Fall Salad with Wasa Gluten Free Crispbread Croutons
Enjoy the great taste and perfect crunch of Wasa crispbread, now gluten free! Our gluten free crackers contain no lactose ingredients, 50 calories per slice, and are Non-GMO Project verified. Layer on your favorite healthy toppings for a smart and satisfying snack.
Made with:
Gluten Free Original
Ingredients
FOR THE SALAD: 4 WASA® CLASSIC GLUTEN FREE CRISPBREADS
2 CUPS BUTTERNUT SQUASH, PEELED AND CUBED
6 CUPS MIXED GREENS (E.G., ARUGULA, BABY SPINACH, OR SPRING MIX)
1 MEDIUM APPLE (HONEYCRISP OR FUJI), THINLY SLICED
1/3 CUP DRIED CRANBERRIES
1/3 CUP TOASTED PECANS
1/3 CUP GOAT CHEESE OR FETA
FOR THE VINAIGRETTE: 3 TABLESPOONS OLIVE OIL
1 TABLESPOON APPLE CIDER VINEGAR
1 TABLESPOON PURE MAPLE SYRUP
1 TEASPOON DIJON MUSTARD
1/4 TEASPOON SALT
1/8 TEASPOON BLACK PEPPER
How to:
1.
Prepare the Butternut Squash: Preheat your oven to 400 degrees Fahrenheit. Toss the butternut squash cubes with a drizzle of olive oil, salt, and pepper. Spread on a baking sheet in a single layer and roast for 20–25 minutes, turning halfway through, until tender and lightly browned. Remove and let cool slightly.
2.
Make the Crispbread Croutons: Break the Wasa Gluten Free Crispbread into bite-sized pieces and set aside.
3.
Toast the Pecans (if needed): Heat a dry skillet over medium heat. Add the pecans and toast for 2–3 minutes, stirring frequently, until fragrant. Remove from the skillet and let cool.
4.
Prepare the Vinaigrette: In a small bowl or jar, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper until emulsified.
5.
Assemble the Salad: In a large serving bowl, layer the mixed greens as the base. Top with roasted butternut squash, apple slices, dried cranberries, and toasted pecans. Scatter goat cheese or feta crumbles over the top. Add the crispbread croutons. Drizzle the maple-Dijon vinaigrette over the salad just before serving. Toss gently to combine and enjoy!
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