Autumn Butternut and Kale Salad with Maple Vinaigrette Recipe
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Yield:
8 servings
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Total Time:
20 mins
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Prep Time:
20 mins
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Cook Time:
Ingredients
- 4 cups 1/4-inch thick slices butternut squash (8 ounces to 1 pound, peeled
- 1 cup thinly sliced red onion
- 2 tablespoons pure maple syrup
- 1 teaspoon Mazola® Corn Oil
- 1/2 teaspoon leaf thyme
- 1/4 teaspoon black fine grind pepper
- 4 cups thinly sliced kale
- 1-1/2 tablespoons grated Parmesan or Romano cheese
- 1-1/2 tablespoons chopped, toasted pecans
- Maple Dijon Vinaigrette
- 1 tablespoon pure maple syrup
- 1-1/2 teaspoons Mazola® Corn Oil
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh lemon juice
- 1/8 teaspoon sea salt
- 1/4 teaspoon black fine grind pepper
Instructions
- Step 1) Heat oven to 450°F.
- Step 2) 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.
- Step 3) Place kale in the same large bowl. Toss with hot, cooked squash and onions and set aside.
- Step 4) Whisk vinaigrette ingredients together. Drizzle over salad and toss to combine. Sprinkle with cheese and pecans; serve immediately.
- Recipe Tip: Cut out the heaviest part of the center rib of each kale leaf. To thinly slice kale, roll leaves together like a fat 'cigar', then slice thinly.
