For a vegan option, omit the cheese or substitute with nutritional yeast. To toast the pecans, spread them on a baking sheet and bake at 350 degrees F for 5-7 minutes, or until fragrant. Alternatively, toast them in a dry skillet over medium heat, stirring frequently, until lightly browned. Feel free to add other seasonal vegetables, such as Brussels sprouts or apples, to the salad. The vinaigrette can be made ahead of time and stored in an airtight container in the refrigerator for up to 3 days.
Autumn Butternut and Kale Salad with Maple Vinaigrette
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PREP TIME20 mins
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COOK TIME30 mins
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TOTAL TIME50 mins
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SERVING6 People
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VIEWS28
Embrace the vibrant flavors of fall with this delightful salad! Roasted butternut squash and thinly sliced kale are tossed in a tangy maple vinaigrette, creating a symphony of sweet and savory notes that will leave you craving more.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate56 g
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Cholesterol1 mg
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Fiber3 g
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Protein3 g
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Saturated Fat1 g
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Sodium123 mg
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Sugar36 g
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Fat4 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Preheat oven to 450 degrees F. (5 minutes)
02 Step
Recipe View 3 mins In a large bowl, combine squash, onion, 1 cup maple syrup, 1 teaspoon corn oil, thyme, and 0.25 teaspoon black pepper. Toss to coat evenly. (3 minutes)
03 Step
Recipe View 2 mins Spread the mixture evenly on a large rimmed baking sheet lined with parchment paper. (2 minutes)
04 Step
Recipe View 30 mins Roast for 30 minutes, or until squash is tender and the edges are starting to brown.
05 Step
Recipe View 2 mins Place kale in the same large bowl used previously.
06 Step
Recipe View 3 mins Add the hot, cooked squash and onions to the kale and set aside. (2 minutes)
07 Step
Recipe View 2 mins In a small bowl, whisk together the remaining 1 tablespoon maple syrup, 1.5 teaspoons corn oil, Dijon mustard, lemon juice, salt, and remaining 0.25 teaspoon black pepper to create the vinaigrette. (3 minutes)
08 Step
Recipe View 1 mins Drizzle the vinaigrette over the salad and toss gently to combine. (2 minutes)
09 Step
Recipe View Sprinkle with grated Parmesan or Romano cheese and chopped toasted pecans. Serve immediately. (1 minute)
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Briana Turner
Jun 24, 2025I added some dried cranberries for a little extra sweetness, and it was amazing!
Michele Ohara
May 16, 2025This salad is absolutely delicious! The maple vinaigrette is the perfect complement to the roasted squash and kale.
Aglae Beer
Apr 12, 2025The recipe was easy to follow, and the salad turned out beautifully. I will definitely be making this again!
Ray Kunde
Mar 13, 2025I made this for a fall dinner party and it was a huge hit. Everyone loved the combination of flavors and textures.