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Buckwheat Salad with roasted sweet potato, radishes, pine nuts and a simple lemon dressing.
This delicious buckwheat salad is a simple yet very flavorful dish with earthy buckwheat, crunchy radish slices, fragrant pine nuts, baked sweet potatoes and a tangy lemon dressing. It’s bright, refreshing, and hearty at the same time, plus it’s quick to prepare, naturally vegan and gluten-free. Sounds good, right? You can serve this salad as a filling, fancy side or as a light spring meal, and you can enjoy it warm or cold.
I’ve just realized I don’t have a single buckwheat recipe on my blog. I have to admit I wasn’t always a fan of buckwheat…and to be honest, I still struggle sometimes to eat it. Growing up we often had buckwheat as a side and it was the worst! Plain and boring, tasting way too healthy….I just hated it!
However nowadays I started to appreciate buckwheat a lot more (though I still won’t eat plain as a side dish). I just make sure it’s as flavorful as possible, and it’s not undercooked or overcooked. There’s basically 3 things to keep in my mind when making buckwheat, and it will turn out pretty delicious:
- Buy toasted buckwheat (kasha) or toast it yourself before cooking! Toasting gives buckwheat a deeper, nuttier taste.
- Always cook it in flavored water! Use vegetable stock, or simply flavor the water with salt, herbs, garlic, vinegar, etc.
- Serve with a nice dressing/sauce! Buckwheat soaks up the dressing pretty well, so make sure to always drizzle it with something delicious. Lemon juice will perfectly do the job, or use whatever dressing you like.
Check out these spring salad too:
- Buddha Bowl with Kale and Edamame
- Green tabbouleh with Asparagus and Avocado
- Black Rice and Raspberry Salad
- Potato and Strawberry Salad
- Fig & Green Pea Salad with Tofu Feta
- Mediterranean Orzo Salad
- Spiralized Zucchini, Cherry and Lentil Salad
- Soba Noodle Bowl with Crispy Tofu
- Asparagus and Lima Bean Pasta Salad
- Green Spring Salad
If you try this recipe, let me know! I would highly appreciate if you could leave a comment and rate it. Also don’t forget to take a picture and tag it on Instagram (use the hashtag #greenevi) or post it on Facebook! I love seeing what you come up with! ♥︎
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Buckwheat Salad with Roasted Sweet Potato
- Total Time: 40 mins
- Yield: 4 1x
Ingredients
- 1 medium sweet potato
- 1/2 tsp chili powder
- 1 cup of buckwheat
- 2.5 cups of vegetable broth
- 4 scallions
- 1.5 cups of cooked chickpeas
- 10–12 radishes
- 2 cups of lamb’s lettuce
- 3 tbsp toasted pine nuts
For the dressing
- 2 lemons, juice + zest
- 1 tsp maple syrup
- 1 tbsp mustard
- 1 tbsp almond butter
- salt, pepper
Instructions
- Cut sweet potatoes into small cubes, place them on a baking tray in a single layer, then sprinkle with chili, salt, and pepper. Bake for about 30 minutes at 180°C/360°F, or until soft and slightly browned.
- Meanwhile heat up a saucepan over medium-high heat, add buckwheat, and toast for 2-3 minutes, shaking continually. Add vegetable stock or water, and bring to a boil.
- Turn heat to low, cover, and simmer for 15-20 minutes. Once cooked, fluff buckwheat with a fork and allow to cool.
- For the dressing whisk together lemon juice and zest, maple syrup, mustard, and almond butter. Season with salt and pepper.
- Chop scallions, slice radishes thinly, and add to a salad bowl with chickpeas, lettuce, buckwheat and sweet potato cubes. Add dressing and toss to coat evenly. Serve with toasted pine nuts on top. Enjoy!
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Salad
- Cuisine: Vegan
Looks like a wonderful spring meal! Have a great weekend, Evi!
Thank you, my dear 🙂
I do love buckwheat, and we have it at least few times per month. It perfectly works in salads (my favorite combination is with roasted beets, arugula, and balsamic), but I’ve never paired it with sweet potatoes – interesting and definitely delicious!
You see, I’ve never had it with beets 😛
But it sounds like an awesome combo with arugula and balsamic dressing, definitely going to try!
I had my first salad of the Spring (summer!) today….and your post makes me so excited to get experimenting with different flavours and combinations. This buckwheat salad looks so good and refreshing!
Thanks, Lucie! Yay for spring-summer salads! 😉
I’ve never had buckwheat as a kid, I don’t even know its name in Romanian, but I love it nowadays. I have it mostly in soups, but this salad sounds like a wonderful alternative. I would love to try it!
Oh, I’ve never had it in a soup, but sounds very interesting! Do you have a good recipe for it?
I have hardly tried buckwheat and sweet potato but trying it with the salad I believe it will be a good start and a change of taste. Thank you for sharing.
I hope you’ll like it 🙂