Chicken cale salad

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper.
3. Spread the squash on a baking sheet and roast in the oven for 25-30 minutes, or until tender and lightly browned. Stir halfway through for even cooking.
4. While the squash is roasting, season the chicken breasts with salt and pepper.
5. Heat the remaining tablespoon of olive oil in a skillet over medium heat.
6. Cook the chicken for about 6-7 minutes per side, or until fully cooked and the internal temperature reaches 165°F (75°C).
7. Once cooked, let the chicken rest for a few minutes before slicing into strips or cubes.
8. Place the chopped kale in a large salad bowl.
9. If the kale is tough, you can soften it by massaging it with a little olive oil for a few minutes.
10. In a small bowl, whisk together the balsamic vinegar, honey, and Dijon mustard until well combined.
11. Add the roasted butternut squash, sliced chicken, dried cranberries, and pecans to the kale.
12. Drizzle the dressing over the salad and toss to combine.
13. If using, sprinkle goat cheese over the top.
14. Enjoy your salad warm or at room temperature. It makes a filling lunch or a light dinner!