Warm Buckwheat Salad with Sausage and Roasted Pumpkin
Makes 6 servings
what you’ll need:
1 small sugar pumpkin, peeled, seeded and cut into 1” cubes (6 cups)
2 tablespoons oil, divided
¾ teaspoon sea salt, divided
1 cup buckwheat groats
2 tablespoons apple cider vinegar
1 tablespoon pure maple syrup
1 tablespoon Dijon mustard
¼ cup chopped fresh chives
1 package Tofurky® Andouille Sausage, cut on a bias into ¼” slices
how to make:
1. Preheat oven to 450˚F. On a large rimmed baking sheet, toss pumpkin with 1 tablespoon oil and ½ teaspoon salt. Roast for 30 minutes. Add sausage to a lightly greased baking sheet, and place in the oven along with the pumpkin for the last 10 minutes of roasting.
2. In a small saucepan, boil 2 cups of water. Add buckwheat, cover, and reduce heat to low. Cook until all water is absorbed, about 15 minutes. Set aside.
3. In a large bowl, whisk together apple cider vinegar, syrup, Dijon, 1 tablespoon oil, and ¼ teaspoon salt. Gently mix in pumpkin, sausage, buckwheat, and chives until well combined.
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