This warm buckwheat salad is a healthy and tasty break from all of the rich holiday dishes we are all over-indulging upon these days. With the green brussels sprouts and the red cranberries and pomegranate seeds, this dish is also a lovely Christmas side dish.
I like to include a few vegetarian or healthy sides to complement our holiday meals. This salad is just as pretty as it is delicious. It is light, yet very tasty. It’s also easily adaptable to your family’s taste preferences or to use what you have on hand. Also, the mustardy vinaigrette is ridiculously good.
What Are Buckwheat Groats?
Did you know that buckwheat, despite its name, is not wheat-related at all? It’s actually part of the rhubarb family.
The grain was popular during the 18th and 19th centuries. It finally made a resurgence as an ‘ancient grain’ in the 21st century.
Buckwheat groats are the hulled seed of the buckwheat plant. It can be eaten raw or cooked and has a mild flavor similar to steel-cut oats.
Nutritionally, these little seeds pack a punch. They’re full of protein, fiber, potassium, magnesium, calcium, and B vitamins. Plus, they’re a complex carbohydrate that’s gluten-free.
Ingredients Needed
- Brussels sprouts – remove the outer leaves and cut off the bottom ‘stem’. You can cut them in half or if small enough, leave the whole.
- Salt and pepper for flavor
- Buckwheat groats – also called kasha
- Broth – I use mushroom stock, but vegetable or chicken stock will work well. Water also works.
- Sweet onion – if you don’t like the sharp flavor of onion, soak the minced onion in ice water for about 30 minutes. This tames the flavor significantly.
- Garlic
- Fresh parsley
- Toasted walnuts – you can use any nut – pecans, hazelnuts, pistachio. Toasting improves the flavor and adds more crunch.
- Pomegranate seeds – adds color and a sweet/tart flavor. It also looks festive paired with the green brussels sprouts and parsley.
- Dried cranberries – for texture, sweetness, and even more color.
- White wine vinegar
- Dijon mustard
- Honey
- Olive oil
Steps To Make This Recipe
I love an easy recipe. This one is as easy as it gets.
- Steam the brussels sprouts until just tender.
- Cook the buckwheat.
- Whisk the dressing together.
- Combine the cooked buckwheat, vegetables, fruits, and nuts with the dressing. Toss together and enjoy!
Variations
- Beef up the veggies by tossing in bell peppers, broccoli, cauliflower, or asparagus.
- Go for a Southwestern flair by adding chopped jalapeno, canned black beans, and corn kernels. Then, add a bit of lime juice, cumin, and chili powder to the dressing.
- Cherry tomatoes, chopped cucumber, scallions, and lightly steamed broccoli would make for a delicious, fresh salad.
- Add slices of chicken, poached shrimp, or steak for a healthy and complete dinner that will satisfy even your biggest eater.
If you enjoyed this recipe, here are a few more to try:
- Toasted Israeli Couscous Salad
- French White Bean Salad
- Southwest Quinoa Salad With Spicy Lime Vinaigrette
- Green Quinoa Pilaf
- Curried Couscous With Jeweled Fruit
Warm Buckwheat Salad
This warm buckwheat salad is a healthy and tasty break from all of the rich holiday dishes we are all over-indulging upon these days. With the green brussels sprouts and the red cranberries and pomegranate seeds, this dish is also a lovely Christmas side dish.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Side Dish
- Method: Steam
- Cuisine: Mediterranean
Ingredients
For the brussels sprouts:
- 1 pound brussels sprouts, trimmed
- 1 teaspoon salt
- ½ teaspoon black pepper
For the buckwheat groats:
- ½ cup buckwheat groats
- 1 ¼ cup broth or water (I used mushroom stock)
For the salad:
- ½ small sweet onion, finely minced
- 2 large garlic cloves, very finely minced
- ½ cup fresh parsley, chopped
- ½ cup toasted walnuts, chopped
- ½ cup pomegranate seeds
- ½ cup dried cranberry
- 3 tablespoons white wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ olive oil
Instructions
Steam the brussels sprouts:
Place a steamer basket in the bottom of a large pot. Add enough water to fill the bottom of the pot and bring a full boil over medium-high heat. Place the brussels sprouts into the steamer basket. Cover again.
Steam the sprouts for 5 minutes or until fork-tender. Place the sprouts in a large bowl and toss with salt and pepper. Set aside.
Meanwhile, make the buckwheat:
In a large saucepan over high heat, bring the broth or water and buckwheat to a boil. Cover the pot, turn the heat to low, and simmer for 20 minutes.
Remove the pan from the heat and let stand, covered, for 5 minutes. Use a fork to fluff the buckwheat.
Spoon the hot buckwheat into the bowl with the brussels sprouts.
Add the onion, garlic, walnuts, parsley, pomegranate seeds, and dried cranberries. Set aside.
In a small bowl, whisk together the white wine vinegar, mustard, honey, salt, and pepper.
While whisking continuously, drizzle in the olive oil a few drops at a time until fully combined and the dressing looks creamy.
Pour the dressing over the buckwheat and vegetables.
Toss well to combine. Taste to adjust seasoning for salt and pepper.
Serve warm.
Keywords: warm buckwheat salad, Christmas recipes, healthy side dish, brussels sprouts, kasha, buckwheat, buckwheat groats, pomegranate seeds