Roast the Veggies

Preheat the oven to 425°F

Toss the squash, sweet potatoes and red onion with olive oil, salt, pepper and maple syrup. Place on a sheet tray coated in oil (make sure the veggies are not overlapping). Roast for 25 minutes, flip the squash and turn the sheet tray 90 degrees and cook for another 20 minutes (we’re looking for the edges to caramelize!).

Remove from the oven and set aside to cool slightly.

While that bakes, prep your kale! Add the kale to a large salad bowl. Drizzle 1 Tbsp olive oil and about 1/4 tsp kosher salt over the kale. With your hands, massage the oil into the kale for about 1 minute. Add the arugula and toss with the kale. Place in the fridge. 

Toast the Nuts

Optional, but makes a difference! Throw your nuts into a small skillet over medium-high heat. Toast for about 5 minutes, occasionally stirring. Remove from heat to cool slightly.

Make the Vinaigrette

Add everything to a jar with a lid. Shake vigorously to combine.

Assemble

To the large salad bowl with the kale and arugula, top with the roasted vegetables, then add the shredded chicken. Top with the nuts, dried cherries or cranberries, and the cubed apple. Crumble the goat cheese on top. Drizzle the vinaigrette all over it!