Autumn Butternut And Kale Salad With Maple Vinaigrette
Inspired by panera's autumn squash soup, this cold weather favorite promises a delightfully creamy texture with a slightly sweet yet balanced flavor, and comes together in less than an hour.
Recipe Summary 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!
Ingredients | Soup Recipes With Kale And Butternut Squash4 cups butternut squash - peeled, seeded, quartered, and cut into 1/4-inch thick slices1 cup thinly sliced red onion1 cup pure maple syrup1 teaspoon Mazola® Corn Oil½ teaspoon Spice Islands® Thyme¼ teaspoon Spice Islands® Fine Grind Black Pepper4 cups thinly sliced kale1 ½ tablespoons grated Parmesan or Romano cheese1 ½ tablespoons chopped toasted pecans1 tablespoon pure maple syrup1 ½ teaspoons Mazola® Corn Oil1 teaspoon Dijon mustard1 teaspoon fresh lemon juice⅛ teaspoon Spice Islands® Sea Salt¼ teaspoon Spice Islands® Fine Grind Black PepperDirectionsHeat 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.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. To thinly slice kale, roll leaves together like a fat 'cigar', then slice thinly.Info | Soup Recipes With Kale And Butternut Squashprep:
20 mins
cook:
30 mins
total:
50 mins
Servings:
6
Yield:
6 cups
TAG : Autumn Butternut And Kale Salad With Maple VinaigretteTrusted Brands: Recipes and Tips, Mazola®,
