Roasted Butternut Squash and Buckwheat Salad

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Roasted Butternut Squash and Buckwheat Salad
Buckwheat is a versatile ingredient that goes well in salads and picks up the different flavours here.
Instructions
  1. Mix the dressing ingredients together in a separate bowl
  2. Place butternut squash and oil in ovenproof dish and bake in oven for 25 mins or until the squash is soft. Remove from the oven and set aside to cool.
  3. Put buckwheat in a saucepan, fill with water and add a teaspoon of vegetable stock. Bring to the boil and simmer for 15 mins. Drain and set aside to cool.
  4. In a large bowl, place the mixed lettuce leaves, walnuts, buckwheat, butternut squash and pour over the dressing, toss until well mixed. Season as necessary.

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