teaspoon Dijon mustard
1 tablespoon Greek yogurt
Salt and pepper to taste

How to prepare:

  1. In a jar. Combine olive oil, vinegar, lemon juice, yogurt, mustard, and a pinch of salt. Shake well to mix and add to the bottom of a large bowl.
  2. Add kale to the bowl and toss with the dressing, massaging with your hands to tenderize the kale.
  3. Toss in the chicken, butternut squash, goat cheese, pecans, and pear.

Leave a Reply