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Butternut and Kale Salad with Maple Vinaigrette

The Goods
  • 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® Corn 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® Corn Oil
  • 1 teaspoon Dijon mustard
  • 1 teaspoon fresh lemon juice
  • 1/8 teaspoon sea salt
  • 1/4 teaspoon black fine grind pepper

A nutritional powerhouse with squash and kale but you'll want a second helping because it tastes so good!

6 cups
Prep Time:
20 min
Total Time:
20 min
Make Good is Easy

Heat oven to 450°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.


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