This salad is the perfect fall companion at the table. It makes you feel full and comforted while also filling up your plate with goodness. You can even serve it warm if you prefer a warmer dish at this time of the year.
The key to this recipe is that each component gets used again, so you keep meal preparation time to a minimum. I mention this in all my programs, but you never want to cook a grain or bean for just one meal. That's way too much effort and no one has time for that! Cook a bigger batch of buckwheat, then use it in this salad, switch out the rice in this risotto for the buckwheat, and make the buckwheat porridge bowl from the Warming Breakfasts ebook. See, cook once and eat at least three different meals! And for the roasted squash, throw it into other salads, have it as a warm side, or blend it into a soup like this creamy butternut squash coconut soup.
Preparation time: 45 minutes
Makes 1 serving:
For the roasted butternut squash:
For the salad:
1 handful baby spinach leaves
1 cup roasted butternut squash
1 cup cooked (and cooled) buckwheat
1/2 cup finely chopped parsley
1/4 cup chopped pean nuts
1/4 cup dried cranberries
For the dressing:
2 Tbsp extra virgin olive oil
1 Tbsp apple cider vinegar
1 tsp whole grain mustard
sea salt and freshly ground black pepper
Pre-heat the oven to 200°C/ 400°F, and line a baking tray with parchment paper.
Peel the butternut squash and chop into small cubes. Toss with the onion, garlic, olive oil, cumin, and coriander, and roast for 30 minutes until soft but still has some bite.
In the meantime you can cook the buckwheat if you don't have it ready yet.
Whisk the dressing ingredients together in a big bowl.
Add all the salad ingredients, and toss well. You can absolutely add the warm butternut squash (and buckwheat), it will give the salad a warmer feel.