Name: Autumn Butternut and Kale Salad with Maple Vinaigrette
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Butternut squash - peeled, seeded, quartered, and cut into 1/4-inch thick slices - 4 cups; Thinly sliced red onion - 1 cup; Pure maple syrup - 1 cup; Mazola® Corn Oil - 1 teaspoon; Spice Islands® Thyme - ½ teaspoon; Spice Islands® Fine Grind Black Pepper - ¼ teaspoon; Thinly sliced kale - 4 cups; Grated Parmesan or Romano cheese - 1 ½ tablespoons; Chopped toasted pecans - 1 ½ tablespoons; Pure maple syrup - 1 tablespoon; Mazola® Corn Oil - 1 ½ teaspoons; Dijon mustard - 1 teaspoon; Fresh lemon juice - 1 teaspoon; Spice Islands® Sea Salt - ⅛ teaspoon; Spice Islands® Fine Grind Black Pepper - ¼ teaspoon

Ingredients for - Autumn Butternut and Kale Salad with Maple Vinaigrette

1. Butternut squash - peeled, seeded, quartered, and cut into 1/4-inch thick slices 4 cups

2. Thinly sliced red onion 1 cup

3. Pure maple syrup 1 cup

4. Mazola® Corn Oil 1 teaspoon

5. Spice Islands® Thyme ½ teaspoon

6. Spice Islands® Fine Grind Black Pepper ¼ teaspoon

7. Thinly sliced kale 4 cups

8. Grated Parmesan or Romano cheese 1 ½ tablespoons

9. Chopped toasted pecans 1 ½ tablespoons

10. Pure maple syrup 1 tablespoon

11. Mazola® Corn Oil 1 ½ teaspoons

12. Dijon mustard 1 teaspoon

13. Fresh lemon juice 1 teaspoon

14. Spice Islands® Sea Salt ⅛ teaspoon

15. Spice Islands® Fine Grind Black Pepper ¼ teaspoon

How to cook deliciously - Autumn Butternut and Kale Salad with Maple Vinaigrette

1 . Stage

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 . Stage

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.