Buckwheat and Brussels sprouts salad

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Buckwheat and Brussels sprouts salad with lemon and honey dressing is an excellent gluten-free meal preparation dish!

Is there a lover of Brussels sprouts here? We get it, the vegetable is not very popular, but have you ever tried it raw in a salad?

Trust us, it's good. It is very different from cooked or roasted vegetables, it is fresh and crisp, and it is an excellent salad base!

We've already shared our perfectly grilled Brussels sprouts and a great Brussels sprout salad, but now is the time to spin it up!

Get to know our buckwheat and Brussels sprouts salad! It's hearty and light, crisp and sparkling with a delicious homemade honey and mustard dressing to bring the flavors together!

This time we combine the salad with some Mediterranean flavors, such as ham, feta cheese, olive oil, lemon juice and more!

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This dish should be fairly easy to put together, as it primarily uses staples and refrigerators. But, keep in mind that this recipe is not vegan, although it does focus on plant-based ingredients.

Ready to give it a try?

Buckwheat and Brussels sprouts salad

Performance: 4 4 Preparation time: 30 minutes Time to cook: 30 minutes Total time: 1 hour

Buckwheat and Brussels sprouts salad with lemon and honey dressing is an excellent gluten-free meal preparation dish!

Ingredients

  • 200 grams of buckwheat
  • 500 grams of Brussels sprouts
  • 1 tablespoon pine nuts
  • 100 grams of serrano ham
  • 100 grams of feta cheese
  • 1 pear

Honey and mustard dressing:

  • 6 tablespoons of olive oil
  • 1 lemon, juice
  • 2 teaspoons of mustard
  • 2 teaspoons of honey
  • pinch of salt
  • pinch of black pepper
  • 3 tablespoons of water

Instructions

  1. Wash buckwheat under running water, then cook in 2 cups of salted water for about 10 minutes. Remove from the heat and let rest for another 15-20 minutes covered with a lid. The grain must be al dente. Drain excess water, wash cooked grain under running water, strain and cool.
  2. Remove the outer leaves of the Brussels sprouts, wash and pat dry. Cut into thin slices with a slicer or food processor.
  3. Heat a skillet over medium heat and lightly toast the pine nuts. Remove from the pan.
  4. To the skillet, add ham and toast on both sides. Remove from the pan and chop it.
  5. In a large bowl add sliced ​​Brussels sprouts, cooked buckwheat, toasted pine nuts, minced ham, and crumbled feta cheese. Slice or chop a pear and add it to the salad.
  6. Prepare the salad dressing: Put the ingredients in a jar, close with a lid and shake them so that the ingredients mix well.
  7. Drizzle dressing over salad, combine and serve.
Nutritional information:

Yield: 4 Serving Size: 1 Calories: 470 Total Fat: 34g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 24g Cholesterol: 40mg Sodium: 994mg Carbs: 31g Fiber: 6g Sugar: 11 g Protein: 17 g

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