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Butternut Buckwheat Salad
Buckwheat is a perfect base for this delicious, hearty salad with roasted butternut squash, radicchio, arugula, and apricots.
Course
Salad
Cuisine
Gluten Free, Vegetarian
Prep Time
20
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
35
minutes
minutes
Servings
6
servings
Calories
214
kcal
Author
Colleen Milne
Ingredients
1
cup
buckwheat groats
cooked, according to package
1
butternut squash
peeled, seeded, and cut into bite sized pieces, about 1 inch
¼
teaspoon
salt
½
teaspoon
cinnamon
¼
teaspoon
nutmeg
2
tablespoon
extra virgin olive oil
½`
cup
radicchio
thinly sliced
1
cup
arugula
½
cup
dried apricots
thinly slice
2
tablespoon
extra virgin olive oil
3
tablespoon
white wine vinegar
2
tablespoon
maple syrup
½
cup
fresh parsley
chopped
US Customary
-
Metric
Instructions
Pre-heat oven to 450°
Line a rimmed baking sheet with parchment paper.
In a bowl, toss butternut squash cubes, 2 tablespoon olive oil, cinnamon, salt, and nutmeg.
Spread seasoned squash evenly on the prepared baking sheet.
Bake until just tender, about 20 minutes, turning halfway through. Remove from the oven and allow it to cool completely.
In a large bowl, whisk together 2 tablespoon olive oil, vinegar, and maple syrup.
To the dressing mixture, add cooked and cooled buckwheat, cooled roasted squash, radicchio, arugula, and apricots.
Toss until well combined. Serve.
Notes
Substitute any dried fruit for the apricots, figs, dates, prunes, or raisins will work.
Use any winter squash that will hold it's shape for roasting.
Nutrition
Serving:
1
g
|
Calories:
214
kcal
|
Carbohydrates:
32
g
|
Protein:
2
g
|
Fat:
9
g
|
Saturated Fat:
1
g
|
Sodium:
109
mg
|
Potassium:
655
mg
|
Fiber:
4
g
|
Sugar:
12
g
|
Vitamin A:
14180
IU
|
Vitamin C:
33.7
mg
|
Calcium:
87
mg
|
Iron:
1.8
mg