Warm Buckwheat Salad with Sausage and Roasted Pumpkin

Buckwheat is an ancient grain that serves as a hearty base to this warm autumn dish. Find it in the bulk bins or swap in another favorite grain like quinoa, wild rice, or freekeh. You’ll love the sweet heat that arises from merging our spicy vegan Andouille sausage with fresh pumpkin. While sophisticated enough to serve for guests, this dish is also easy enough to make on a busy weeknight.

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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Jennifer Bryman is the President and Culinary Director at The Heart’s Kitchen where she works with natural food producers and health organizations nationwide to provide recipe and menu development, food styling and photography, nutrition and health content and bilingual services.

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