Autumn Butternut and Kale Salad with Maple Vinaigrette

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

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 255 Calories

Ingredients

• 1 teaspoon fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 tablespoon pure maple syrup
• 1 cup thinly sliced red onion
• 1 cup pure maple syrup
• ¼ teaspoon Spice Islands® Fine Grind Black Pepper
• 1 ½ teaspoons Mazola® Corn Oil
• ½ teaspoon Spice Islands® Thyme
• ⅛ teaspoon Spice Islands® Sea Salt
• 1 teaspoon Mazola® Corn Oil
• 4 cups thinly sliced kale
• 1 ½ tablespoons grated Parmesan or Romano cheese
• 1 ½ tablespoons chopped toasted pecans

Recipe Instructions

Step 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.n

Step 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.n