Wednesday, February 25, 2015

Roasted Butternut Squash and Buckwheat Groat Salad

Roasted Butternut Squash & Buckwheat Groat Salad with Apple Cider Maple Vinaigrette

Grilled Spanish Iberico Pork Chop with Basil-Garlic Rub | Roasted Butternut Squash Buckwheat Groat Salad | Berries Sweet Rolls

Serve 2

Buckwheat Groat
1/2 cup buckwheat groat, rinsed
1 cup water

Squash
1/2 small butternut squash, peeled and cut into large chunks
1/2 tsp cinnamon
pinch of nutmeg
1/2 tbsp olive oil.
salt and pepper

Apple cider vinaigrette
2 tbsp apple cider vinegar
3/4 tbsp maple syrup
1 tbsp olive oil
salt and pepper

Other ingredients
2 cups arugula
1/4 cup dried cranberries
2 eggs, poached
shaved Parmesan


1) Preheat oven to 200 degrees C.

2) Dry toast buckwheat groat in a small pot over medium heat. Once the buckwheat groat is dry & lightly toasted, add water and bring to a boil over high heat. Reduce to a simmer, cover and cook until tender and the water is absorbed, about 10 minutes. Set aside to cool.

3) Toss cut butternut squash with cinnamon, nutmeg, olive oil and salt and pepper. Spread on a baking sheet and roast for 20 minutes or until tender.

4) Prepare vinaigrette by whisking together vinegar with maple syrup and olive oil. Season with salt and pepper.

5) Toss together cooked buckwheat groat, roasted squash, arugula, and dried cranberry with the prepared vinaigrette. Divide into 2 plates. Top with poached egg and shaved parmesan. Serve.


Variations:
a) substitute buckwheat groat with barley or quinoa, just adjust the liquid required and cooking time.
b) swap butternut squash for sweet potatoes, arugula for baby spinach.


Adapted from Cherry On My Sundae.

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