This is one of those chicken salads that just works. It’s my go-to dish before the Yom Kippur fast: hearty, nutritious, and full of the things that keep me satisfied longer. It also happens to be absolutely delicious.

Feel free to substitute any ingredient that doesn’t work for you. For years, I’ve debated whether kale really belongs—or if cavolo nero is the better choice. But cavolo nero isn’t always easy to find. Let me know what you think!

INGREDIENTS:

• 6 tablespoons extra-virgin olive oil
• 1 pound butternut squash, peeled, seeded, and cut into 1-inch pieces (3 cups)
• 2 teaspoons ground cumin
• Salt and pepper
• 4 (6- to 8-ounces) boneless, skinless chicken breasts
• 3 tablespoons lemon juice
• 1½ tablespoons tahini
• 6 ounces (6 cups) baby kale or cavolo nero 
• 6 ounces seedless red grapes, halved (1 cup)

METHOD:

1. Cook the squash: Heat 1 tablespoon olive oil in a large non-stick frying pan over medium-high heat until shimmering. Add the butternut squash, ½ teaspoon cumin, ¾ teaspoon salt, and ¼ teaspoon pepper. Cook, covered, stirring occasionally, until tender—about 15 minutes. Transfer to a plate to cool.
2. Cook the chicken: Pat the chicken dry with paper towels. Season with the remaining 1½ teaspoons cumin, salt, and pepper. Heat another tablespoon of oil in the same pan over medium-high heat. When hot, add the chicken and cook until well browned and the internal temperature reaches 71°C (160°F)—about 6 minutes per side. Remove from the pan and let rest.
3. Prepare the dressing and kale: In a large bowl, whisk together the lemon juice, tahini, remaining ¼ cup olive oil, ½ teaspoon salt, and ¼ teaspoon pepper. Add the kale and rub the dressing into the leaves to soften them. Leave to rest for 10–30 minutes.
4. Assemble the salad: Just before serving, add the grapes and roasted squash to the bowl and toss to combine. Slice the chicken and serve on top of the salad.

MAKE AHEAD:

All elements of this dish can be prepared up to 2 days in advance and stored in the fridge in separate airtight containers. About 10–30 minutes before serving, rub the dressing into the kale to soften it. Add the grapes, squash, and sliced chicken just before serving.