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Autumn Butternut and Kale Salad with Maple Vinaigrette
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Delicious and nutritious squash and kale dish that will leave you craving more!
Ingredients:
  • 4 cups butternut squash - peeled, seeded, quartered, and cut into 1/4-inch thick slices
  • 1 cup thinly sliced red onion
  • 1 cup pure maple syrup
  • 1 teaspoon Mazola® Corn Oil
  • 0.5 teaspoon Spice Islands® Thyme
  • 0.25 teaspoon Spice Islands® Fine Grind Black Pepper
  • 4 cups thinly sliced kale
  • 1.5 tablespoons grated Parmesan or Romano cheese
  • 1.5 tablespoons chopped toasted pecans
  • 1 tablespoon pure maple syrup
  • 1.5 teaspoons Mazola® Corn Oil
  • 1 teaspoon Dijon mustard
  • 1 teaspoon fresh lemon juice
  • 0.125 teaspoon Spice Islands® Sea Salt
Instructions:
  • Preheat the oven to 450 degrees F. Combine squash, onion, maple syrup, oil, thyme, and black pepper in a large bowl, ensuring they are evenly coated. Spread the mixture on a large rimmed baking sheet lined with parchment paper. Roast for 30 minutes, or until the squash is tender with slightly golden edges.
  • Combine kale with hot, cooked squash and onions in a large bowl. Set aside. Whisk vinaigrette ingredients together, then drizzle over the salad and toss well. Sprinkle with cheese and pecans before serving promptly.

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