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Buckwheat Salad with Sweet Potatoes, Walnuts and Cranberries

PREPARATION

20 min(s)

COOKING

40 min(s)

TOTAL

60 min(s)

SERVES

2

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Ingredients


2 sweet potatoes (washed and cut into 2 cm pieces)

3/4 cup buckwheat groats

1 cup lettuce (chopped)

1/2 cup red cabbage (chopped)

1/4 cup walnut

2 tablespoons dried cranberries (unsweetened)

3 tablespoons extra virgin olive oil

2 tablespoons apple cider vinegar

2 tablespoons pure maple syrup

1 teaspoon balsamic vinegar

1 teaspoon mustard

Sea salt to taste

Introduction

This recipe delivers great contrasts: soft yet crunchy, light yet filling. The buckwheat ensures that your meal remains gluten-free and is packed with proteins that are easily digested. The sweet potatoes add a lot of vitamins B6 and C as well as essential iron, magnesium and potassium. Finally, the walnuts will get you some of the omega-3 fats you need.

Preparation

Preheat the oven to 360 degrees F or 180 degrees C.
Line a baking sheet with parchment paper. Spread the sweet potatoes onto the sheet and toss them with olive oil as well as some salt and pepper. Roast in the oven for about 20 minutes or until the sweet potatoes are done, flipping them occasionally. Once they are ready, preserve.
Cook the raw buckwheat according to the package directions and then immediately toss it with 1 tablespoon of extra virgin olive oil.
To make the dressing, stir the maple syrup, apple cider vinegar and balsamic vinegar in a bowl until well mixed. Keep stirring and add the mustard, olive oil and salt. Adjust the seasoning to taste.
In a large bowl, combine the buckwheat, lettuce, cabbage, cranberries, walnuts and sweet potatoes. Add the dressing just before serving.
Lunch
Low Cholesterol
Salad
Vegan
Gluten Free