Grace Hanson
@foodiegrace
Autumn Butternut Squash and Kale Salad with Maple Vinaigrette
A vibrant and nutritious salad featuring roasted butternut squash and kale, drizzled with a sweet maple vinaigrette, topped with Parmesan cheese and toasted pecans. Perfect for fall gatherings or a healthy side dish.
Details
- Diet:vegetarian
- Difficulty:medium
- Estimated Cost:N/A
- Ingredients:9
- Views:7
Recipe Information
- Prep time25 min.
- Cook time30 min.
- Total time55 min.
- Servings6
Ingredients
- 4 cups, peeled, seeded, quartered, and cut into 1/4-inch thick slices
- 1 cup, thinly sliced
- 1 cup
- 1 teaspoon
- 1/2 teaspoon
- 1/4 teaspoon
- 4 cups, thinly sliced
- 1 1/2 tablespoons, grated
- 1 1/2 tablespoons, chopped
Cooking Instructions
Follow our step-by-step guide on how to make Autumn Butternut Squash and Kale Salad with Maple Vinaigrette.
Step 1
Begin by preheating your oven to a sizzling 450 degrees F, or 232 degrees C.
Step 2
In a spacious bowl, mix together the butternut squash, red onion, maple syrup, corn oil, thyme, and a dash of black pepper, ensuring each piece is beautifully coated.
Step 3
Spread this vibrant mixture evenly across a large rimmed baking sheet lined with parchment paper, and let it roast in the oven for approximately 30 minutes, or until the squash is tender and the edges are delightfully caramelized.
Step 4
Once roasted, return the warm squash and onion blend to the bowl and gently fold in the sliced kale, allowing the residual heat to slightly wilt the greens.
Step 5
In a separate small bowl, whisk together the vinaigrette ingredients until well combined.
Step 6
Drizzle this zesty dressing over the salad and toss everything together for a harmonious blend of flavors.
Step 7
To finish, generously sprinkle the salad with grated cheese and chopped pecans, and serve immediately for a delightful culinary experience.
Step 8
Enjoy the warmth and richness of this seasonal dish!.