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Warm Baby Carrot And Buckwheat Salad With Avocado And Spinach

Warm Baby Carrot And Buckwheat Salad With Avocado And Spinach

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With its glorious colours and textures, this delicious salad is the perfect centrepiece for a vegan festive feast! Combine tender roasted carrots with cooked buckwheat and fresh baby spinach leaves, top with avocado, pumpkin seeds and cranberries, then drizzle with a zesty Italian-style dressing and serve warm.

Feeds
4People
Preparation time
75Min.
Difficulty
easy

Ingredients

ungrouped
2 bunches of baby carrots (approx. 20)
15 ml olive oil
1 x 50 g sachet Knorr Tasty Minestrone with Robertsons mixed herbs
4 sprigs thyme
salt
Robertsons Black Pepper
½ cup of buckwheat
1 avocado, sliced
2 cups baby spinach
50 g pumpkin seeds, toasted
50 g dried cranberries
Dressing:
125 ml olive oil
45 ml red wine vinegar
7.5 ml Dijon mustard
2.5 ml dried thyme
1 garlic clove, grated
15 ml lemon juice
salt
Black pepper

Preparation method

ungrouped
Preheat the oven to 190C.
Prep the carrots by washing the skin well, and trimming the stalk – leaving about 1cm.
Place them on a roasting tray.
In a bowl, whisk together the olive oil, half of the contents of Knorr Tasty Minestrone with Robertsons Mixed Herbs, thyme and a pinch of salt and Robertsons Black Pepper. Drizzle this over the carrots and toss so they are evenly coated.
Put them in the oven and roasting until golden, 35-45 minutes, tossing half way.
Cook the buckwheat by rinsing it well then putting it in a pot with the remaining contents of Knorr Tasty Minestrone with Robertsons Mixed Herb. Add water directed by package instructions and cook accordingly.
Put aside to cool.
Put the salad together by mixing the buckwheat and spinach together, then laying it on a platter. Top it with the roasted baby carrots, then the avocado, pumpkin seeds and cranberries.
Drizzle the dressing over the top, and serve.
Dressing:
Whisk all the ingredients together for the dressing, and season to taste.

Nutrition

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