Here, the breakfast favorite, 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 the Maple Butternut Apple Salad with Granola Croutons 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.
TIP: Going plant based? Try using a crumbled meat alternative or even chopped vegan sausage instead of turkey in these savory pancakes.
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Maple Butternut Apple Salad with Granola Croutons
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Ingredients
- 3 cups peeled cubed butternut squash
- 2 tsp Tbsp + 2grapeseed oil or avocado oil divided
- 1/2 tsp salt divided
- 2 Medjool dates pitted
- 2 Tbsp maple syrup
- 2 Tbsp cider vinegar
- 1 Tbsp fresh thyme
- 1 tsp grainy Dijon mustard
- 1 garlic clove chopped
- 8 cups baby kale
- 1 large apple unpeeled, sliced
- 1/4 cup sliced pecans
- 1 cup low-sugar granola
Instructions
- Preheat oven to 400 F. Toss butternut squash with 2 tsp oil and 1/4 tsp salt. On baking sheet, spread out and roast butternut squash until darkened and tender, stirring once, about 30 minutes.
- Into high-speed blender container, place dates, maple syrup, cider vinegar, 2 Tbsp oil, thyme, mustard, garlic, and 1/4 tsp salt. Blend until smooth. If dressing is too thick, thin with a small amount of water.
- Divide kale, butternut squash, apple slices, and pecans among serving plates. Drizzle on date dressing and scatter on granola.
Recipe Notes
Per serving: 450 calories; 10 g protein; 17 g total fat (2 g sat. fat); 75 g total carbohydrates (32 g sugars, 14 g fiber); 388 mg sodium
