A Fresh and Filling Super Salad
This buckwheat salad is wholesome, colourful, and full of texture. With hearty grains, roasted sweet potato, crisp vegetables, and a pop of pomegranate, it makes a nourishing meal on its own or a vibrant side to share. You’re going to love how it balances freshness with satisfaction, perfect for lunch, dinner, or meal prep.
Simple Steps to Build Your Salad
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Cook the buckwheat until tender, then set aside to cool slightly.
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Prepare the sweet potato by steaming, boiling, or roasting until just soft.
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In a large bowl, whisk together olive oil, lemon juice, salt, and pepper.
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Add the buckwheat, onion, and herbs, and toss gently to coat.
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Mix in the remaining vegetables and sweet potato.
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Sprinkle with pomegranate seeds before serving.
Why Buckwheat is a Star Ingredient
Despite its name, buckwheat is naturally gluten-free and rich in plant-based protein and fibre, making it a satisfying grain alternative. Paired with sweet potato, which provides slow-release carbohydrates and natural sweetness, this salad is both grounding and energising. The addition of fresh herbs and pomegranate seeds brings brightness and a burst of flavour.
Enjoy, Share, and Feel Nourished
This salad is hearty enough to enjoy as a main meal yet versatile as a side to share with friends and family. Serve it at a picnic, prepare it ahead for work lunches, or pair it with your favourite protein for a balanced plate. For more simple recipes that inspire everyday nourishment, visit the Happy Healthy You Recipe Hub and connect with our welcoming community group.
A Fresh and Filling Super Salad
This buckwheat salad is wholesome, colourful, and full of texture. With hearty grains, roasted sweet potato, crisp vegetables, and a pop of pomegranate, it makes a nourishing meal on its own or a vibrant side to share. You’re going to love how it balances freshness with satisfaction, perfect for lunch, dinner, or meal prep.
Simple Steps to Build Your Salad
-
Cook the buckwheat until tender, then set aside to cool slightly.
-
Prepare the sweet potato by steaming, boiling, or roasting until just soft.
-
In a large bowl, whisk together olive oil, lemon juice, salt, and pepper.
-
Add the buckwheat, onion, and herbs, and toss gently to coat.
-
Mix in the remaining vegetables and sweet potato.
-
Sprinkle with pomegranate seeds before serving.
Why Buckwheat is a Star Ingredient
Despite its name, buckwheat is naturally gluten-free and rich in plant-based protein and fibre, making it a satisfying grain alternative. Paired with sweet potato, which provides slow-release carbohydrates and natural sweetness, this salad is both grounding and energising. The addition of fresh herbs and pomegranate seeds brings brightness and a burst of flavour.
Enjoy, Share, and Feel Nourished
This salad is hearty enough to enjoy as a main meal yet versatile as a side to share with friends and family. Serve it at a picnic, prepare it ahead for work lunches, or pair it with your favourite protein for a balanced plate. For more simple recipes that inspire everyday nourishment, visit the Happy Healthy You Recipe Hub and connect with our welcoming community group.
Method
- Thoroughly rinse buckwheat groats and soak in double the amount of water for a minimum of 6 hours or overnight (out of the sun and in a cool place). Rinse buckwheat groats after soaking until the water is clear.
- Bring 2 cups soaked buckwheat and ½ cup of water to boil in a saucepan. Once boiling, cover and simmer on low heat for 5 minutes until groats are fully soft (stir frequently). Remove from heat and set aside.
- Steam, boil or bake your sweet potato until cooked. Ensure it's not too soft.
- Combine olive oil, balsamic vinegar, salt and pepper in a big bowl and mix well.
- Add buckwheat, green herbs (parsley, basil) and onion. Mix well.
- Add the rest of the ingredients and toss evenly. Transfer into a large salad bowl and serve.
- Optional: You may sprinkle pomegranate and/or hemp seeds on top before serving.
