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Food

Maple Butternut Apple Salad with Granola Croutons

Serves 4

Written by
Maple Butternut Apple Salad with Granola Croutons

Here, the breakfast favourite, granola, serves as a crunchy topping for this salad featuring seasonal delights, including sweet butternut and apple. The maple-date dressing is sure to be kid-approved. You can add cooked lentils to move it from side dish to complete plant-based meal. If desired, swap out butternut for pumpkin or sweet potato and add a creamy touch with feta or soft goat cheese. 

Ingredients

  • 3 cups (750 mL) peeled, cubed butternut squash
  • 2 Tbsp + 2 tsp (30 mL + 10 mL) grapeseed oil or avocado oil, divided
  • 1/2 tsp (2 mL) salt, divided
  • 2 Medjool dates, pitted
  • 2 Tbsp (30 mL) maple syrup
  • 2 Tbsp (30 mL) cider vinegar
  • 1 Tbsp (15 mL) chopped fresh thyme
  • 1 tsp (5 mL) grainy Dijon mustard
  • 1 garlic clove, chopped
  • 8 cups (2 L) baby kale
  • 1 large apple, unpeeled, sliced
  • 1/4 cup (60 mL) chopped pecans, toasted
  • 1 cup (250 mL) low-sugar granola

Nutrition

Per serving:

  • calories 450
  • protein 10 g
  • total fat 17 g
    • sat. fat 2 g
  • total carbohydrates 75 g
    • sugars 32 g
    • fibre 14 g
  • sodium 388 mg

Directions

01
Preheat oven to 400 F (200 C). Toss butternut squash with 2 tsp (10 mL) oil and 1/4 tsp (1 mL) salt. On baking sheet, spread out and roast butternut squash until darkened and tender, stirring once, about 30 minutes.
02
Into high-speed blender container, place dates, maple syrup, cider vinegar, 2 Tbsp (30 mL) oil, thyme, mustard, garlic, and 1/4 tsp (1 mL) salt. Blend until smooth. If dressing is too thick, thin with a small amount of water.
03
Divide kale, butternut squash, apple slices, and pecans among serving plates. Drizzle on date dressing and scatter on granola.

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