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Roasted Carrots with Buckwheat & Spinach

A warm salad of maple and thyme roasted carrots with buckwheat and spinach and an orange and mustard dressing.
Course Main Course
Cuisine British
Diet Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 306kcal
Author Michelle Alston

Ingredients

  • 80 g (½ a cup) of raw buckwheat rinsed
  • 1 level tsp vegan & gf vegetable boullion
  • 500 g (1 average bunch) of carrots, scrubbed and leaves removed large carrots cut in half lengthways
  • 2 or 3 stems of thyme plus more for serving
  • 2 tbs olive oil
  • 1 tbs maple syrup
  • ¼ tsp each sea salt and freshly cracked black pepper
  • 100 g (just under ½ a cup) of baby spinach
  • 1 small red onion cut in half and sliced
  • 30 g (just under ¼ cup) hazelnuts roughly chopped
  • 1 tbs dried cranberries (optional)

For the orange mustard dressing

  • 50 ml (just under ¼ cup) of extra virgin olive oil
  • 40 ml of fresh orange juice, the juice of half an orange
  • 1 tbs wholegrain mustard
  • ¼ teaspoon sea salt
  • ¼ teaspoon cracked black pepper

Instructions

  • Preheat the oven to 200 degrees C, 392F. I use a fan assisted, electric oven, please adjust according to your own oven.
  • Place the carrots on a baking tray then drizzle over the olive oil and maple syrup. Add the thyme sprigs, plucking a good few leaves to sprinkle over the carrots. Add the sea salt and pepper then give everything a good toss and roast in the oven for 30 minutes or until the carrots are cooked through. Give the tray a shake halfway through cooking.
  • Thoroughly rinse the buckwheat then cook according to the packet. I toast my buckwheat first in a hot skillet but that's optional. When the buckwheat is cooked leave to cool. Fluff it up with a fork when you are ready to add it to the salad.
  • Add the cranberries to a small bowl, cover with just boiled water then leave to plump up. Drain when ready to add them to the salad.
  • Add the spinach, red onion, cranberries and buckwheat to a large serving dish. Top with the roasted carrots and the chopped hazelnuts. 
    If you are serving the salad straight away then add the dressing to the salad. If not serve with the dressing on the side. I always prefer to add my own dressing.

To make the orange and mustard dressing

  • Whisk all the dressing ingredients together then leave in the fridge until you are ready to serve.

Notes

  • Calories are approximate and are for the salad only, they do not include the dressing. I use a metric scale to weigh all ingredients so cup sizes are also approximate.
  • Don't like buckwheat? Try quinoa or couscous.
  • Tray adding some creamy goat's cheese for a veggie option.

Nutrition

Calories: 306kcal