Medium

Autumn Butternut and Kale Salad with Maple Vinaigrette

Name: Autumn Butternut and Kale Salad with Maple Vinaigrette
Prep time: 20 min
Cook time: 33 min
Total time: 53 min
Yield: 4 servings
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 teaspoons Spice Islands® Thyme; 0.25 teaspoons 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

Total Time

53 min

20m prep · 33m cook

Servings

4 people

Rating

—

Difficulty

Medium

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🥬 Vegetarian 🌾 Gluten-Free 🥜 Nut-Free ☪️ Halal ✡️ Kosher

A nutritional powerhouse with squash and kale but you'll want a second helping because it tastes so good!

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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 teaspoons Spice Islands® Thyme
0.25 teaspoons 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

Instructions

1

Heat oven to 450 degrees F. Toss squash, onion, maple syrup, oil, thyme and black pepper in a large bowl. Place evenly on large rimmed baking sheet lined with parchment paper; roast 30 minutes or until squash is tender and edges are starting to brown.
2

Place kale in the same large bowl. Toss with hot, cooked squash and onions and set aside. Whisk vinaigrette ingredients together. Drizzle over salad and toss to combine. Sprinkle with cheese and pecans; serve immediately.