Autumn Butternut And Kale Salad With Maple Vinaigrette Food
AUTUMN BUTTERNUT AND KALE SALAD WITH MAPLE VINAIGRETTE
A nutritional powerhouse with squash and kale but you'll want a second helping because it tastes so good!
Provided by Mazola
Categories Trusted Brands: Recipes and Tips Mazola®
Time 50m
Yield 6
Number Of Ingredients 15
Steps:
- 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.
- 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 Facts : Calories 255.2 calories, Carbohydrate 55.5 g, Cholesterol 1.1 mg, Fat 4.2 g, Fiber 3.4 g, Protein 3.3 g, SaturatedFat 0.7 g, Sodium 122.6 mg, Sugar 36.2 g
KALE SALAD WITH ROASTED BUTTERNUT AND MAPLE CIDER VINAIGRETTE
This kale salad is packed with flavor from savory bacon, caramelized roasted butternut squash, sweet crunchy apples, toasted pecans and a tangy maple dijon vinaigrette. It's perfect as a side salad or can be served as a meal with additional protein! Paleo, gluten free, dairy free.
Provided by Michele Rosen
Categories Dinner Lunch Side Dish
Number Of Ingredients 16
Steps:
- Combine the vinaigrette ingredients in a small mason jar with a lid, or a small bowl. Either shake (for a jar) or whisk together well and set aside. You can make the dressing a day ahead of time and store refrigerated until ready to use. Simply shake or whisk before using.
- Preheat your oven to 425° F and line 2 large baking sheets with parchment paper. Place the butternut squash on one sheet and toss with 1 tablespoon oil and sprinkle all over with sea salt
- Place the sheet in the oven and roast for 30 minutes, or until browning on the outside and soft inside.
- Lay the bacon in a single layer on the second sheet. After the squash has roasted for 15 minutes, place the bacon in the oven either below or above the squash. The bacon should take between 13-15 minutes, so make sure to watch it for burning. Once done, remove from the oven and drain on paper towels. The butternut squash should be done at this point too.
- While the bacon and squash are in the oven, prepare the rest of the salad. Place the kale in a large bowl and sprinkle with 1 teaspoon oil and a little sea salt. Massage the kale with your hands to break down tough fibers and make the kale softer for the salad.
- In a small skillet over medium heat, melt the ghee or coconut oil. Once hot, add the pecans, sprinkle with salt and drizzle with the maple syrup. Cook, stirring occasionally, until toasted, careful not to burn the pecans. This should take just 2-3 minutes.
- Toss the kale with the roasted butternut and crumble the bacon over the top. Add the apples, pecans, and cranberries and toss to combine. Give the dressing a shake and toss as much as you like with the salad. Serve right away and enjoy!
Nutrition Facts : Calories 332 kcal, Carbohydrate 24 g, Protein 6 g, Fat 26 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 12 mg, Sodium 147 mg, Fiber 3 g, Sugar 8 g, UnsaturatedFat 19 g, ServingSize 1 serving
AUTUMN BUTTERNUT AND KALE SALAD WITH MAPLE VINAIGRETTE
A nutritional powerhouse with squash and kale but you'll want a second helping because it tastes so good!
Provided by Mazola
Categories Mazola®
Time 50m
Yield 6
Number Of Ingredients 15
Steps:
- 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.n
- 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.n
Nutrition Facts : Calories 255.2 calories, Carbohydrate 55.5 g, Cholesterol 1.1 mg, Fat 4.2 g, Fiber 3.4 g, Protein 3.3 g, SaturatedFat 0.7 g, Sodium 122.6 mg, Sugar 36.2 g
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