A delicious and sturdy winter salad filled with squash, apples, hazelnuts, cinnamon, and wheatberries.
Course
Salad
Cuisine
Vegetarian
Servings4servings
AuthorShelly Westerhausen
Ingredients
1Carnival or Acorn Squash, sliced into 1/2 inch wedges
1Tablespoon+ 1/2 teaspoon olive oil
1teaspoonfinely ground sea salt
1/2teaspooncinnamon
Dash of freshly ground black pepper
2medium apples, diced
1/4cupchopped hazelnuts
1cupcooked wheatberries
1bunch kale, chopped and messaged
For the dressing:
2Tablespoonolive oil
2Tablespoonsmaple syrup
1TablespoonDijon mustard
1/2teaspoonfreshly ground ginger
dash of cinnamon
salt/pepper
Feta, for garnish (omit for vegan)
Instructions
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.