Photographer: Emma Fishman; Food Stylist: Laura Rege; Prop Stylist: Sophie Strangio; Art Director: Mandi Hayes; Food Editor: Carson Lombardi
If your favorite part of any salad is the croutons, we think you’ll love this sweet-savory spin on the beloved salad topper. Introducing: granola “croutons”! Made with Quaker® Old-Fashioned Oats, nuts, seeds, spices, and maple syrup, these crunchy morsels are the perfect pairing for tender, lightly dressed kale and a mélange of sweet, colorful berries. The croutons stay crunchy for three days if stored properly—consider making enough for tonight’s supper and tomorrow’s lunch, or prep them a day ahead for a dinner party.
- Yields:
- 4 serving(s)
- Prep Time:
- 15 mins
- Total Time:
- 45 mins
Ingredients
Oat croutons:
- 3 tbsp.
extra-virgin olive oil
- 1
large egg white
- 1 tbsp.
maple syrup
- 1 tbsp.
low-sodium soy sauce or tamari
- 1/2 tsp.
sweet paprika
Kosher salt and pepper
- 1 c.
- 1/2 c.
sliced almonds
- 1/2 c.
pepitas
- 1/4 c.
sesame seeds (black, white or a combination)
- 1/4 tsp.
garlic powder
Salad:
- 3 tbsp.
balsamic vinegar
- 1 tsp.
Dijon mustard
- 2 tsp.
maple syrup
- 4 tbsp.
extra-virgin olive oil
- 8 c.
packed chopped curly leaf kale (from one 10 ounce bag or two bunches)
- 1 c.
sliced strawberries
- 1 c.
blueberries
- 1 c.
raspberries
Directions
- Step 1Make the oat croutons: Heat oven to 350°F. In a large bowl, whisk together oil, egg white, maple syrup, soy sauce, paprika and ¼ teaspoon kosher salt until well combined. Add oats, almonds, pepitas, sesame seeds and garlic powder, and toss to coat. Spread mixture on a rimmed baking sheet in an even layer about ½-inch thick. Bake, (do not stir, this helps keep the croutons from breaking up too much), until golden brown, 15 to 20 minutes. Transfer to a wire rack and let cool completely. Croutons can be stored at room temperature in an airtight container for up to 3 days.
- Step 2While the granola cools, make the salad: In a medium bowl, whisk together vinegar, dijon, maple syrup, ½ teaspoon salt and ¼ teaspoon pepper. While whisking, gradually add oil until fully combined.
- Step 3In a large bowl, toss kale with half of the dressing. Divide kale among 4 plates and top each with strawberries, blueberries, and raspberries. Drizzle with remaining dressing. Generously crumble the oat croutons over top of each plate.
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