How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Autumn Butternut And Kale Salad With Maple Vinaigrette?

You need 16 ingredients. The key ingredients include: 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, 1 teaspoon Mazola(R) Corn Oil, and more.

Is Autumn Butternut And Kale Salad With Maple Vinaigrette suitable as salads?

Yes, Autumn Butternut And Kale Salad With Maple Vinaigrette falls under the Salads category and is a great choice for this type of meal.

How do I store leftover Autumn Butternut And Kale Salad With Maple Vinaigrette?

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Autumn Butternut And Kale Salad With Maple Vinaigre

Name: Autumn Butternut And Kale Salad With Maple Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 1 teaspoon Mazola(R) Corn Oil; 1/2 teaspoon Spice Islands(R) Thyme; 1/4 teaspoon Spice Islands(R) Fine Grind Black Pepper; 4 cups thinly sliced kale; 1 1/2 tablespoons grated Parmesan or Romano cheese; 1 1/2 tablespoons chopped toasted pecans; Maple Dijon Vinaigrette:; 1 tablespoon pure maple syrup; 1 1/2 teaspoons Mazola(R) Corn Oil; 1 teaspoon Dijon mustard; 1 teaspoon fresh lemon juice; 1/8 teaspoon Spice Islands(R) Sea Salt; 1/4 teaspoon Spice Islands(R) Fine Grind Black Pepper

Fresh, crisp and full of flavor — this Autumn Butternut And Kale Salad With Maple Vinaigrette is a must-try. Made with butternut squash, red onion, mapl…

This Autumn Butternut And Kale Salad With Maple Vinaigrette relies on simple, everyday ingredients such as thinly sliced red onion, pure maple syrup, mazola(r) corn oil and spice islands(r) thyme. It comes together quickly and makes 4 servings, at about 1918 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It works as a light main on its own or as a starter alongside crusty bread, and it's just as good for a cozy night in as it is for feeding a crowd. Leftovers keep well, so it's a smart choice for meal prep too.

Updated Jun 30, 2026

Serves 4 Salads

1918

kcal

Calories

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

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Autumn Butternut And Kale Salad With Maple Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

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