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Fall Kale Salad with Roasted Delicata

Servings: 2


  • 1 bunch/150 g lactino dino kale, washed and ribs removed
  • 3 oz/90g green beans blanched and cut in 1” pieces
  • ½ large pear 120g
  • 1 medium delicata squash ~600g
  • 1/8 c/15g sunflower seeds
  • ¾ lb/340g chicken thighs boneless and skinless
  • 1 tsp/5ml smoked paprika
  • 1 tsp/5ml all spice
  • 1 tbsp/15g butter
  • 2 tbsp/30ml olive oil
  • Salt
  • Pepper


  • 2 oz/60g cucumber minced
  • 1 tbsp/3g chopped parsley
  • 2 tsp/2g chopped mint
  • 6 tbsp/90ml plain yogurt
  • 1 ½ -2 tbsp/22-30ml lemon juice depends on acidity of yogurt
  • ¾ tsp/4ml sugar
  • ¼ tsp/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.