Name: Buckwheat Autumn Salad
Ingredients: 2 tablespoons maple syrup; 2 tablespoons apple cider vinegar; 1 tablespoon balsamic vinegar; 4 tablespoons olive oil; 1 teaspoon mustard; Pinch of sea salt; 2 cups buckwheat, cooked; 1 pound sweet potato, roasted and cubed; ½ cup dried cranberries; 4 cups arugula; ½ cup walnuts

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How this works

Buckwheat Autumn Salad

Satisfy carb cravings with this hearty, gluten-free salad.

Course: Dinner

Keyword: buckwheat, gluten-free, salad, vegan, vegetarian

Servings:

Author: Elizabeth Stein

Ingredients

Dressing:

2 tablespoons maple syrup
2 tablespoons apple cider vinegar
1 tablespoon balsamic vinegar
4 tablespoons olive oil
1 teaspoon mustard
Pinch of sea salt

Salad:

2 cups buckwheat, cooked
1 pound sweet potato, roasted and cubed
½ cup dried cranberries
4 cups arugula
½ cup walnuts

Instructions

In a small bowl, whisk together dressing ingredients. Set aside.
In a large bowl, combine remaining ingredients. Toss with dressing, and serve.

Notes

Source: Eating Purely: More than 100 All-Natural Gluten-Free Recipes for a Healthy Life (Skyhorse, 2015) by Elizabeth Stein

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