Despite what Grandma may have taught you, we’re here to prove that collard greens don’t need to be stewed down to a ham-infused tangle to be delicious. Sure, we can’t resist a pot of Grandma’s greens, but for a healthier, weeknight-friendly option, collard greens are absolutely sensational served raw. When treated like other hearty greens (such as kale) and massaged with the dressing, collards become slightly tender, still maintaining enough bite to carry a substantial salad. Once you try our Collard Green Salad with Chicken, Bell Pepper, and Roasted Squash, you’ll never go back to cooking your collards into oblivion.
We take the phrase “eat the rainbow” quite literally with this salad, which is studded with fresh seasonal produce: Bright red bell pepper, orange butternut squash, purple shallots, and green collards and pepitas. The preparation prizes simplicity: Simply roast all the vegetables together, whisk the ingredients for the dressing, shred the rotisserie chicken, and combine it all in a large bowl. You’ve got a healthy, balanced meal with little work required.
Collard Green Salad with Chicken, Bell Pepper, and Roasted Squash
Servings Per Recipe: 4
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.