Revolutionary Recipe: Harvest Buckwheat Salad with Apple Cider Dressing

Prep Time: 20 minutes

Cook Time: 20 minutes

Number of servings: 10

Per Serving 148 calories

Fat 1 g

Carbs 35 g

Protein 3 g

10

Ingredients

Apple Cider Dressing:

• 6 tbsp apple cider
• 1 tbsp mustard
• ¼ cup apple cider vinegar
• 3 dates, soaked in hot water for 5 minutes, pitted, and drained
• ¼ tsp salt
• scant ½ tsp ground black pepper
• 2 cloves garlic (about 1 tbsp)
• 3 tbsp minced red onion or shallot

Reminder of salad ingredients:

• 1 cups buckwheat groats
• 4 cups water (plus a pinch of salt to the water)
• ¼ cup of pumpkin, sunflower seeds or a combo of both
• 2 cups Brussels sprouts, shredded/chopped
• 2 cups shredded carrots
• ¼ cup finely chopped red onion
• ¼ cup chopped fresh parsley
• 1 firm apple, of your choice, about 1 cup chopped
• 1 cup craisins, soaked until plump, and then drained
• fresh black pepper and salt to taste

Instructions

1. Bring pot of water up to a boil, add in buckwheat and cook until tender to taste but not mushy, about 15 minutes. Drain excess water. Set aside and let cool. This can be made a day or 2 ahead.
2. Place dressing ingredients into a blender and blend until smooth.
3. Place 2 cups of Brussels sprouts into a food processor, and pulse until lightly shredded. Do the same for your carrots. I find the shredding attachment on my food processor to work the best for this.
4. Place salad ingredients into a large bowl, and mix. Add in salad dressing, mixing as desired. Add ½ cup of dressing to start, and taste. Add remaining dressing if desired, making sure not to make salad mushy (you may be left with a few tbsp of dressing. Use this for a traditional salad!). Season with salt and pepper to taste.

Notes