This gluten-free, rustic and hearty salad covers all the bases! It is rich in protein, fiber and loaded with nutrients making it a delicious, nutritious and satisfying meal! Yes a meal. 🙂
This salad is definitely one you want to dive in to!! I like to take advantage of the local fresh autumn produce and ingredients when they are in season. You can get so many flavour profiles and healthy options that one can really embrace and truly enjoy!!
I recently purchased buckwheat as I have heard over and over again how healthy it is and the bonus is it is gluten-free! As well, I picked up winter spinach at my local health food store Quarter Master. So that was my start to creating this salad, from there I used what I had in my refrigerator and pantry. If you are looking for a salad that is satisfying, packed with protein, fiber and loaded with nutrients, this is it! Can’t forget to mention, it is so delicious and although I call it a salad, for me it is a meal!Â
MMM...WHAT IS BUCKWHEAT...
Buckwheat is actually a seed and you may have noticed it is often referred to as a grain. But this whole grain seed falls in the category of quinoa, millet and amanatha. This nutritious seed is tasty in it’s own form with nutty and earthy flavours and when incorporated with other ingredients it becomes a flavourful enhanced dish! A seed to definitely expore!!Â
Buckwheat is gluten-free and much easier to digest, it is rich in nutritional benefits. Since it is high in fiber, it helps to prevent heart disease, high choloesterol and diabetes. It is loaded with antioxidants that can fight off free radicals that contain anti-inflammatory and cancer causing properties. So in a nutshell, this gluten-free grain is highly beneficial to include in your diet! Â
INGREDIENTS & SUGGESTIONS
- Sweet potato: use a large or two medium sweet potatoes
- Extra virgin olive oil:Â a good quality olive oil is recommended
- Spices: sweet paprika and chili powder
- Seasonings: salt and pepper
- Buckwheat: grouts is what it is referred to
- Red onion
- Broccoli
- Winter spinach: is a hearty variety of spinach
- Black beans
- Goat cheese: feta cheese can substituted
- Pumpkin seeds
- Parsley: garnish and is optional
HOW TO MAKE THIS RECIPE
Preheat oven to 425℉.
Line baking sheet with parchment paper and add sweet potatoes, olive oil, paprika, chili powder and salt. Toss until coated and place in oven. Halfway through, flip the sweet potatoes and add 1/2 tablespoon of olive oil to red onion and broccoli with salt and pepper, then arrange on baking sheet with the sweet potatoes. Continue cooking for another 15 minutes.
Bring water to a boil in a sauce pot, add buckwheat and reduce to simmer. Cook for 15 minutes. Remove from stove and allow to sit for 5-10 minutes, then fluff with a fork. Set aside to cool.
For the dressing, whisk together, olive oil, apple cider vinegar, Dijon mustard, maple syrup, salt and pepper.
For the salad, massage kale with 1/2 tablespoon of olive oil, then add to serving bowl, add spinach, buckwheat, black beans, roasted sweet potatoes, broccoli, red onions, goat cheese and pumpkin seeds. Enjoy!
Arrange the salad in a serving bowl and gently toss salad as you add the dressing. I would leave the sweet potatoes, crumbled goat cheese and pumpkins seeds to add last once the dressing is on distributed into the salad. Â
STORE this salad in an air tight container in the refrigerator for up to 2 days. The buckwheat will last up to 4-6 days.Â
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DID YOU MAKE THIS RECIPE?……
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Hearty Buckwheat Salad with Roasted Sweet Potatoes, Broccoli and Black Beans
Equipment
- Baking sheet
Ingredients
- 1 large sweet potato, cut into 1/2 inch wedges
- 2 tbsp extra virgin olive oil, divided
- 1/2 tsp sweet paprika
- 1/2 tsp chili powder
- 1/2 tsp sea salt
- 1 cup buckwheat grouts, rinsed
- 1½ cup water
- salt and pepper
- 1/2 red onion, sliced
- 2 cups organic broccoli florets, cut into bite size pieces
- 2 cups kale, remove from stem and torn
- 2 cups winter spinach
- 1-15 oz black beans, drained and rinsed
- 1/4 cup goat cheese, crumbled
- 1/2 cup pumpkin seeds
Dressing:
- 3 tbsp extra virgin olive oil
- 2 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- 2 tsp maple syrup
- salt and pepper
Instructions
- Preheat oven to 425℉.
- Line baking sheet with parchment paper and add sweet potatoes, olive oil, paprika, chili powder and salt. Toss until coated and place in oven. Halfway through, flip the sweet potatoes and add 1/2 tablespoon of olive oil to red onion and broccoli with salt and pepper, then arrange on baking sheet with the sweet potatoes. Continue cooking for another 15 minutes.
- Bring water to a boil in a sauce pot, add buckwheat and reduce to simmer. Cook for 15 minutes. Remove from stove and allow to sit for 5-10 minutes, then fluff with a fork. Set aside to cool.
- Meanwhile, whisk together, olive oil, apple cider vinegar, Dijon mustard, maple syrup, salt and pepper.
- Massage kale with 1/2 tablespoon of olive oil, then add to serving bowl, add spinach, buckwheat, black beans, roasted sweet potatoes, broccoli, red onions, goat cheese and pumpkin seeds. Enjoy!
Buckwheat, another healthy addition to my menus. Thank you.