Recipe by Garden Fresh Foodie
Editor’s note: This plant-based recipe is beautiful, made with seasonal foods, and perfect for a holiday meal or to bring to a potluck or party. Both the salad and the dressing are made without oil. Enjoy!
How to Make This Plant-Based Recipe
Harvest Buckwheat Salad
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
• Oil and saturated fat free—perfect for heart health
• High in fiber, great for regulating blood sugar, digestive health, and satiety
• Full of antioxidants to boost immunity and fight disease
• No refined ingredients, whole-food, plant based, fights inflammation
- 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
- 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
Apple Cider Dressing:
Reminder of salad ingredients:
- 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.
- Place dressing ingredients into a blender and blend until smooth.
- 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.
- 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.
The dressing and buckwheat can be made ahead, and you can pre-chop/shred all of the ingredients other than the apple to save on day-of prep time! Mix ingredients together before serving. This salad will last for 5-7 days in the fridge.
Tell us in the comments what you think of this plant-based recipe because we’d love to know.
Looking for more holiday recipes? Here are 10 plant-based Thanksgiving recipe ideas you might love.