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5 from 1 vote

Buckwheat Salad with Roasted Vegetables

This Buckwheat Salad with Roasted Vegetables features caramelized eggplant, okra, cherry tomatoes, onion, and fennel, a fiber-rich salad that is tossed with fluffy buckwheat groats and finished with a light lemon-herb dressing. It's naturally gluten-free, full of flavor, and perfect for meal prep or a plant-based dinner.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Salads
Cuisine: American, Mediterranean
Keyword: Buckwheat Salad, Buckwheat with roasted vegetables, Grain salad with vegetables, Mediterranean buckwheat salad
Servings: 4 bowls
Author: Silvia Dunnirvine

Ingredients

  • 1 cup buckwheat uncooked
  • 1 eggplant cubed
  • 2 large tomatoes or 1-2 cups cherry tomatoes, sliced
  • 8 oz okra sliced
  • 1 red onion sliced
  • 1 cup fennel chopped

Dressing

  • 1/4 cup olive oil
  • 1 lemon juice
  • 1/2 tbsp oregano
  • salt and pepper to taste

Instructions

  • Start by cooking the buckwheat according to package instructions or follow my simple steps: Rinse buckwheat under cold water. Add about 6-8 cups of water to a pot and bring to a boil. Add rinsed buckwheat to boiling water and then simmer uncovered for 12–15 minutes until tender. Drain excess water and let cool in the strainer while you work on the rest of instructions.
  • While that's cooking, prep the vegetables for roasting. You can use a large baking sheet and cook everything at once (See notes for tips for best success). Season with a drizzle of olive oil, salt, pepper and oregano.
  • Roast vegetables at 425F degrees for about 30 minutes (see notes)
  • Whisk dressing together in a small jar.
  • When ready to serve, build the buckwheat salad bowl starting with a few scoops of buckwheat, then roasted vegetables and drizzle the olive oil oregano dressing on top, along with any extra seasoning of your liking.

Notes

NOTES:
  1. cut the vegetables to a consistent size so they cook evenly
  2. cook at high temperature so the vegetables roast, not steam
  3. don't overcrowded the pan
More successful tips can be found in the post
  1. for this recipe I recommend vegetables that are cooked on the softer side. If you want them a bit harder, cook for 20-25 minutes instead. 
 

Nutrition

Calories: 356kcal | Carbohydrates: 52g | Protein: 10g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 25mg | Potassium: 1018mg | Fiber: 13g | Sugar: 10g | Vitamin A: 1237IU | Vitamin C: 47mg | Calcium: 108mg | Iron: 2mg