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Detox Winter Salad + A VV Video!

A delicious and sturdy winter salad filled with squash, apples, hazelnuts, cinnamon, and wheatberries.
Course Salad
Cuisine Vegetarian
Servings 4 servings
Author Shelly Westerhausen

Ingredients

  • 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

For the dressing:

  • 2 Tablespoon olive oil
  • 2 Tablespoons maple syrup
  • 1 Tablespoon Dijon mustard
  • 1/2 teaspoon freshly ground ginger
  • dash of cinnamon
  • salt/pepper
  • Feta , for garnish (omit for vegan)

Instructions

  1. Preheat oven to 350 degrees and line a baking sheet with parchment paper.
  2. Coat squash wedges with 1 Tablespoon olive oil, 1 teaspoon sea salt, cinnamon, and a sprinkle of pepper. Bake for 15 minutes.
  3. Toss apples in 1 teaspoon olive oil and a dash of salt and pepper.
  4. Flip squash and add apples to baking sheet.
  5. 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.
  6. Remove from oven and let cool.
  7. Whisk together the dressing ingredients.
  8. Toss the squash, hazelnuts, apples, wheatberries, kale, and dressing together in a serving bowl.