Mazola shared with us this delicious recipe for Butternut and Kale Salad with Maple Vinaigrette, a cosy, nutrient-packed dish that’s perfect for fall—or anytime you’re craving warm, roasted flavours. Tender butternut squash and caramelised red onion are tossed with kale and finished with a sweet, tangy maple Dijon vinaigrette. A sprinkle of Parmesan and toasted pecans adds the perfect savoury crunch. It’s a satisfying salad that works as a hearty side or a light main.
Butternut and Kale Salad with Maple Vinaigrette
Serving Size: 6 cups
Total Time: 55 minutes
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
For 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
Directions:
- 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.
Tip: Cut out the heaviest part of the centre rib of each kale leaf.
