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Apple Butternut Squash Salad with Maple and Garlic Dressing

Beverly Verwey
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Servings 2 people
Calories 425 kcal

Ingredients
 

  • 3 cups butternut squash - cubed
  • 8 cups baby kale - chopped
  • 2 large apples with skin - cored and sliced
  • 12 cherry tomatoes
  • 1 tbsp pecans - chopped and toasted
  • 2 Medjool dates - pitted and chopped
  • 2 tbsp maple syrup
  • 2 tbsp apple cider vinegar
  • 1 tsp dried thyme
  • 1 tsp Dijon mustard
  • 1 clove garlic - chopped

Instructions
 

  • Preheat the oven to 400°F. Prepare a baking sheet with parchment paper or a silicone mat.
  • Place the cubed butternut squash on the baking sheet and bake, turning once, for 30 minutes.
  • In a high-speed blender, blend the dates, maple syrup, apple cider vinegar, thyme, Dijon mustard and garlic until smooth.
  • In a small pan dry roast the pecans for 3 minutes.
  • Divide the squash, kale, apple slices, cherry tomatoes, and pecans onto two plates. Drizzle the dressing onto each salad.

Notes

 - No kale, use lettuce or spinach
 - No pecans, use chopped walnuts

Nutrition

Calories: 425kcalCarbohydrates: 78gProtein: 7.2gFat: 4.4gSodium: 124.9mg