Autumn Butternut and Kale Salad with Maple Vinaigrette Recipe

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

1 tablespoon pure maple syrup

1 ½ teaspoons Mazola® Corn Oil

1 teaspoon Dijon mustard

1 teaspoon fresh lemon juice

⅛ teaspoon Spice Islands® Sea Salt

¼ teaspoon Spice Islands® Fine Grind Black Pepper