Name: Roasted Buckwheat Salad
Total time: 30 min
Ingredients: ½ acorn squash, cut into ½-inch dice; 1 cup roasted buckwheat; ½ onion, cut into ½-inch dice; 1 cup cherry tomatoes, halved; ½ cup cilantro or parsley, finely chopped; 1 cup baby arugula; 1 cup spinach; ½ cup fresh orange juice; 2 tablespoons toasted pumpkin seeds; Juice of ½ lemon; 2 tablespoons white wine vinegar; 1 clove garlic, minced; Sea salt and freshly ground black pepper

Ready In: 30 minutes
Makes 5−6 cups
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Roasted buckwheat, also called kasha, has an earthy, woody flavor that I find very interesting. It makes a nice variation to my grain salads. You can easily change the grain to rice or quinoa and add any mix of herbs you like. This makes a very hearty side dish.

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By Darshana Thacker Wendel, Apr 29, 2015

Ingredients

Ingredients:

½ acorn squash, cut into ½-inch dice
1 cup roasted buckwheat
½ onion, cut into ½-inch dice
1 cup cherry tomatoes, halved
½ cup cilantro or parsley, finely chopped
1 cup baby arugula
1 cup spinach
½ cup fresh orange juice
2 tablespoons toasted pumpkin seeds

For the dressing:

Juice of ½ lemon
2 tablespoons white wine vinegar
1 clove garlic, minced
Sea salt and freshly ground black pepper

Instructions

Steam the squash in a double boiler or steamer basket for 10 minutes, or until tender. Be careful not to overcook. Set aside and let cool.
Place the buckwheat and 1¾ cups hot water in a medium saucepan and bring to a boil over high heat. Remove from the heat, cover, and let stand for 10 minutes, until the water is absorbed and the grains are soft but chewy. Drain any excess water. Fluff the grains with a fork and set aside to cool.
To make the dressing, combine the lemon juice, vinegar, and garlic in a small bowl. Add salt and pepper to taste.
In a large mixing bowl, combine the squash, buckwheat, onions, tomatoes, and cilantro or parsley. Add the dressing and mix well.
In another bowl, toss the arugula and spinach in the orange juice. Place the greens on individual salad bowls, and top with the grain mixture. Serve garnished with the pumpkin seeds, either chilled or at room temperature.

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about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.

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