Chef Ellen

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Whole grain buckwheat is a good source of fiber and protein and includes all essential amino acids. Amino acids help build muscle and regulate immune function and our precious hormones. The hulled buckwheat is like barley, with a similar nutty and hearty flavor, but it’s void of gluten for those with sensitivities. Hulled buckwheat is also a great addition to a soup, stew, or porridge type dish. I love this salad at room temperature because I find the flavors really pop when they are not as cold. If you are having this for dinner during the Reset phase, add a couple of olives or diced avocado for a balanced dinner option. Extras make a great lunch the next day.


  • 1 cup cooked hulled buckwheat see notes
  • ½ butternut squash diced and roasted (about 1 1/2 cups, see
  • notes)
  • 3 yellow beets peeled, roasted, and diced (see notes)
  • 4 stalks asparagus blanched and roughly chopped (optional)
  • ½ cup fresh parsley finely chopped
  • SAUCE:
  • cup lemon juice
  • 3 scallions chopped
  • ¼ cup olive oil
  • 2 tablespoons fresh tarragon chopped
  • 1 tablespoon lemon zest
  • 1 tablespoon fresh mint chopped
  • 1 tablespoon maple syrup



  • Prepare the sauce in a small bowl by gently whisking together all the ingredients. In a large bowl, combine the cooked buckwheat, squash, beets, asparagus (if using), and parsley. Fold the sauce into the buckwheat mix. Serve immediately. Season with salt and pepper to taste.
  • NOTES: When shopping for hulled buckwheat, look for packaging that says “organic hulled whole grain.” I recommend rinsing the buckwheat after it is cooked, as it sometimes becomes very starchy. Roast butternut squash and beets as follows: Preheat the oven to 375°F. Place all your cut-up vegetables on a parchment-lined baking sheet or two. Coat the vegetables with oil (pump sprays work well too) and mix well with your hands to evenly distribute the oil. Don’t crowd the veggies, as then they could steam instead of roast. Sprinkle the vegetables with your favorite dried herbs. Put the trays in the oven and roast for 20 minutes, check, and flip any smaller vegetables, if needed. You may want to remove the asparagus at this point depending on its thickness. Roast for an additional 20 minutes if they are not yet tender. Some smaller vegetables will cook faster, so you can check by piercing the veggies with a fork. The fork should go in easily, and the vegetables will have lightly browned, crispy edges as they start to caramelize.