Einkorn Winter Salad with Japanese Ginger Dressing
This winter salad has everything, grains, roasted vegetables, good fats, pickled onions, and the most amazing Japanese ginger dressing!
Equipment
- Baking sheet
Ingredients
- 1 cup Einkorn wheat
- 3 cups water with 1 tbsp of vegetable broth
- 1 small butternut squash
- 1 small beets
- 2 cups beans (edadame, white, black)
- 1 avocado
- 3 cups beet tops or leafy greens
- 1 small red onion
- 3 tbsp rice vinegar
- 3 tbsp water
- 1 tsp cane sugar
- 1 tsp sea salt
- White or black sesame or hemp seeds
Ginger dressing
- 1 large carrot (or 2 small ones) peeled
- 1 medium yellow onion
- 1 large piece of fresh ginger peeled
- 1/2 cup rice vinegar
- 1/2 cup olive or avocado oil
- 2 tbsp soy sauce
- 1 tbsp cane sugar
Instructions
Cook the Einkorn
- Bring 3 cups of water with a tablespoon of vegetable broth paste or powder.
- Add 1 cup of einkorn, stir, cover and simmer for 30 minutes. Turn off the heat and let it sit for a few minutes.
- Taste to make sure it is cooked. Drain and set aside to cool down.
Roast the root vegetables
- Turn the oven on 400F.
- Peel the butternut squash, remove top and bottom and make thick slices. Same for the sweet potato if you are using one.
- Cut the beetroot tops, peel the beets and cut into cubes.
- Spray a little oil, salt and pepper. Place on a lined baking sheet making sure that the pieces don't overlap.
- Bake for 40 minutes.
Make the ginger dressing
- In a blender, put 1 large peeled carrot, 1 large piece of peeled ginger, 1 medium onion, 1/2 cup of rice vinegar, 1/2 cup of water, 2 tbsp of say sauce, 1 tbsp cane sugar or maple syrup.
- Blend until smooth. Pour into a glass jar.
Prepare the toppings
- Julienne the leafy greens and pan fry for a minute with a dash of salt. Set aside.
- Pickle the red onions for a few minutes.
- Slice the avocado.
Putting it together
- Place a nice serving of cooked einkorn in a wide bowl, next add the leafy greens, butternut squash or sweet potato, edadame beans, beets, avocado slices, pickled onions
- Pour some of the Japanese ginger dressing and sprinkle some sesame or hemp seeds for added proteins.