Autumn Butternut And Kale Salad With Maple Vinaigrette Recipes
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
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
More about "autumn butternut and kale salad with maple vinaigrette recipes"
BUTTERNUT SQUASH & KALE SALAD WITH MAPLE-BALSAMIC …
Instructions. Preheat oven to 400°F (204°C). Prepare the butternut squash: Slice off each end, cut vertically in half, and remove the seeds. Peel and cube squash into about 3/4" chunks. Line a baking pan with parchment paper …
From thegardengrazer.com
From thegardengrazer.com
FALL KALE SALAD WITH MAPLE VINAIGRETTE - LITTLE BROKEN
In a large bowl, toss kale leaves with half of the Maple Vinaigrette and use your hands to massage the vinaigrette into the leaves. It helps break down some of the toughness and reduce bitterness. Massage until the leaves …
From littlebroken.com
From littlebroken.com
KALE SALAD WITH MAPLE BUTTERNUT SQUASH - BLAHNIK BAKER
Preheat oven to 400 degrees F. Toss squash with olive oil, maple syrup and salt and pepper. Bake on a lined baking sheet 20-30 minutes. In the bowl of a food processor, process pomegranate seeds, mustard, vinegar and sugar until …
From aclassictwist.com
From aclassictwist.com
AUTUMN HARVEST SALAD WITH MAPLE CINNAMON VINAIGRETTE
Mix with your hands to make sure they're fully coated. Roast for 15 minutes. Remove and flip veggies and roast them for an additional 10 minutes. While they are roasting, whip up your dressing. In a bowl, combine the maple …
From ourbalancedbowl.com
From ourbalancedbowl.com
AUTUMN BUTTERNUT SQUASH AND KALE SALAD WITH MUSTARD MAPLE …
As you can see, this is a kale kind of a week. I’ve made this Autumn Butternut Squash and Kale Salad twice in one week already, if that says anything about this salad. It’s good stuff! Marc also mentioned on the way home tonight from a friend’s house (to which I brought the salad) that he “really liked that salad.” And um, if you know ...
From greensnchocolate.com
Reviews 3Estimated Reading Time 2 mins
From greensnchocolate.com
Reviews 3Estimated Reading Time 2 mins
KALE AND BUTTERNUT SQUASH FALL SALAD - UNPEELED JOURNAL - A FOOD
For the Butternut Squash. Preheat the oven to 425°F and line or grease a sheet pan. Toss the butternut squash with olive oil, salt, and some black pepper. Roast for 30 to 40 minutes, until soft. Keep warm or at room temperature. (Can be made up to …
From unpeeledjournal.com
From unpeeledjournal.com
AUTUMN KALE SALAD WITH ROASTED GRAPES AND BUTTERNUT SQUASH
Craving a salad during comfort food season? This combo of kale, caramelized juicy grapes, and sweet butternut squash in a roasted garlic dressing will satisfy your taste buds. Growing up, salad was never a main meal. Salad instead was served in its own bowl, next to your plate, and topped with whatever bottle of dressing that was pulled from ...
From olivejude.com
From olivejude.com
AUTUMN KALE SALAD WITH MAPLE BALSAMIC VINAIGRETTE
Slice the squash lengthwise and remove seeds. Slice again into half-moon shapes and transfer to a mixing bow. Toss squash with oil, salt and pepper. Transfer to a greased rimmed baking sheet and arrange evenly. Bake for 10 minutes and then flip squash. Bake again for 10-15 more minutes until browned on both sides.
From hannahmageerd.com
From hannahmageerd.com
FALL HARVEST SALAD WITH MAPLE CINNAMON CIDER VINAIGRETTE
Pepita Seeds and Pomegranate Seeds: For a little bit of extra sweetness and crunch.Feel free to omit either ingredient, or substitute dried cranberries for the pomegranate seeds. Fresh Apples: A tart and crisp apple such as Pink Lady or Honeycrisp works really well in this salad. Maple Cinnamon Cider Vinaigrette: Six simple ingredients make up this vinaigrette--olive oil, apple …
From toppedwithhoney.com
From toppedwithhoney.com
FALL HARVEST SALAD WITH MAPLE VINAIGRETTE - CLEAN GREEN SIMPLE
Fall Harvest Salad. Grease or line a baking dish with parchment paper. Preheat the oven to 375°F. In a small bowl, toss the cubed butternut squash with oil, salt, and pepper. Transfer the butternut squash to the baking dish. Bake for 40 to 45 minutes, flipping once halfway, until slightly caramelized.
