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.
Date night
Soft and oh-so sweet, Medjool dates are a great way to add natural sweetness to everything from baked goods to DIY energy bars and dressings. You’ll also benefit from their fibre and nutrients, including vitamin B6 and potassium, which aren’t found in refined sugar.
Maple Butternut Apple Salad with Granola Croutons
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:
- calories450
- protein10 g
- total fat17 g
- sat. fat2 g
- total carbohydrates75 g
- sugars32 g
- fibre14 g
- sodium388 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.
Matthew Kadey, MSc, RD
Matthew Kadey is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
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