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
• 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