From cleangreensimple.com
From cleangreensimple.com
THE ULTIMATE AUTUMN SALAD + ORANGE MAPLE VINAIGRETTE
Preheat oven to 425 degrees. Cut off ends of delicata squash then cut it in half, lengthwise. Scoop out seeds then cut into slices about ½-inch thick. Place squash slices in a large bowl then drizzle with one tablespoon olive oil and sprinkle with sea salt and black pepper. Toss until evenly coated.
From dashofjazz.com
From dashofjazz.com
AUTUMN SALAD WITH MAPLE DIJON VINAIGRETTE - DISHING OUT HEALTH
Instructions. Preheat oven to 425ºF. In a small bowl, combine olive or avocado oil, maple syrup, cinnamon, cayenne, and salt; stir with a whisk. Arrange sweet potatoes on a baking sheet and pour maple mixture overtop; toss until cubes are well-coated.
From dishingouthealth.com
From dishingouthealth.com
AUTUMN BUTTERNUT AND KALE SALAD WITH MAPLE VINAIGRETTE - MAZOLA®
Instructions. Heat oven to 450°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.
From mazola.com
From mazola.com
KALE SALAD WITH ROASTED BUTTERNUT AND MAPLE CIDER …
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 oil and sprinkle 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.
From paleorunningmomma.com
From paleorunningmomma.com
EASY FALL HARVEST SALAD WITH MAPLE VINAIGRETTE - PERCHANCE TO COOK
In a medium bowl, add the olive oil, apple cider vinegar, maple syrup, salt, pepper, rubbed sage or thyme, and cinnamon and mix until the mixture has thickened. Once the veggies are roasted, you can put the salad together in two ways. 1) Mixing it all together or 2) Making individual plates.
From perchancetocook.com
From perchancetocook.com
HARVEST KALE SALAD WITH BUTTERNUT SQUASH - THE AVOCADO NUT
Pour 1 tbsp of olive oil over the leaves and use your hands to massage the kale for about 2 minutes (see above) Mix the pesto in with the kale leaves and toss to coat. Top the kale with roasted butternut squash, chopped dried apricots, pumpkin seeds, optional goat cheese. If desired, add meat of choice.
From theavocadonut.com
From theavocadonut.com
BUTTERNUT SQUASH TURKEY KALE SALAD - LIFE, LOVE, AND GOOD FOOD
Instructions. To prep this salad for a week’s worth of lunches, start with a bunch of kale. Remove the stems from the kale and wash the leaves.
From lifeloveandgoodfood.com
From lifeloveandgoodfood.com
BUTTERNUT SQUASH KALE SALAD WITH MAPLE BACON VINAIGRETTE
Ingredients. For the Salad: 2 bushels kale, de-stemmed and leaves torn; 2 cups brussel sprouts, shredded; 1 butternut squash, peeled and cubed; 1 apple, thinly sliced
From prescribe-nutrition.com
From prescribe-nutrition.com
AUTUMN KALE SALAD WITH BUTTERNUT - A RED SPATULA
The flavors. I love the combination of the massaged kale, creamy butternut, crispy bacon, and tart pomegranates. Not to mention the crisp, sweet apples, and crunchy pecans. As if all this wasn't enough, the maple poppy seed dressing is the best topping. It is pretty simple to make. Sure the butternut takes a little time, but it really is pretty ...
From aredspatula.com
From aredspatula.com
AUTUMN KALE & BUTTERNUT SQUASH SALAD - A SIMPLE PALATE
Preheat oven to 350F. (1) use a peeler to remove the skin from the butternut squash. (2) carefully cut the squash into halved slices. Then arrange on a sheet pan with oil, cinnamon, and salt. Roast for 25-30 minutes – flip halfway through. Step 1. Step 2.
From asimplepalate.com
From asimplepalate.com
AUTUMN APPLE SALAD (WITH A MAPLE VINAIGRETTE) - HOUSE OF YUMM
Step 1: Add all ingredients for the maple vinaigrette into a small jar. Step 2: shake or whisk all of the ingredients together until smooth and well combined. The mustard and oil will mix together. Step 3: Layer the spinach with all the …
From houseofyumm.com
From houseofyumm.com
MAPLE MUSTARD BUTTERNUT SQUASH KALE SALAD - GINGER WITH SPICE
Prepare two baking sheets with parchment paper. Pre-heat oven to 400F (200C). Butternut squash: Peel and cube butternut squash and place on one baking sheet. Mix with the other ingredients (except maple syrup) for the butternut squash. Brussels sprouts: Remove stem from brussels sprouts and place in a food processor.
