Kale & Berry Salad With Granola “Croutons”

Name: Kale & Berry Salad With Granola “Croutons”
Prep time: 15 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 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. Quaker® Old-Fashioned Oats; 1/2 c. sliced almonds; 1/2 c. pepitas; 1/4 c. sesame seeds (black, white or a combination); 1/4 tsp. garlic powder; 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

By Laura RegePublished: Nov 29, 2022

Emma Fishman

Yields:

4 serving(s)

Prep Time:

15 mins

Total Time:

45 mins

Jump to recipe

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.

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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 cup
Quaker® Old-Fashioned Oats
1/2 cup
sliced almonds
1/2 cup
pepitas
1/4 cup
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 cups
packed chopped curly leaf kale (from one 10 ounce bag or two bunches)
1 cup
sliced strawberries
1 cup
blueberries
1 cup
raspberries

Directions

1. 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.
2. 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.
3. 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.

Photographer: Emma Fishman; Food Stylist: Laura Rege; Prop Stylist: Sophie Strangio; Art Director: Mandi Hayes; Food Editor: Carson Lombardi

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