This healthy 9 ingredient Soba Noodle Salad is coated in a creamy and nutty tahini dressing and studded with caramelized winter squash and fresh kale. This gluten-free and vegan meal is equally perfect for lunch or dinner.
So here we are. The first recipe of 2017. I bet you thought I was coming atcha with a light salad, or a weight-loss inducing soup. Some king of detox elixir, or at the very least, something with the word “healthy” in the title. Surely….
Yet, here I am today, offering you noodles. Yes, I bring you pasta in the month of hyper healthy resolutions.
Pasta that I am calling a salad, because this is the best kind of salad. Plus, we serve itcold, and has some kale in it. I think it is safe to say we are in salad territory.
I truly believe there are better ways to be healthy than by eating less. I prefer eating more of the right foods. This pasta bowl is absolutely packed to the tippy top with nutrients. This is healthy in the satisfied and nutrient filled way, rather than the there-is-a-giant-hole-where-my-stomach-should-be feeling that you get just one short hour after consuming a lettuce lunch.
These creamy dressing-coated buckwheat noodles are so full of fiber, that you will be able to make it to the next meal. The kale and squash are filled with nutrients, and the dressing is packed with healthy fats.
Resolutions with pasta are the best resolutions.Print
This healthy 9 ingredient Soba Noodle Salad recipe is coated in a creamy and nutty tahini dressing and studded with caramelized winter squash and fresh kale. This gluten-free and vegan meal is equally perfect for lunch or dinner.
- 1 medium delicata squash, halved, seeded, and cut into half rounds
- 2 teaspoons avocado oil
- 1 bunch Tuscan kale, cut into strips
- 8.8 oz gluten-free soba noodles
For the sauce:
- ⅓ cup tahini
- 3 tablespoons spicy brown mustard
- 1 ½ tablespoons maple syrup
- 1 ½ tablespoons minced ginger
- 1 clove garlic, minced
- Preheat the oven to 450 degrees. Toss the delicata squash with the avocado oil and a pinch of salt and pepper. Roast for 20 minutes. Remove from the oven and set aside.
- Fill a pot with water and a large pinch of salt and bring to a boil. Add in the soba noodles and stir. cook until tender, stirring occasionally, about 6-10 minutes. Reserve ½ cup of the pasta water, then drain the noodles and rinse them with cold water. Set aside.
- In a small bowl, stir together all of the dressing ingredients.
- Toss the noodles, with the dressing, squash, and kale. Add in the reserved pasta water if needed to loosen the sauce. Serve.
After the noodles are cooked, be sure to give them a good rise with cold water until the noodles are room temperature. This keeps the noodle from clumping together in the finished dish.
Keywords: buckwheat noodle, buckwheat, Japanese, tahini, gluten free, vegan, vegetarian, nut free, healthy, Fall, Winter, mustard,