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Marokkanischer Buchweizen-Kürbis-Salat

Moroccan Buckwheat Pumpkin Salad

Ari
We love Moroccan food and flavors. So this Moroccan Buckwheat Pumpkin Salad is by far our favorite this fall.
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Prep Time 35 minutes
Cook Time 10 minutes
Total Time 45 minutes
Course grain salad, salad recipes, side salad
Cuisine Morocco
Servings 4 portions
Calories 441 kcal

Equipment

  • Knife*
  • cutting board*
  • Can opener*
  • Bowl*

Ingredients
  

Roasted Pumpkin:

for the salad:

optionally:

  • figs
  • pomegranate seeds

Instructions
 

  • Preheat the oven to 200°C.
  • Wash the pumpkin, cut in half, scrape out the seeds with a spoon and cut the pumpkin flesh into approx. 1x1 cm cubes.
  • Mix pumpkin cubes with olive oil, salt and pepper. Place the pumpkin on a baking sheet lined with parchment paper and bake until al dente, about 20 to 30 minutes.
  • Take out and let cool.

In the meantime:

  • Cook the buckwheat packing instructions.
  • Peel the carrots and cut into small cubes or grate finely.
  • Peel onions and garlic. Finely dice the onions and finely chop the garlic.
  • Drain the chickpeas in a colander and rinse with clear water. Drain well.
  • Wash and roughly chop the spinach, mint and parsley.
  • Put all the vegetables in a bowl with the cooked and cooled buckwheat.
  • If necessary, pit the dates and chop roughly. Add half to the vegetables in the bowl and set aside the rest to serve.
  • In a separate bowl, mix together the ingredients for the dressing: mix the cumin, olive oil, lemon juice, salt and pepper together well and season to taste.
  • Add the dressing to the salad and mix gently.
  • Divide the salad between plates or bowls and serve sprinkled with date pieces, herbs and pomegranate seeds or fresh figs.
  • Enjoy your meal!

Nutrition

Serving: 1Port.Calories: 441kcalCarbohydrates: 64gProtein: 14gFat: 12g
Keyword autumn salad, buckwheat, buckwheat salad, pumpkin recipes, pumpkin salad
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