Ingredients

For the Maple Vinaigrette:

• 1/3 cup olive oil
• 1/4 cup balsamic vinegar
• 2 tbsp maple syrup
• 3 tbsp Dijon mustard
• Salt and pepper to taste

For the salad:

• 2 boneless skinless chicken breasts
• 2 cups butternut squash, diced
• 1 tbsp vegetable oil
• 4 cups chopped green kale
• 1 tbsp olive oil
• 1 apple, diced
• 1/3 cup pecan halves
• 1/4 cup dried cranberries
• 1/4 cup crumbled goat cheese
• Salt and pepper to taste

Preparation

In a small bowl, whisk the vinaigrette ingredients.
Pour half of the vinaigrette over the chicken breasts and marinate in the refrigerator for at least 30 minutes. Set remaining vinaigrette aside.
Preheat the oven to 375°F.
Arrange the marinated chicken breasts on one side a large nonstick or parchment-lined baking sheet. On the other side, add the squash and drizzle with the vegetable oil and season with salt and pepper to taste.
Bake for 25 minutes or until the squash has softened and the chicken has reached an internal temperature of 165°F. Once the chicken has cooled slightly, thinly slice it.
In a large bowl, add kale and drizzle with the olive oil and salt and pepper to taste. Massage kale until it becomes tender.
Arrange the kale in a large serving dish and top it with the remaining ingredients including the cooked squash and sliced chicken breast. Top with the remaining vinaigrette,
Serve immediately.