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| Autumn Butternut and Kale Salad with Maple Vinaigrette |
"A dietary powerhouse with squash and kale but you will want a second supporting because it tastes so accurate!"
Ingredients :
- 4 cups butternut squash - peeled, seeded, quartered, and reduce into 1/four-inch thick slices
- 1 cup thinly sliced red onion
- 1 cup natural maple syrup
- 1 teaspoon Mazola® Corn Oil
- 1/2 teaspoon Spice Islands® Thyme
- 1/four teaspoon Spice Islands® Fine Grind Black Pepper
- four cups thinly sliced kale
- 1 1/2 tablespoons grated Parmesan or Romano cheese
- 1 half 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/eight teaspoon Spice Islands® Sea Salt
- 1/four teaspoon Spice Islands® Fine Grind Black Pepper
Instructions :
| Prep : 20M | Cook : 6M | Ready in : 50M |
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- Heat oven to 450 tiers F. Toss squash, onion, maple syrup, oil, thyme and black pepper in a big bowl. Place calmly on massive rimmed baking sheet covered with parchment paper; roast half-hour or till squash is gentle and edges are beginning to brown.
- Place kale within the same large bowl. Toss with warm, cooked squash and onions and set apart. Whisk French dressing substances together. Drizzle over salad and toss to combine. Sprinkle with cheese and pecans; serve without delay.
Notes :
- 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.
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