If you're looking for a festive salad, that goes the extra mile beyond the plain old lettuce and cherry tomatoes, this is the one for you. This one takes a little while to put together, but the flavors and nutritional value are so worth it.
Image Source:
Protein World
Method of preparing the salad:
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Preheat oven to 360°F. Line a baking sheet.
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Combine in a bowl the pumpkin, zucchini and eggplant, add 1 tsp coconut oil, season and mix.
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Pour everything to the baking dish, spread evenly and bake 30-35 minutes until the veggies soften and brown a little.
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Meanwhile, boil 3 cups water, cook the buckwheat until the water evaporates. Remove from heat, add cinnamon and stir well.
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Brush the kale leaves in coconut oil and roast in the oven for 10 minutes until crunchy.
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Tear the leaves, mix all ingredients in a bowl and serve.
Chef's Tip:
You can add asparagus and quinoa if you'd like.
Source: Protein World
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