From gingerwithspice.com
From gingerwithspice.com
AUTUMN KALE SALAD + MAPLE SAGE VINAIGRETTE RECIPE - SIDECHEF
Step 6. Heat Coconut Oil (3 Tbsp) medium heat in a saute pan. Begin removing the leaves from the Fresh Sage (3 sprigs) . Step 7. When the oil is hot, toss the sage leaves into the pan. Let the sage sizzle for about 3-4 minutes. Remove the leaves with a slotted spoon and set aside on a paper towel to drain. Step 8.
From sidechef.com
From sidechef.com
AUTUMN BUTTERNUT AND KALE SALAD WITH MAPLE VINAIGRETTE
Ingredients. Servings: 6 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
From worldbestbreadcrumbrecipes.blogspot.com
From worldbestbreadcrumbrecipes.blogspot.com
WARM KALE + BUTTERNUT SQUASH SALAD WITH MAPLE BALSAMIC …
Top kale with the roasted butternut squash mixture and drizzle in the maple syrup and balsamic vinegar. Gently stir it all together until the kale is well coated and slightly wilted about 3-5 minutes. Sprinkle with salt and pepper and give a final stir. Remove from heat and place onto a serving dish. Next, sprinkle over the cranberries, pecans, croutons and cheese. Then …
From localsavour.com
From localsavour.com
AUTUMN BUTTERNUT AND KALE SALAD WITH MAPLE VINAIGRETTE THE BEST …
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.
From bestastyrecipes.blogspot.com
From bestastyrecipes.blogspot.com
POPULAR RECIPES AUTUMN BUTTERNUT AND KALE SALAD WITH MAPLE …
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.
From recipeseliquid.blogspot.com
From recipeseliquid.blogspot.com
AUTUMN SALAD WITH MAPLE BALSAMIC VINAIGRETTE - GREEN HEART LOVE
Preheat oven to 400°F. Spread the Brussels sprouts and sweet potatoes over a baking sheet lined with parchment paper. Drizzle with extra virgin olive oil and sprinkle salt and crushed black pepper.
From greenheartlove.com
From greenheartlove.com
AUTUMN BUTTERNUT SQUASH SALAD WITH MAPLE BALSAMIC VINAIGRETTE
Preheat oven to 350 degrees. To prepare butternut squash, peel skin and remove seeds from interior. Dice into 1/2 inch cubes. Put squash onto pregreased, foil lined baking pan. Spray with olive oil spray and season with salt and pepper. Put into oven and roast for 25-30 minutes, or until soft and slightly charred.
From withsaltandwit.com
From withsaltandwit.com
BUTTERNUT SQUASH KALE SALAD WITH MAPLE BACON VINAIGRETTE
2 bushels of kale, de-stemmed and leaves torn 2c brussel sprouts, shredded 1 butternut squash, peeled and cubed 1 apple, thinly sliced 1/2c pomegranate seeds 1/4c pumpkin seeds *3 strips of cooked, crispy bacon, crumbled olive oil, for the squash and the kale salt + pepper for the dressing: 3/4c olive oil 1/3c maple syrup 1tbsp balsamic vinegar
From honey-street.com
From honey-street.com
AUTUMN HARVEST SALAD WITH MAPLE DIJON VINAIGRETTE
punch of sea salt and freshly ground black pepper. Preheat oven to 425ºF. Toss the cubed butternut squash with olive oil, salt and pepper. Spread in an even layer on a rimmed baking sheet. Roast, tossing occasionally, until tender and slightly browned, about 20 minutes or so. Let cool slightly.
From tasty-yummies.com
From tasty-yummies.com
AUTUMN SALAD WITH MAPLE ROASTED BUTTERNUT SQUASH - GREENS
I started by roasting a diced butternut squash in maple syrup, olive oil, and a dash of cinnamon. I would’ve been satisfied with a big bowl of this caramelized, cinnamon-spiced squash but I couldn’t stop there. I added the squash to a salad of mixed greens, goat cheese, pecans, and pomegranate seeds, all tossed in a maple-dijon vinaigrette. It’s like autumn in a …
From greensnchocolate.com
From greensnchocolate.com
BUTTERNUT AND KALE SALAD WITH MAPLE VINAIGRETTE - MAZOLA® OILS
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. Recipe Tip: Cut out the heaviest part of the center rib of each kale leaf.
