Recipe information
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
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
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.