Chicken & Kale Fall Harvest Salad
with Walnuts & Cranberry-Maple Dijon Dressing
- Tree Nuts
- Milk
Cooler weather always makes us think about…salad! Seriously, this robust salad will give you all the cozy fall feels. We toss tender kale with roasted Brussels sprouts and delicata squash, chewy dried cranberries, and a creamy, tangy honey Dijon dressing. It’s all topped with Parmesan cheese and walnuts for a hearty-yet-light-feeling dinner you’re going to want to make all year round.
Ingredients
½ ounce
Walnuts
(Contains: Tree Nuts)
4 ounce
Kale
8 ounce
Brussels Sprouts
1 unit
Delicata Squash
1 unit
Lemon
3 tablespoon
Parmesan Cheese
(Contains: Milk)
1 ounce
Dried Cranberries
10 ounce
Chicken Cutlets
2 tablespoon
Maple Syrup
4 teaspoon
Dijon Mustard
Not included in your delivery
teaspoon (tsp)
Salt
¼ teaspoon (tsp)
Sugar
10 teaspoon (tsp)
Olive Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Trim and halve Brussels sprouts lengthwise (quarter any larger sprouts). Halve squash lengthwise; scoop out seeds with a spoon and discard. Slice crosswise into ½-inch-thick half-moons. Remove and discard any large stems from kale; chop into bite-size pieces. Halve lemon.
• Toss Brussels sprouts and squash on a baking sheet with a drizzle of olive oil and a big pinch of salt and pepper. (For 4 servings, divide between 2 sheets; roast on top and middle racks.) Roast on top rack until browned and tender, 20-25 minutes. Let cool at least 5 minutes. • Meanwhile, add kale and a drizzle of olive oil to a large bowl; using your hands, massage until leaves are tender, 30-60 seconds. TIP: Don’t skip this step—massaging helps make kale's texture more salad-friendly.
Pat chicken dry with paper towels; season with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 3-5 minutes per side. Transfer to a cutting board to rest.
• In a small microwave-safe bowl, combine cranberries, 1 TBSP water (2 TBSP for 4 servings), and juice from lemon. Cover with plastic wrap; microwave until softened, 1 minute. Transfer cranberries to a plate, reserving lemon juice mixture in bowl. • To bowl with lemon juice mixture, add mustard, maple syrup, 3 TBSP olive oil (6 TBSP for 4), and ¼ tsp sugar (½ tsp for 4). Whisk to combine. Season with salt and pepper to taste.
• To bowl with kale, add roasted veggies, drained cranberries, half the Dijon dressing, and half the Parmesan. Gently toss to combine. Season with salt and pepper. • Divide salad between plates or shallow bowls. Drizzle with remaining Dijon dressing; garnish with walnuts and remaining Parmesan. Serve.
Thinly slice chicken crosswise; serve atop salad.
Chicken is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Customers loved the kale and Brussels sprouts combo, praising the unexpected texture from squash 🥗.
- Ease of prep: Some found cutting the squash challenging, while others struggled to properly soften the kale.
- Suggestions: Consider adding extra dressing, especially for larger portions. Try including chicken for a heartier meal.
Reviews from our home cooks
Really loved the kale and the brussels sprouts were excellent, never thought to add them to a green salad! I have NOT cooked with squash before and did not like how difficult it was to cut open! I didn't expect it to be that hard, but I did like the texture it gave to the salad!!
Tried to soften the kale, but apparently it is a lot harder than it sounds. Kale was still pretty rough going down.
Very good. Just wish it came with more cranberries and the olive oil since it uses so much
Could have used more dressing. I had 4 servings. Also added chicken to make it a full meal
