Buckwheat Autumn Salad with Sweet Potato and Cranberries from ‘Eating Purely’
This week, we’re spotlighting recipes from Eating Purely: More Than 100 All-Natural, Organic, Gluten-Free Recipes for a Healthy Life by Elizabeth Stein (Skyhorse Publishing, Inc). Stein is a certified holistic nutrition counselor and the CEO and founder of Purely Elizabeth, an all-natural food company that makes granola, muesli, hot cereal, and cookie mixes. Try making the recipes at home and let us know what you think!
Photograph by Elizabeth Stein
Buckwheat Autumn Salad with Sweet Potato and Cranberries
Makes 4 servings
Vegan, gluten-free
Dressing:
2 tablespoons maple syrup
2 tablespoons apple cider vinegar
1 tablespoon balsamic vinegar
4 tablespoons olive oil
1 teaspoon mustard
Pinch of Himalayan sea salt
2 cups buckwheat, cooked
1 pound sweet potato, roasted and cubed
½ cup dried cranberries
4 cups arugula
½ cup walnuts
In a small bowl, whisk together dressing ingredients. Set aside. In a large bowl, combine buckwheat, sweet potatoes, cranberries, arugula, and walnuts. Toss with dressing and serve.
Reprinted with permission from Eating Purely: More Than 100 All-Natural, Organic, Gluten-Free Recipes for a Healthy Life by Elizabeth Stein (Skyhorse Publishing, Inc.)
More grain bowls to love:
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Mexican Quinoa Bowl Recipe from 'Deliciously Ella’
