Buckwheat salad with cranberries and edamame

Vegan recipe, Private revenues, Meals, Salad

Buckwheat salad with cranberries and edamame

A bowl of freshness and flavour!

One salad at a time nourishing, crunchy and full of color? Our buckwheat salad with cranberries and edamame is an explosion of sweet and savoury flavours. will awaken your taste buds!

Toasted buckwheat adds an irresistible touch of hazelnut, while dried cranberries and apples add a tangy, fruity note. Not comfortable with buckwheat? Click here for tips!

Edamame, rich in protein, make this salad a a balanced, filling meal, perfect for a quick lunch or light supper.

A balsamic and maple syrup vinaigrette delicately binds all the ingredients together. And for a touch of crunch? Toasted pecans, which can be replaced by almonds or cashews, as you prefer!

Ready in just 20 minutes, This salad is a great option for those who want to eat healthily without compromising on pleasure. A real delight to try today!

Buckwheat salad with cranberries and edamame
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Buckwheat salad with cranberries and edamame

Prep Time20 minutes
Cook Time15 minutes
Servings: 4

Ingredients

  • ⅓ cup (80 ml) of uncooked buckwheat grains*.
  • 1 ½ cup (375 ml) vegetable broth or water
  • ¼ cup (60 ml) dried cranberries
  • 1 cup (250 ml) edamame
  • 1 cup (250 ml) of apples diced
  • 2 cups (500 ml) arugula
  • ¼ cup (60 ml) of pecans
  • ¼ cup (60 ml) red onion diced
  • 2 tablespoons (30 ml) extra virgin olive oil
  • 1 tablespoon (15 ml) balsamic vinegar
  • 2 tsp (10 ml) maple syrup

Instructions

  • In a salad bowl, combine the cooked buckwheat, cranberries, apple, edamame, arugula, walnuts and red onion.
  • Whisk together olive oil, balsamic vinegar and maple syrup.
  • Drizzle vinaigrette over salad and toss. Serve immediately.

Notes

* Lightly toast the buckwheat grains in a frying pan until they change color. Add stock or water (2 times the volume of buckwheat in liquid) and bring to the boil. Reduce heat and cook for 12-15 minutes. Let stand 5 min.

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