Autumn Butternut and Kale Salad with Maple Vinaigrette

Maple Dijon Vinaigrette

• 1 tablespoon pure maple syrup
• 1 ½ teaspoons Mazola® Corn Oil
• 1 teaspoon Dijon mustard
• 1 teaspoon fresh lemon juice
• 1/8 teaspoon Spice Islands® Sea Salt
• ¼ teaspoon Spice Islands® Fine Grind Black Pepper

• 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® Corn Oil
• ½ teaspoon Spice Islands® Thyme
• ¼ teaspoon Spice Islands® Fine Grind Black Pepper
• 4 cups thinly sliced kale
• 1 ½ tablespoons grated Parmesan or Romano cheese
• 1 ½ tablespoons chopped toasted pecans