This bright, colorful salad features soft squash that is perfect in the fall for salad.
Ingredients
1 1/2 teaspoons extra-virgin olive oil
1 teaspoon apple cider vinegar
1/2 teaspoon molasses
1/4 teaspoon Dijon mustard
1 1/2 cups baby kale
1/2 cup diced peeled butternut squash, roasted
2 tablespoons red bell pepper strips
2 tablespoons chopped pecans
1/8 teaspoon kosher salt
1 ounce skinless, boneless rotisserie chicken breast, shredded (about 1/4 cup)
