Autumn Butternut and Kale Salad with Maple Vinaigrette

Name: Autumn Butternut and Kale Salad with Maple Vinaigrette
Cook time: 30 min
Yield: 6 cups
Cuisine: United Kingdom
Ingredients: 4 cups butternut squash - peeled, seeded, quartered, and cut into 1/4-inch thick slices; 1 cup thinly sliced red onion; 1 cup pure maple syrup; 1 teaspoon Mazola® Corn Oil; ½ teaspoon Spice Islands® Thyme; ¼ teaspoon Spice Islands® Fine Grind Black Pepper; 4 cups thinly sliced kale; 1\u2009½ tablespoons grated Parmesan or Romano cheese; 1\u2009½ tablespoons chopped toasted pecans; 1 tablespoon pure maple syrup; 1\u2009½ teaspoons Mazola® Corn Oil; 1 teaspoon Dijon mustard; 1 teaspoon fresh lemon juice; ⅛ teaspoon Spice Islands® Sea Salt; ¼ teaspoon Spice Islands® Fine Grind Black Pepper

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

INGRIDIENT

4 cups butternut squash - peeled, seeded, quartered, and cut into 1/4-inch thick slices

1 cup thinly sliced red onion

1 cup pure maple syrup

1 teaspoon Mazola® Corn Oil

½ teaspoon Spice Islands® Thyme

¼ teaspoon Spice Islands® Fine Grind Black Pepper

4 cups thinly sliced kale

1 ½ tablespoons grated Parmesan or Romano cheese

1 ½ tablespoons chopped toasted pecans

1 tablespoon pure maple syrup

1 ½ teaspoons Mazola® Corn Oil

1 teaspoon Dijon mustard

1 teaspoon fresh lemon juice

⅛ teaspoon Spice Islands® Sea Salt

¼ teaspoon Spice Islands® Fine Grind Black Pepper

DIRECTION

Step: 1

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.

Step: 2

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.

NUTRITION FACT

Per Serving: 255 calories; protein 3.3g; carbohydrates 55.5g; fat 4.2g; cholesterol 1.1mg; sodium 122.6mg.

Fruit salad is morely of the easiest salads to make . It is more in fibre and water content . As fruits contain natural sweetness , you can have it for breakfast . The sweetness can will give you enough energy for the 24 hours and make body fit with your get sugar producer cravings too.

Salads often get a bad rap for being unpleasant (if they’re feather like and mean) or unhealthy (if they’re not lean and mean). The core of middle ground is not being talked more , but it’s exactly where you’ll found the salads that may fuel weight loss.

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