This buckwheat salad with spiced roasted cauliflower and butternut squash makes a healthy tasty meal. It's easy to adapt and a great way to use up any grain that's been sitting in your cupboard for too long!
I am feeling as if I've been making and eating far too many sweet recipes lately. I've been experimenting with lots of sweet treats but it has left me feeling like I need a bit of health reboot.
Sound familiar? Well if so, I have the answer for you. It's time to dig out one of those bags of healthy grains hiding at the back of the cupboard. Time to see what vegetables are in the fridge and time to put it all together to make a healthy filling meal.
That is exactly what I've done when creating this buckwheat salad with roasted vegetables.
A great way to use store cupboard ingredients
When I created this buckwheat salad recipe I was challenging myself to create a recipe without going out to buy anything.
Well, I always have ingredients like tinned tomatoes, beans and chickpeas at home as well as lots of spices and with those ingredients it's easy to create a simple tasty meal even if you haven't been to the shops.
However, I decided to dig deeper. I delved right to the back of my cupboard and pulled out a bag of buckwheat. I knew it was there. I'd been meaning to make something with it for months. Well, years actually!
Don't worry about best before dates on grains!
You see, I'm going to tell you a secret now. A secret that you must keep to yourself otherwise no one will dare eat my food ever again. Shhhhh. This bag of buckwheat was so old it had a best before date of December 2009! Ooops. It may be time to buy a new bag.
Despite its lengthy stay in my cupboard, the buckwheat salad turned out to be rather tasty. The lemon and sumac dressing on the buckwheat gave it some freshness, along with the dill of course. The roasted vegetables with ras el hanout gave it some sweetness and spice.
Can you adapt the buckwheat salad?
Of course, the challenge was to use ingredients that I had at home. I could have used a different grain. Couscous, pearly barley, spelt or bulgur wheat would all have been tasty substitutions.
I could have used different vegetables. How about peppers, aubergines or courgettes?
I could have used different spices. A simple blend of cayenne pepper, cinnamon, cumin and coriander would have worked well.
I could also have used different herbs. If I'd been buying ingredients to make this salad I would have bought some fresh coriander (cilantro). I wasn't sure if the dill would work but it was the only fresh herb I had and it actually went quite well.
I added some Cheshire cheese which is a mild crumbly cheese. It would also have been lovely with feta or grilled halloumi. If I'd wanted to make a vegan buckwheat salad I could have roasted some chickpeas like I did when I made these tacos.
The thing to remember is that a recipe is just a guide. And now, having made this rather tasty buckwheat salad, feel free to remake it any way you want. And if you have a similar bag of grain lurking somewhere at home, don't be afraid to use it!
Can you make this buckwheat salad in advance?
This healthy buckwheat salad is a great recipe for preparing in advance. I often make it earlier in the day then just keep it in the fridge until we are ready to eat it. The leftovers are ideal for lunch boxes or summer picnics. You can keep it for up to 3 days in the fridge.
Recipe for buckwheat salad with roasted vegetables
Buckwheat Salad with Roasted Vegetables
- 100 g buckwheat
- 1/2 cauliflower cut into florets
- 1/2 butternut squash cubed
- 1/2 tsp ras el hanout
- 1 tbsp olive oil
- 40 g crumbly white cheese I used Cheshire
- 1 tbsp dill or another fresh herb
For the dressing
- 1/2 lemon, juiced
- 1 tsp sumac
- 1 tbsp extra virgin olive oil
- Put the buckwheat in a saucepan and bring to the boil then simmer for no longer than 10 minutes.
- Drain and rinse under cold water.
- Toss the cauliflower and butternut squash with the ras el hanout and olive oil. Place on a baking tray and roast in the oven for 30 minutes at 180°C until cooked and slightly charred.
- Mix up the ingredients for the dressing and stir into the buckwheat.
- Assemble the salad by putting some buckwheat on each plate. Then some roasted vegetables. Crumble the cheese and scatter a few herbs on top.
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