Roasted Broccoli Raisin Apple Kale Salad w/ Cinnamon Raisin Sourdough Croutons

Mix up your salad repertoire by throwing some Gluten-Free Cinnamon Raisin Sourdough croutons on top for a sweet crunch atop this fresh and crispy Roasted Broccoli Raisin Apple Kale Salad! All tossed in a homemade maple mustard dressing, this filling vegan salad brings its A game to mealtime.

 

Recipe created by Katie Mathews // @farelyrooted

 

Gluten-Free, Vegan

Cook Time: 45 minutes 

Serves: 4

 

INGREDIENTS

½  of a large bunch of green kale, stems removed and leaves thinly chopped

1 head broccoli, cut into bite-sized florets (about 3 cups)

Avocado oil spray, or 1 tbsp extra virgin olive oil

1 tsp Just Date date syrup (or maple syrup)

1 loaf Bread SRSLY Cinnamon Raisin Gluten-Free Sourdough, cut into 1 inch cubes

2 tbsp extra virgin olive oil

½ tsp sea salt

½ tsp ground cinnamon

1 large apple, cored and thinly sliced  (Fuji or Honeycrisp recommended)

¼ cup raisins

¼ cup salted macadamia nuts, chopped (aka “macadamia parm”)

Salt and pepper

 

Maple Mustard Dressing

½ cup extra virgin olive oil

Juice of 1 lemon

2 tbsp maple syrup

2 tbsp stone ground mustard

1 tsp garlic powder

½ tsp sea salt

¼ tsp black pepper

  

DIRECTIONS

1. Roast broccoli. Preheat your oven to 400F and line a baking sheet with parchment paper. Scatter broccoli in a single layer on the baking sheet and spray broccoli with avocado oil spray or drizzle with 1 tbsp olive oil. Drizzle 1 tsp date or maple syrup over broccoli, and sprinkle with a pinch of sea salt and black pepper. Bake for 15 minutes, until broccoli is softened and starting to brown. Remove from the oven and let cool.
2. Make croutons. Reduce oven temperature to 375F and line a baking sheet with parchment paper. In a large bowl, toss cubed bread with 2 tbsp olive oil, ½ tsp sea salt and ½ tsp ground cinnamon to evenly coat. Bake in the oven for 20-25 minutes, tossing halfway through to evenly bake, until croutons are lightly crisp on the outside and starting to brown. Remove from the oven and let cool.
3. While croutons are baking, make dressing. Add all dressing ingredients to a blender and blend on low until smooth, about 15-30 seconds. Pour into a jar for serving.
4. Assemble salad. Add chopped kale to a large serving bowl. Arrange broccoli, raisins, and sliced apples evenly over the top. Add croutons and sprinkle with macadamia “parm”. Serve family style with dressing on the side. Enjoy!

Store leftovers in an airtight container for up to 3 days.