Serves 2
Ingredients:
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:
- 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.
- Add kale to the bowl and toss with the dressing, massaging with your hands to tenderize the kale.
- Toss in the chicken, butternut squash, goat cheese, pecans, and pear.