Buckwheat Salad with Roasted Vegetables
This refreshing salad recipe combines expired buckwheat with roasted vegetables, creating a nutritious dish while reducing food waste.
Ingredients
- 1 cup expired buckwheat
- 2 cups water
- 1 sweet potato, peeled and cubed
- 1 zucchini, sliced
- 1 red onion, sliced
- 1 red bell pepper, sliced
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 400°F (200°C).
In a saucepan, bring water to a boil. Add the expired buckwheat and cook for 10-12 minutes or until tender. Drain and set aside.
Place the sweet potato, zucchini, red onion, and red bell pepper on a baking sheet. Drizzle with olive oil, salt, and pepper. Toss to coat the vegetables evenly.
Roast the vegetables in the preheated oven for 20-25 minutes or until they are tender and slightly caramelized.
In a small bowl, whisk together balsamic vinegar, honey, Dijon mustard, salt, and pepper.
In a large mixing bowl, combine the cooked buckwheat, roasted vegetables, and the balsamic dressing. Toss gently to coat everything evenly.
Garnish with fresh parsley and serve the salad at room temperature or chilled.
Enjoy this nutritious and flavorful buckwheat salad!