Warm Winter Roasted Buckwheat Salad

Warm Winter Roasted Buckwheat Salad

How To Prepare Warm Winter Roasted Buckwheat Salad


  • 1 cup roasted buckwheat (bought this way)
  • 150g fine asparagus or green beans (cut into thirds)
  • 250g broccoli
  • 150g sugar snap peas
  • 1 red onion (chopped)
  • 1 carrot (peeled and grated)
  • 2 generous handfuls mild organic salad leaves
  • 250g organic cherry tomatoes
  • ½ cup hazelnuts


  1. Put the buckwheat in 1 ¾ cups hot water and bring to the boil over a high heat. Then remove from the heat and leave covered for 10 minute. Then check if they are the desired consistency (some people like them a little chewy), if you prefer softer leave covered for a little longer, then drain and leave covered.
  2. Steam the broccoli, asparagus or green beans and sugar snap peas for 10 minutes in a steamer.
  3. Combine all the ingredients for the dressing in a jar with a screw-top lid and shake well.
  4. Water sauté the onion till transparent, next add the tomatoes and cook for a further 3 minutes, then add the vegetables from the steamer, half the dressing and half the nuts and cook over a medium-low heat for a few minutes.
  5. Mix with the buckwheat and grated carrot and serve, sprinkled with the remaining nuts.

For the dressing:

  • 3 tbsp extra-virgin olive oil
  • 2 tbsp balsamic vinegar
  • 1 tbsp fresh, chopped thyme
  • 1 tsp sugar
  • 1 tsp cracked black pepper

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Recipe Name

Warm Winter Roasted Buckwheat Salad

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Average Rating

5 Based on 5 Review(s)

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