Butternut and Kale Salad with Maple Vinaigrette
With Mazola® Canola Oil
SERVING SIZE
6 CUPS
TOTAL TIME
55 MINUTES
SKILL LEVEL
BEGINNER
Ingredients:
- 4 cups 1/4-inch thick slices butternut squash (peeled, quartered and seeded )
- 1 cup thinly sliced red onion
- 2 tablespoons pure maple syrup
- 1 teaspoon Mazola Canola 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® Canola Olive Oil Blend
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh lemon juice
- 1/8 teaspoon sea salt
- 1/4 teaspoon black fine grind pepper
Instructions:
- Heat oven to 450°F.
- Toss squash, onion, maple syrup, Mazola Vegetable 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.
- 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.
Recipe Tip: Cut out the heaviest part of the center rib of each kale leaf.
