Hearty Kale & Chicken Salad with Honey-Roasted Fig Balsamic Dressing

Name: Hearty Kale & Chicken Salad with Honey-Roasted Fig Balsamic Dressing
Ingredients: ⅓ cup plus 1½ tablespoons olive oil (divided); 3 tablespoons red wine vinegar (divided); 2 tablespoons shallots (minced and divided); 1 bunch plus 2 teaspoons fresh thyme (chopped and divided); 4 boneless, skinless, organic, free-range chicken breasts; 8–10 dried, unsulfured mission or Turkish figs, reconstituted (or use fresh figs if available); 3 teaspoons honey (divided); ½ plus ⅛ teaspoon sea salt (divided); ¼ plus ⅛ teaspoon black pepper (divided); 1 small garlic clove (minced); 2 tablespoons balsamic vinegar; 1 teaspoon Dijon mustard; 3–4 cups butternut squash (peeled and diced into 2-inch cubes); 1 medium yellow onion (cut into thin slices); ½ pound mushrooms (halved); ¼ cup pumpkin seeds; 6–8 cups red or green curly kale (stems removed and chopped)

www.deliciousliving.com

A thick and creamy caramelized fig balsamic dressing is the perfect complement to hearty kale. It makes simple grilled chicken breasts feel wildly fancy when paired with toasted walnuts and roasted...

View full recipe on www.deliciousliving.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.deliciousliving.com.

Share this recipe:

Cooking tools:

Blender
Food processor
Blender tamper
Measuring spoon
Measuring cup
Spatula

Ingredients

⅓ cup plus 1½ tablespoons olive oil (divided)
3 tablespoons red wine vinegar (divided)
2 tablespoons shallots (minced and divided)
1 bunch plus 2 teaspoons fresh thyme (chopped and divided)
4 boneless, skinless, organic, free-range chicken breasts
8–10 dried, unsulfured mission or Turkish figs, reconstituted (or use fresh figs if available)
3 teaspoons honey (divided)
½ plus ⅛ teaspoon sea salt (divided)
¼ plus ⅛ teaspoon black pepper (divided)
1 small garlic clove (minced)
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
3–4 cups butternut squash (peeled and diced into 2-inch cubes)
1 medium yellow onion (cut into thin slices)
½ pound mushrooms (halved)
¼ cup pumpkin seeds
6–8 cups red or green curly kale (stems removed and chopped)