• Natalya Fisher

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.



Ingredients:


4 cups Kale

4 cups Arugula

5 Cremini Mushrooms

1 small Acorn Squash

1 Cucumber

½ Fennel bulb

½ cup Parsley leaves

⅔ cup cooked Buckwheat

1 tsp Maple Syrup

¼ tsp Chili powder



Dressing:


¼ cup Vegan Mayo

2 tbsp. Pesto

½ tsp. Balsamic Vinegar

¼ tsp Sea Salt

⅛ tsp. Black Pepper


Directions:

  1. Preheat the oven to 350 degrees.

  2. 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.

  3. 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.

  4. While everything is cooking, chop up the kale & add to a large bowl with the arugula.

  5. Then, slice the mushrooms into ⅛ thin slices.

  6. I shave the fennel by using a mandolin but you can just cut it really thin so it's a sliver of fennel.

  7. Cut the cucumber into half-inch slices to keep them a little more crunchy.

  8. After the buckwheat & acorn squash has cooled, add them to the bowl.

  9. Once everything is in the bowl then add in the fresh parsley leaves. Toss everything together.

  10. In a cup add all the dressing ingredients. Mix well.

  11. Pour the dressing over the salad & toss until everything is fully coated.



Serve & Share with Love

 


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