Chef:  Jessica Meyers Altman; Garden Fresh Foodie
Makes:  6 servings
Prep Time:  20 minutes
Cook Time:  20 minutes
Total time:  40 minutes

INGREDIENTS
  

Apple Cider Dressing

  • 6 T apple cider
  • 1 T mustard
  • ¼ c apple cider vinegar
  • 3 dates, soaked in hot water for 5 minutes, pitted, and drained
  • ¼ t salt
  • scant ½ t ground black pepper
  • 2 cloves garlic (about 1 T)
  • 3 T minced red onion or shallots

Salad

  • 1 c buckwheat groats
  • 4 c water (plus a pinch of salt to the water)
  • ¼ c of pumpkin, sunflower seeds or a combo of both (If you eliminate seeds, this recipe would be PP)
  • 2 c Brussels sprouts, shredded/chopped
  • 2 c shredded carrots
  • ¼ c finely chopped red onion
  • ¼ c chopped fresh parsley
  • 1 firm apple, of your choice, about 1 c chopped
  • 1 c craisins, soaked until plump, and then drained
  • fresh black pepper and salt to taste

DIRECTIONS

  1. 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.
  2. Place dressing ingredients into a blender and blend until smooth.
  3. Place 2 c 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.
  4. Place salad ingredients into a large bowl, and mix. Add in salad dressing, mixing as desired. Add ½ c of dressin.g to start, and taste. Add remaining dressing if desired, making sure not to make salad mushy (you may be left with a few T of dressing. Use this for a traditional salad!). Season with salt and pepper to taste.

Jessica Meyers Altman
Associate Professor of Whole Food Nutrition & Living
"Never doubt that a small group of thoughtful, committed citizens can change the world. Indeed, it's the only thing that ever has."  Margaret Mead

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