Buckwheat Salad with Kale and Feta

Course: Lunch, Main Course, Salads

Diet: Gluten Free, Egg Free, Low Calorie, Dairy Free, Vegetarian

Time: Max 45 min

Calories: 150 - 450 kcal

Type: meal plan recipes

Diet: egg-free, gluten-free

Prep Time: 7

Cook Time: 25

Total Time: 32

Servings:

Calories: 411kcal

Get Recipe Ingredients

Cook buckwheat according to package instructions.
Meanwhile, cut the carrots into 2 cm pieces, chop the kale, dice green apple, and juice the orange.
In a medium-large skillet add the butter and the carrots, along with a dash of salt. Cook until the carrots are soft and golden brown.
Remove them from the pan and add the kale leaves and a little salt, At the beginning it will seem like a lot but as it cooks down it will reduce. Cook until the kale leaves are partly cooked, but still bright and crunchy (don’t over cook them). Remove from heat and allow to cool.
Mix the olive oil, honey, orange juice, dijon mustard, apple cider vinegar and some salt and black pepper to taste.
Add to the mason jars along with the cooked buckwheat, then the cooked kale, apple, carrots and finally the crumbled feta. Put a lid on and store in a cool place until ready to eat. This is better after it has spent a couple of hours resting because it allows the buckwheat to marinate in the dressing.
When you are ready to eat, mix and serve. Add extra salt and pepper per taste if necessary.