Name: Winter Kale Salad with Kefir Dressing
Ingredients: ¼ cup plain kefir; 1 tablespoon apple cider vinegar; 1 teaspoon honey; 1 small clove garlic, grated; 1/2 teaspoon salt; 1/8 teaspoon freshly ground cracked pepper; 2 cups cubed butternut squash (about .6 lbs); 1/2 tablespoon olive oil; ¼ teaspoon salt; 1/8 teaspoon pepper; 1 bunch curly kale, stems removed and roughly chopped (about 8 packed cups); ½ large or 1 small apple, chopped; ¼ cup pumpkin seeds

Ingredients

Scale

For the marinade:

¼ cup soy sauce
¼ cup mirin
2 tablespoons toasted sesame oil
1 tablespoon gochujang (Korean red pepper paste)
1 lb. boneless, skinless chicken thighs, cut into 1-inch pieces

For the spicy mayo:

3 tablespoons plain Greek yogurt
3 tablespoons cup mayonnaise
1 teaspoon gochujang
½ teaspoon lime juice
½ teaspoon honey
¼ teaspoon salt

For the tacos:

1 tablespoon olive oil
8 corn tortillas, warmed
1 ¼ cups kimchi, chopped
1 avocado, sliced
1 large scallion, sliced
¼ cup fresh cilantro, chopped (about 2 tablespoons)

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Instructions

For the marinade:

In a medium mixing bowl, whisk together soy sauce, mirin, toasted sesame oil and gochujang. Add chicken, cover and store in the refrigerator for at least 2 hours and up to overnight.

For the spicy mayo:

In a small bowl, whisk together Greek yogurt, mayonnaise, gochujang, lime juice, honey and salt until combined.

For the tacos:

Drain excess marinade from chicken. Heat olive oil in a cast iron skillet over medium heat. Once oil is hot, add chicken and cook and stir until no longer pink, about 7-10 minutes.
Divide chicken, kimchi, and avocado among tortillas and top with spicy mayo, scallions and cilantro.