Roasted Buckwheat Salad - Forks Over Knives

Ingredients

• ½ acorn squash, cut into ½-inch dice
• 1 cup roasted buckwheat
• ½ onion, cut into ½-inch dice
• 1 cup cherry tomatoes, halved
• ½ cup cilantro or parsley, finely chopped
• 1 cup baby arugula
• 1 cup spinach
• ½ cup fresh orange juice
• 2 tablespoons toasted pumpkin seeds
• Juice of ½ lemon
• 2 tablespoons white wine vinegar
• 1 clove garlic, minced
• Sea salt and freshly ground black pepper