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White plate with Warm Buckwheat Salad with green brussels sprouts, walnut, pomegranate seeds, dried cranberries, and chopped parsley.

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.



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


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.

  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Side Dish
  • Method: Steam
  • Cuisine: Mediterranean

Keywords: warm buckwheat salad, Christmas recipes, healthy side dish, brussels sprouts, kasha, buckwheat, buckwheat groats, pomegranate seeds