Fall Kale Salad With Pesto Chicken Recipe
Recipe By The Every Kitchen
It’s a little sweet, a bit herbaceous and earthy, and a touch of salty. Some bites are crunchy or chewy or creamy. It’s a healthy dinner, but it’s filling and the rich combination of autumn squash, goat cheese, mushrooms, and pumpkin seeds tastes indulgent.
5
13 Rating -
Rate
Non Vegdiet
1hr 2minstotal
20minsPrep
42minsCook
1hr 2m.total
20m.Prep
42m.Cook
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Fall Kale Salad With Pesto Chicken Recipe
- 1/2 tablespoon Pesto
- 1/4 pound Chicken breast
- 1/4 Medium butternut squash peeled, seeded, and cut into 1/2x1/2" cubes
- 1/2 tablespoon Olive oil divided
- As required Sea salt and freshly ground black pepper
- 2 ounce Sliced baby bella or button mushrooms
- 1.25 ounce Kale i used baby kale it's more tender
- 0.06 cup Pumpkin seeds
- 1 ounce Goat cheese crumbled
- As required Dressing of choice i used marie's basil pesto vinaigrette
Nutrition
value
value
544
calories per serving
21 g Fat33 g Protein55 g Carbs1 g FiberOther
Current Totals
- Fat21g
- Protein33g
- Carbs55g
- Fiber1g
MacroNutrients
- Carbs55g
- Protein33g
- Fiber1g
Fats
- Fat21g
Vitamins & Minerals
- Calcium205mg
- Iron2mg
- Vitamin A192mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B310mg
- Vitamin B61mg
- Vitamin B999mcg
- Vitamin B120mcg
- Vitamin C43mg
- Vitamin E2mg
- Copper< 1mcg
- Magnesium113mg
- Manganese< 1mg
- Phosphorus372mg
- Selenium28mcg
- Zinc2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By The Every Kitchen