Roasted Pumpkin and Buckwheat Salad Recipe
Pumpkin is becoming an ingredient that I use more often in the kitchen than before. This is primarily because I can now find pumpkin sliced or peeled and sliced where I live. Cutting and chopping a pumpkin is no easy task. I've always been aware of this, but I didn't realize it had such an effect on me. I had a great revelation about this after I realized that I've been trying pumpkin recipes here more often.
This was very good actually. In this way, I had the opportunity to try many different recipes and share the best ones with you. Today, I wanted to share my favorite pumpkin recipe of the last days. From the day I met raw spinach with spinach quinoa salad, it has become an ingredient that I often use as a green in salads during winter season.
Since both are autumn-winter vegetables, I preferred to pair pumpkin with spinach in this recipe. But if you are used to eating spinach in tomato paste dishes such as spinach stew with rice and the idea of eating it raw does not sound appetizing, you can also use different greens such as arugula or lettuce instead of spinach. Red pepper is also not a must, but it adds a nice flavor and suits it well.
You can replace buckwheat in the same way as spinach, and use different grains such as coarse bulgur, firik bulgur (for example, firik bulgur salad with arugula) or wheat instead. Instead of walnuts, you can choose hazelnuts, almonds or pine nuts.
I don't want to offer an alternative in sauce. Of course, as in every salad recipe, it can be changed, but it suits this recipe so well and brings the recipe to such a point that it would be a great loss to change it. That's why I don't recommend it, but if you want to change it or if your conditions require it, you can change it.
Enjoy the recipe...
Roasted Pumpkin and Buckwheat Salad Recipe with Video
Ingredients
- 400 g of pumpkin,
- 1 red pepper,
- 3/4 cup buckwheat,
- 200 g spinach,
- 2 tablespoons of olive oil,
- 3 tablespoons of walnut kernels.
For the sauce;
- 1 heaping teaspoon djon mustard,
- 2 tablespoons of olive oil,
- 4 tablespoons of any kind of vinegar,
- 1 teaspoon of honey,
- Salt.
Preparation
- Cut the pumpkin into cubes, the pepper in squares and spread them on a baking tray lined with greaseproof paper,
- Drizzle olive oil on them and bake them in a preheated oven at 190 degrees until they become soft and brown in places,
- Wash and drain the buckwheat and take it in a saucepan,
- Add enough water to cover it, close the lid and cook until soft,
- Strain the water and rinse with cold water,
- Take the spinach in a large bowl,
- Add buckwheat and vegetables,
- Whisk all the ingredients for the sauce in a bowl,
- Pour the dressing over the salad and mix,
- Sprinkle walnuts on top.
Enjoy your meal...