From mazola.ca
From mazola.ca
AUTUMN BUTTERNUT AND KALE SALAD WITH MAPLE VINAIGRETTE
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
From recipesty.com
From recipesty.com
KALE AND FARRO SALAD WITH ROASTED BUTTERNUT SQUASH
Butternut Squash. Preheat your oven to 400°F then peel and cut the squash into 1 inch cubes. Toss in 1 tablespoons of olive oil and 1 tablespoon of light brown sugar. Add to a lined baking sheet and cook for around 20 minutes, flipping halfway through, until tender. Remove and let cool while preparing the salad.
From disheswithdad.com
From disheswithdad.com
AUTUMN BUTTERNUT AND KALE SALAD WITH MAPLE VINAIGRETTE
Dec 3, 2015 - A nutritional powerhouse with squash and kale but you'll want a second helping because it tastes so good!
From pinterest.com
From pinterest.com
AUTUMN SALAD WITH MAPLE VINAIGRETTE - DIETETIC DIRECTIONS
1.Chop and clean kale and place into large bowl. 2.Add chopped apple, goat cheese, craisins on top of salad greens. 3.Toast walnuts and pumpkin seeds in the microwave for 30-60 seconds to boost flavour. Top salad with roasted …
From dieteticdirections.com
From dieteticdirections.com
KALE BUTTERNUT SQUASH SALAD WITH MAPLE VINAIGRETTE
Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone mat. Spread the butternut squash out onto the prepared sheet. Drizzle olive oil all over the squash. Lightly sprinkle salt all over the squash. Bake the squash for 20 to 25 minutes, until the squash is fork-tender.
From monpetitfour.com
From monpetitfour.com
AUTUMN BUTTERNUT AND KALE SALAD WITH MAPLE VINAIGRETTE
Sep 6, 2016 - A nutritional powerhouse with squash and kale but you'll want a second helping because it tastes so good!
From pinterest.co.uk
From pinterest.co.uk
10 BEST AUTUMN SALAD RECIPES - INSANELY GOOD
8. Fall Harvest Spinach Salad. This vibrant salad features plenty of greens, oranges, and brownish-reds, and it’s full of flavorful fall ingredients. Containing butternut squash, cooked quinoa, pumpkin seeds, apples, dried cranberries, and spinach, it’s hearty, healthy, and high in protein and fiber.
From insanelygoodrecipes.com
From insanelygoodrecipes.com
RECIPE: AUTUMN BUTTERNUT AND KALE SALAD WITH MAPLE VINAIGRETTE ...
Recipe: Autumn Butternut and Kale Salad with Maple Vinaigrette : Betsy at Recipelink.com - 9-20-2014 : 8: Recipe: Twice Baked Sweet Potatoes with Cranberry Topping (make ahead) Betsy at Recipelink.com - 9-20-2014 : 9: Recipe: Roasted Rainbow Potatoes (red, Yukon gold and purple potatoes) Betsy at Recipelink.com - 9-20-2014 : 10
From recipelink.com
From recipelink.com
ROASTED KALE SALAD WITH APPLE MAPLE VINAIGRETTE - BEING NUTRITIOUS
Preheat oven to 350 degrees F. Place the chopped potatoes, squash, and beets on a baking sheet lined with parchment, and toss with 2 tsp oil. Sprinkle lightly with salt, if desired. Bake for about an hour (more or less depending on the size of your chop), until soft and browned.
From beingnutritious.com
From beingnutritious.com
AUTUMN SALAD WITH MAPLE-CIDER VINAIGRETTE - SOUTHERN LIVING
Advertisement. Step 2. Meanwhile, whisk together vinegar, maple syrup, Dijon mustard, shallot, and remaining ½ teaspoon salt in a small bowl. Gradually whisk in remaining 6 tablespoons oil until combined. Step 3. Toss together kale and half of the vinaigrette (about 5 …
From southernliving.com
From southernliving.com
KALE & BRUSSELS SPROUT AUTUMN SALAD - COOKING ON THE FRONT BURNER
Remove and let cool to room temperature. Place kale in a bowl and massage with your hands about 1 tablespoon of olive oil. Add brussels sprouts, pecans, red onion, blue cheese, dried cranberries and cooled butternut squash. To make vinaigrette, place ingredients in a small food processor and mix until combined. Drizzle over salad, toss and serve!
From cookingonthefrontburners.com
From cookingonthefrontburners.com
You'll also love
