Autumn buckwheat salad with pumpkin, red cabbage and pecans
Total Duration:
15 minutes
Portions:
2
Difficulty:
light
This colourful buckwheat salad with oven vegetables, baby spinach and crunchy apple is the perfect soul food for chilly days. Roasted hokkaido and cauliflower meet fresh mint, sweet and sour pomegranate seeds and nutty pecans - rounded off with an aromatic dressing made from pumpkin seed oil and apple cider vinegar. An autumnal delight that not only fills you up, but makes you really happy!
Ingredients
For the salad:
50 g baby spinach
200 g red cabbage or ready-made red cabbage ready-made red cabbage
100 g buckwheat
¼ Hokkaido pumpkin
¼ cauliflower
Olive oil
Salt
1 handful pomegranate seeds
2 stalks fresh mint
1 handful Farmer's Snack pecans
For the dressing:
3 tbsp pumpkin seed oil
1 tbsp fresh lemon juice
2 tbsp apple cider vinegar
Salt, pepper to taste
Preparation
For the salad:
- Wash the pumpkin and cauliflower, cut into bite-sized pieces and marinate in a bowl with olive oil and a little salt. Spread on a baking tray lined with baking paper and roast in the oven at 220 °C (top/bottom heat) for approx. 30-40 minutes. Turn occasionally until the vegetables are golden brown and soft.
- Cook the buckwheat in salted water according to the packet instructions, drain and leave to cool.
- Wash the mint, pluck the leaves and cut into fine strips.
- Wash the apple and cut into thin slices.
For the dressing:
- Mix together the pumpkin seed oil, lemon juice and apple cider vinegar, season with salt and pepper to taste.
To serve:
- Mix the baby spinach and buckwheat with the dressing and divide between two plates. Arrange the red cabbage and roasted vegetables evenly on top. Garnish with apple slices, pomegranate seeds, mint and pecans.
Pecan nuts
• natural• pure as a snack• rich in unsaturated fatty acids
