Almond Free Smoky Paprika Buckwheat and Roasted Beet Salad

Earthy roasted beets, peppery arugula, and creamy avocado come together in a salad that feels genuinely special without requiring a lot of fuss. The smoked paprika and cumin dressing is the real star here — whisked together with fresh lemon juice, honey, and grated garlic, it brings a warm, slightly smoky depth that ties every element of the bowl together beautifully. Toasting the buckwheat groats in a dry skillet before adding them to the salad is a small step that pays off big, giving them a nutty crunch that makes the whole dish more satisfying and interesting. Pumpkin seeds add another layer of texture, so every bite has something going on without a single tree nut in sight — no swapping, no substituting, no compromise. This is the kind of recipe that works just as well for a weeknight dinner as it does for a dinner party spread, because it looks stunning on a platter and the flavors are bold enough to impress. If you have beets roasting in the oven, the rest of the prep comes together quickly, making the effort feel very manageable for the payoff you get.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →