1bunch/150 g lactinodino kale, washed and ribs removed
3oz/90g green beansblanched and cut in 1” pieces
1medium delicata squash~600g
1/8c/15g sunflower seeds
¾lb/340g chicken thighsboneless and skinless
1tsp/5ml smoked paprika
1tsp/5ml all spice
2tbsp/30ml olive oil
1tbsp/3g chopped parsley
2tsp/2g chopped mint
6tbsp/90ml plain yogurt
1 ½ -2tbsp/22-30ml lemon juicedepends on acidity of yogurt
¼tsp/2ml ground pepper
Milk to thin if necessary
Combine dressing ingredients and mix thoroughly. A couple pulses in a blender would also work well here. Depending on the consistency of your yogurt, you may need to add some milk to thin it out into a dressing consistency.
Allow to rest in the fridge for 30 minutes.
Roast the squash
Preheat oven to 400F. Line a baking sheet with aluminum foil or a nonstick baking mat.
Cut the squash in half lengthwise and scoop out seeds. Cut squash into ½” semi-circles.
Toss squash with olive oil and ½ tsp each salt and pepper.
Spread on baking sheet so they are not overlapping and bake for 30 minutes, flipping at about 20 minutes so that both sides are slightly browned.
Cook the chicken
Mix paprika, all spice, 1 tsp of ground pepper, and ½ tsp salt in a small bowl.
Pat chicken dry and sprinkle spice mixture onto both sides.
Melt butter in a pan on medium low. When hot, add chicken. Cook chicken for about 15 minutes per side (depending on size of thighs).
Assemble the salad
Slice the kale into thin ribbons if not already done.
Add the green beans, roasted squash, and pear and toss to mix.
Assemble on plates, topping with sliced chicken, dressing, and a sprinkle of sunflower seeds.