1 1/2 cups diced chicken
2 bunches kale, stems removed, finely chopped
Juice of 1 lemon
2 tsp. honey
1 tsp. salt
¼ tsp. red chili flakes
3 tbsp. olive oil
1 cup butternut squash, peeled & cut into small wedges
1/2 cup toasted cashews, broken up
1/3 cup pomegranate arils
In a large bowl, whisk lemon juice, honey, chili flakes and oil. Add kale and toss well to mix. Set aside.
On a sheet pan, roast squash in a 400°F oven for 15 minutes. Let cool.
Add cooled squash to kale mixture along with chicken, cashews and pomegranate arils. Toss well to combine ingredients before serving.