Maple Butternut Apple Salad with Granola Croutons
  • 3cups peeledcubed butternut squash
  • 2tsp Tbsp + 2grapeseed oil or avocado oildivided
  • 1/2tsp saltdivided
  • 2 Medjool datespitted
  • 2 Tbsp maple syrup
  • 2 Tbsp cider vinegar
  • 1 Tbsp fresh thyme
  • 1tsp grainy Dijon mustard
  • 1 garlic clovechopped
  • 8cups baby kale
  • 1 large appleunpeeled, sliced
  • 1/4cup sliced pecans
  • 1cup low-sugar granola
  1. 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.
  2. 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.
  3. 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