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Home Health Health News Buckwheat Kale Salad With Citrus Yogurt Dressing

Buckwheat Kale Salad With Citrus Yogurt Dressing

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Buckwheat Kale Salad with Citrus Yogurt Dressing Header

This salad is my favorite way to hit the “reset button” after a weekend of a bit too much indulgent food. (We’ve all been there.) I love it because this salad has all the antioxidants, vitamins, fiber, and protein you need to get rid of bloat and promote a healthy glow. One serving of this salad provides over 100% of your daily needs for vitamins A and C, which are key nutrients for healthy skin and hair. In addition, the greek yogurt in the dressing contains healthy gut bacteria to prevent constipation and bloat.

For any of you who may not be familiar with buckwheat, it is a triangular shaped seed that is often used like a grain or cereal. Although wheat is in the name, buckwheat is actually gluten free. Similar to other seeds, buckwheat offers a hearty amount of protein in addition to fiber and nutrients like magnesium, iron, and B6.

With so much to offer, you’ll want to make this salad as soon as possible! I like to make it on Sunday night and pack individual servings into glass containers.


Salad Ingredients:

  •  1 butternut squash
  •  1 tablespoon olive oil
  •  ½ cup buckwheat
  •  1 cup water
  •  ½ pomegranate
  •  2½ cups chopped lacinato kale

Dressing Ingredients:

  •  2 tablespoons plain Greek yogurt
  •  4 tablespoons orange juice (about 1 orange worth)
  •  1 tablespoon orange zest
  •  1 garlic clove, minced (or ⅛ teaspoon garlic powder for milder garlic flavor)
  •  1 tablespoon apple cider vinegar
  •  3 tablespoons canola oil
  •  Salt and Pepper


  1. Preheat oven to 350 degrees Fahrenheit.
  2. Cube the butternut squash in ½" pieces and remove the skin. Toss in olive oil, salt, and ground black pepper. Spread in a single layer on a baking sheet.
  3. Bake squash for 35-40 minutes or until tender.
  4. While the squash is roasting, combine buckwheat and water in a small saucepan. Bring to a simmer and cover. Cook for 10 minutes or until liquid is absorbed. Transfer to a strainer  with small holes and rinse well with cold water. Set aside.
  5. Cut a pomegranate in half and remove the arils from one half and set aside.
  6. Chop lacinato kale and set aside.
  7. To make the dressing, combine all the dressing ingredients together in a mason jar or covered container. Shake well to combine.
  8. To make the salad, toss together the roasted butternut, kale, pomegranate seeds, and dressing in a large bowl. Store leftovers in an airtight container in the fridge.

Salad makes 4-5 serving
Vegetarian | Gluten Free

For more healthy recipes and nutrition advice, go to dietitiandebbie.com.

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