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Chicken, Buckwheat & Roast Veggie Salad

Written By

Go Vita

A colorful salad with vegetables and grains on a decorative plate.

Nourish your body with this wholesome Chicken, Buckwheat & Roast Veggie Salad—a vibrant, nutrient-packed dish bursting with flavour. Juicy turmeric-seasoned chicken pairs perfectly with roasted pumpkin, capsicum, and leeks, while activated buckwheat, kale, and crunchy almonds add the perfect balance of texture and nutrition. Finished with a zesty, antioxidant-rich dressing featuring pomegranate, fresh herbs, and ginger, this salad is as delicious as it is nourishing. Whether you're fueling up for the day or looking for a wholesome dinner, this recipe is a must-try!

PREP TIME	COOK TIME	SERVES	DIFFICULTY
20 minutes	35 to 45 minutes	6 people	Medium

INGREDIENTS

• 4 organic skinless chicken breast fillets, halved horizontally

• 1 teaspoon Organic Road ground turmeric

• 500 g pumpkin, peeled, seeded and chopped into 3 cm pieces

• 1 red capsicum, seeded and chopped

• 2 leeks, trimmed, washed and chopped

• ½ bunch kale, leaves removed and torn into bite-sized pieces

• 200 g activated buckwheat, rinsed and drained

• handful of activated almonds and pumpkin seeds, chopped

DRESSING

• 250 ml extra virgin olive oil

• handful fresh herbs, minced

• 2-3 tablespoons pomegranate juice

• 2 teaspoons maple syrup or raw honey

• 2 garlic cloves, crushed

• 3 cm piece ginger, peeled and grated

• 2 cm piece fresh turmeric, grated, or ⅙ teaspoon organic ground turmeric

• Celtic salt, to taste

METHOD

1. Preheat oven to 200OC or 180OC fan-forced.

2. Line a large baking tray with baking paper. Place pumpkin, capsicum and leek on tray, drizzle with oil and sprinkle with salt. Roast for 35-45 minutes or until vegetables are tender.

3. Combine dressing ingredients in a jar and shake well. Set aside to allow flavours to develop.

4. Bring a saucepan of salted water to the boil. Add buckwheat, reduce heat and simmer until al dente. Drain, rinse under cold water and set aside. 5. Heat a large frypan over medium-high heat. Lightly brush chicken with extra oil, season with turmeric and salt, and pan-fry for 4 minutes each side or until cooked. Slice chicken and cover. 6. To assemble salad, pour dressing into a large bowl, add chicken and kale and toss well. Add vegetables and buckwheat and toss again. Serve topped with nuts and seeds.

Recipe and image provided by nutritionist Lara Hope Reynolds. Lara is a passionate cook, university qualified Nutritionist, and certified meal planning coach. After years of working in the culinary world and contributing to top Australia magazines and TV shows, she's now focused on helping you achieve your health goals!