Maple Butternut Apple Salad with Granola Croutons - alive magazine
Here, the breakfast favourite, granola, serves as a crunchy topping for this salad featuring seasonal delights, including sweet butternut and apple.
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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
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