Gluten-Free Buckwheat Tabbouleh Salad with Roasted Carrots

Ingredients

• 1 ½ cups whole milk Greek Yogurt
• 3 tablespoons freshly squeezed orange juice
• 2 teaspoons red wine vinegar
• 1 clove garlic, minced
• ¼ teaspoon sea salt
• ¼ teaspoon ground black pepper
• 2 bunches carrots, stems reserved for garnish
• 1 tablespoon extra-virgin olive oil
• 2 tablespoons freshly squeezed orange juice
• ½ teaspoon sea salt
• ½ teaspoon black pepper
• 2 cups dry buckwheat groats
• 6 cups low-sodium vegetable broth
• 2 bay leaves
• 1 large shallot, minced
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon freshly squeezed lemon juice
• 2 cups baby spinach, finely chopped
• 1 bunch fresh cilantro, finely chopped
• 1 bunch fresh chives, finely chopped
• ¼ cup pomegranate arils