Beth Dooley


Apple & Squash Salad with Maple Hazelnut Vinaigrette and Hazelnut Parmesan Crisps


Beth Dooley is a James Beard award winning cookbook author, columnist, and food writer. Her cookbooks feature seasonal flavors and local, sustainably sourced ingredients. This recipe features locally made hazelnut flour and oil, along with squash, apples, and rye berries — a hearty, vegetarian meal bursting with the flavors of autumn. This dish can easily be adapted to fit vegan diets as well.

Beth Dooley selected Appetite for Change to receive the $450 Lakewinds donation on her behalf.