Leafy Green, Buckwheat, & Acron Squash Salad
Vegan ~ Gluten Free
Leafy Green Salad
w/ roasted acorn squash, buckwheat, mushrooms, cucumber, & shaved fennel
I love the green earthy flavor of this salad! The freshness from the kale, fennel, to the parsley & pesto! YUM! Adding buckwheat makes the salad more whole & it gives it such a delicious texture.
4 cups Kale
4 cups Arugula
5 Cremini Mushrooms
1 small Acorn Squash
½ Fennel bulb
½ cup Parsley leaves
⅔ cup cooked Buckwheat
1 tsp Maple Syrup
¼ tsp Chili powder
¼ cup Vegan Mayo
2 tbsp. Pesto
½ tsp. Balsamic Vinegar
¼ tsp Sea Salt
⅛ tsp. Black Pepper
Preheat the oven to 350 degrees.
Cut the acorn squash in half & remove the seeds. Then cut the squash into quarter-inch slices. Place them into a bowl with maple syrup & chili power. Toss till fully coated & bake in the oven for 30 minutes.
In the meantime, cook the buckwheat according to the package. I make a cup of buckwheat to have extra during the week. Once its cooked take out the ⅔ cup.
While everything is cooking, chop up the kale & add to a large bowl with the arugula.
Then, slice the mushrooms into ⅛ thin slices.
I shave the fennel by using a mandolin but you can just cut it really thin so it's a sliver of fennel.
Cut the cucumber into half-inch slices to keep them a little more crunchy.
After the buckwheat & acorn squash has cooled, add them to the bowl.
Once everything is in the bowl then add in the fresh parsley leaves. Toss everything together.
In a cup add all the dressing ingredients. Mix well.
Pour the dressing over the salad & toss until everything is fully coated.