Detox Winter Salad + A VV Video!
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Thanksgiving has officially come and gone. I made you guys an absolutely delicious mascarpone cheesecake recipe with caramelized cranberries that I was planning to share a few weeks ago but the lighting was all wrong and my photos didn’t do justice to how freaking delicious it truly was; unfortunately, those bummer photos translated into radio silence around here the past few weeks. Don’t worry, I’ll make it up to you with some delicious Christmas treats instead!
On a happier note though, Wyatt and I hosted our first Thanksgiving feast this year for six other family members and it went off without a hitch. I only burned the cranberry sauce and we didn’t run out of any food. We don’t have a dining room so we transformed the studio by moving all the musical equipment along the wall and setting up my photo shooting table to accommodate 8 people. Wyatt was in charge of flipping the records, cooking the sage gravy, and whipping up the cornbread casserole while I took charge of the pumpkin risotto (vegetarian main), green bean casserole, stuffing, rolls, and appetizers.
Before we go any further, I wanted to show you this awesome behind the scenes Vegetarian ‘Ventures video that my good friend Anna Powell Teeter made me for the about page. If you are a regular then you’ve probably read my writing and seen my photography but I am hoping this video will give you an even closer connection to how it all comes together behind the curtains. Check the video out below or hop on over the to ‘About Page’ to view it there!
And today I have a recipe for the Detox Winter Salad I was making during this video! It’s so ideal for your post-Thanksgiving stomach because it’s 1. simple to make 2. has loads of fiber from the wheatberries to give your system an extra push during the post-holiday slug and 3. it’s full of fresh and seasonal ingredients for an immunity boost! Now that those leftovers are finally gone, let’s get our bodies back on track before the Christmas cookies start making an appearance.
Detox Winter Salad below:
- 1 Carnival or Acorn Squash , sliced into 1/2 inch wedges
- 1 Tablespoon + 1/2 teaspoon olive oil
- 1 teaspoon finely ground sea salt
- 1/2 teaspoon cinnamon
- Dash of freshly ground black pepper
- 2 medium apples , diced
- 1/4 cup chopped hazelnuts
- 1 cup cooked wheatberries
- 1 bunch kale , chopped and messaged
- 2 Tablespoon olive oil
- 2 Tablespoons maple syrup
- 1 Tablespoon Dijon mustard
- 1/2 teaspoon freshly ground ginger
- dash of cinnamon
- Feta , for garnish (omit for vegan)
Preheat oven to 350 degrees and line a baking sheet with parchment paper.
Coat squash wedges with 1 Tablespoon olive oil, 1 teaspoon sea salt, cinnamon, and a sprinkle of pepper. Bake for 15 minutes.
Toss apples in 1 teaspoon olive oil and a dash of salt and pepper.
Flip squash and add apples to baking sheet.
Bake for another five minutes and then add hazelnuts onto the tray and bake for an additional two minutes or until the apples and squash are easily pierced with a knife.
Remove from oven and let cool.
Whisk together the dressing ingredients.
Toss the squash, hazelnuts, apples, wheatberries, kale, and dressing together in a serving bowl.
You are seriously the cutest! Love the video. Also, this recipe is perfect for this time of year! I love that dressing 🙂
Considering The Radish
This salad looks beautiful and perfect for the time in between holidays, and I loved seeing the behind the scenes in the video.
Shelly, this it’s so lovely to see you in your element! And I can’t wait to make this delicious salad. xo
Shelly, that video is amazing! I love the behind the scenes look at everything that goes into a single post. You’re a hard-working rockstar, that’s for sure! This recipe and its photos are stunning––detox much, much needed.
Jayme | holly & flora
Shelly!!! I love the video! It was so great to see your behind-the-scenes process for your recipes and photos. I must say that this salad was spectacular. I hadn’t cooked wheat berries at home before. They are such a great change to my usual go-to salad additive, quinoa. I love their texture and nutty flavor! We are still dealing with leftovers here at our house, since we went over to friends’ house for Thanksgiving. We ended up doing Thanksgiving AGAIN at our house. For just the two of us. Yeah, so this salad is helping out with balancing the naughty with the nice. XO!
Lily | Kale & Caramel
Oooh Shelly, I love that you added a touch of cinnamon to the roasted squash and the dressing! Brilliant complement to the tang of mustard. Cannot wait to try—especially as you know how much I adore your video! YAY!
Oh I love this! The salad looks and sounds delicious AND the video totally rocks!! Wow!!! 🙂
That video is adorable! This salad looks amazing. I am in much need of a detox, even before Christmas and New Years have come. Thanks for sharing. <3
I stumbled upon this recipe, which sounds amazing. I’m a wife and mother who makes vegetarian days two to three days a week. However, I have never heard of wheatberries before. Where do I find them? Are they only found in health food stores?
Hey Kim! Wheatberries are usually found in the grain section of your grocery store. If your store carries quinoa or millet or even rice, I’d check with those. Hope that helps!
Vegetarian Thanksgiving Menu
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