Ingredients
Scale
For the Roast Squash & Cornbread Croutons:
- 1 small butternut squash
- 1 loaf store-bought (or homemade!) cornbread, cut into 1-inch cubes
- Olive oil
- Salt and pepper
For the Dressing:
- ½ cup mayonnaise
- ¼ cup Greek yogurt
- ¼ cup grated Parmesan cheese
- 1 garlic clove, minced
- 2 fresh sage leaves
- 2 teaspoons anchovy paste
- 2 teaspoons sugar
- 1 tablespoon white wine vinegar
- ¼ cup olive oil
- Salt and pepper, to taste
For the Salad:
- 6 cups baby kale (or leafy greens of choice)
- 1½ cups cooked chicken breast, shredded or diced
- The roasted squash
- 1 large apple, cored and sliced/chopped
- ½ cup dried cranberries
- ½ cup pomegranate arils
- The cornbread croutons
- Parmesan shavings, for serving
- The dressing
Instructions
For the Roast Squash & Cornbread Croutons:
- Preheat the oven to 400°F and line two baking sheets with foil.
- Carefully cut the outer skin off of the squash with a sharp knife. Remove the seeds and then dice the squash into bite-sized chunks. Place on one of the baking sheets.
- Drizzle the squash with oil and season with a pinch each of salt and pepper. Toss to evenly coat. Roast in the oven for 20-25 minutes or until softened and caramelized in spots.
- To the other prepared baking sheet, add the cubed cornbread and drizzle with a little oil, salt, and pepper.
- Toss to evenly coat and add to the same oven as the squash for 10-12 minutes, or until they are crisp and golden.
For the Dressing:
- Place all the ingredients except the olive oil into a blender. Blend until well combined and smooth.
- With the machine running, stream in the olive oil. Season, to taste, with salt and pepper.
- Transfer the dressing to an airtight container and refrigerate until you are ready to serve (the longer it hangs out, the better. I often make this dressing a few hours or days ahead).
For the Salad:
- Combine the greens, chicken, squash, apples, cranberries, pomegranate arils, and croutons in a large bowl. Add desired amount of dressing and toss well to combine.
- Transfer the salad to serving dishes and garnish with parmesan shavings. Serve immediately.