Buckwheat Salad
This buckwheat salad is the perfect vegan summer salad with cooked buckwheat, oven-roasted vegetables, and a vibrant sun-dried tomato dressing. You can eat it warm or cold.
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Servings: 4
Ingredients
- 1 ⅓ cups (250 g) buckwheat groats
- 2 large zucchini
- 1 eggplant
- 20 ounces (560 g) cherry tomatoes
- 5 ounces (150 g) arugula
- 2 tablespoons olive oil sub avocado oil
- 1 pinch of salt
- Fresh basil leaves
For the sun-dried tomato dressing
- 6 sun-dried tomatoes halves preserved in oil
- ¼ cup (60 ml) extra virgin olive oil
- 2 tablespoons red wine vinegar sub balsamic vinegar
- ½ cup (120 ml) water
- 1 tablespoon maple syrup sub agave syrup
- 1 teaspoon dried oregano
- ¼ teaspoon garlic powder
- 1 pinch of salt and pepper
Instructions
- Buckwheat: Rinse the buckwheat in a fine-mesh sieve under cold water. I add it to a saucepan with double the water volume of water and bring it to a boil. Then, reduce to medium-low heat and cook until most of the water has been absorbed. Finally, remove it from the heat and cover with a lid. Let it steam for another 10 minutes.
- Preheat the oven to 400°F (200°C).
- Veggies: Wash the veggies. Cut the zucchini and eggplant lengthwise in quarters then into 0.5 inch (1,3 cm) thick slices. Cut the cherry tomatoes in half. Place them on a parchment-lined baking sheet. Drizzle with olive oil and add a generous pinch of salt. Massage with your hands. Roast for 25 minutes at 400°F (200°C).
- Dressing: Add the sun-dried tomatoes, olive oil, red wine vinegar, water, maple syrup, oregano, garlic powder, salt, and pepper to a small blender. Blend until perfectly smooth.
- Assembly: Optionally let the buckwheat and roasted veggies cool down. Add them to a large salad bowl with the arugula. Toss with half of the dressing. Transfer to individual plates and top with more dressing and fresh basil.
Notes
- Meal-prepping: cook the buckwheat, roast the veggies, and make the dressing on your meal-prepping day. That way, you only have to assemble everything before serving.
- Storage tips:
- You can store cooked buckwheat in an airtight container for 4-5 days in the refrigerator.
- Roasted veggies will usually last 5 days in an airtight container in the fridge.
- You can keep the dressing in an airtight container for 1-2 weeks in the fridge. Note that the olive oil will solidify but that doesn't affect the flavor or texture. Simply let it sit on the counter for 10 minutes prior to serving.
- You can eat this salad warm or cold.
Nutrition
Calories: 469kcal | Carbohydrates: 59g | Protein: 12g | Fat: 24g | Saturated Fat: 4g | Fiber: 12g | Sugar: 12g
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