Go Back
+ servings
Buckwheat Kale Salad with Citrus Yogurt Dressing | Dietitian Debbie
Print Recipe
No ratings yet

Buckwheat Kale Salad with Citrus Yogurt Dressing

Hit the reset button on healthy eating with this bloat-fighting buckwheat kale salad with citrus yogurt dressing filled with antioxidants. You'll be ready to face the new year in no time!
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Salad
Cuisine: Gluten-free, Vegetarian
Diet: Vegetarian
Servings: 4 -5
Calories: 258kcal

Ingredients

  • 1 butternut squash
  • 1 tablespoon olive oil
  • 1/2 cup buckwheat
  • 1 cup water
  • 1/2 pomegranate
  • 2 1/2 cups chopped lacinato kale

For the Dressing:

  • 2 tablespoons plain Greek yogurt I used Siggi's
  • 4 tablespoons orange juice about 1 orange worth
  • 1 tablespoon orange zest
  • 1 garlic clove minced (or 1/8 teaspoon garlic powder for milder garlic flavor)
  • 1 tablespoon apple cider vinegar
  • 3 tablespoons canola oil
  • Salt and Pepper

Instructions

  • Preheat oven to 350 degrees Fahrenheit.
  • Cube the butternut squash in 1/2" pieces and remove the skin. Toss in olive oil, salt, and ground black pepper. Spread in a single layer on a baking sheet.
  • Bake squash for 35-40 minutes or until tender.
  • While the squash is roasting. combine buckwheat and water in a small saucepan. Bring to a simmer and cover. Cook for 10 minutes or until liquid is absorbed. Transfer to a small strainer and rinse well with cold water. Set aside.
  • Cut a pomegranate in half and remove the arils from one half and set aside.
  • Chop lacinato kale and set aside.
  • To make the dressing, combine all the dressing ingredients together in a mason jar or covered container. Shake well to combine.
  • To make the salad, toss together the roasted butternut, kale, pomegranate seeds, and dressing in a large bowl. Store leftovers in an airtight container in the fridge.

Nutrition

Serving: 11/2 Cup | Calories: 258kcal | Carbohydrates: 31g | Protein: 4g | Fat: 15g | Saturated Fat: 1.5g | Cholesterol: 1mg | Sodium: 200mg | Fiber: 7g | Sugar: 9g