Warm Baby Carrot and Buckwheat Salad with Avocado and Spinach
With its glorious colours and textures, this delicious salad is the perfect centrepiece for a vegan festive feast! Combine tender roasted carrots with cooked buckwheat and fresh baby spinach leaves, top with avocado, pumpkin seeds and cranberries, then drizzle with a zesty Italian-style dressing and serve warm.
Feeds
4Person
Preparation time
75Min.
easy
Ingredients
- 2 bunches of baby carrots (approx. 20)
- 15 ml olive oil
- 1 x 50 g sachet Knorr Tasty Minestrone with Robertsons Mixed Herbs
- 4 sprigs thyme
- 1 ml Robertsons Black Pepper, to taste
- ½ cup of buckwheat
- 1 avocado, sliced
- 2 cups baby spinach
- 50 g pumpkin seeds, toasted
- 50 g dried cranberries
- Dressing:
- 125 ml olive oil
- 45 ml red wine vinegar
- 7.5 ml Dijon mustard
- 2.5 ml dried thyme
- 1 garlic clove, grated
- 15 ml lemon juice
- salt, to season
- 1 ml Robertsons Black Pepper. to taste
Preparation method
Nutrition
- Nut Free
- Vegan
- Vegetarian
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