Buckwheat Salad with Roasted Eggplant and Peppers
This roasted eggplant and pepper buckwheat salad is super easy to make and is packed full of wonderful flavours, different textures, and is filling.
I’m not the kind of cook to plan recipes in advance generally unless it’s something that’s out of my depth. This buckwheat salad certainly wasn’t.
I created this one while I was still on the anti-candida diet and I was house and dog sitting a few months ago. I wanted to make a salad using grain and some roasted vegetables. It’s one of my favourite ways to throw things together.
This buckwheat salad is super healthy and ticks all my boxes nutritiously. I find it as an awesome option for lunch, as you can just keep it in the fridge. Just leave the baby spinach out until you’re ready to eat so it doesn’t go all soft and soggy. One of the things that I really can’t stand is a soggy salad.
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The options for this buckwheat salad formula are endless
It’s really easy to adapt and change to your liking. Don’t like buckwheat? No worries, swap it out for quinoa, couscous, or millet. Can’t eat eggplant or peppers? Trade it for zucchini (courgette) or mushrooms. So many options and variations. Just use your imagination and the things that you have on hand.
Hope you enjoy it and add it to your weekly rotation as I have.
Other recipes you’ll love:
- Rainbow Falafel Salad
- Spiced Carrot & Millet Salad
- Mediterranean Pearled Couscous Salad
- Roasted Potato, Asparagus and Dill Salad
- Simple Potato and Radicchio Salad
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Buckwheat Salad with Roasted Eggplant and Peppers
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 2
Description
This buckwheat salad with roasted eggplant and peppers is vegan-friendly, gluten-free—perfect for lunch, dinner, or takeaway for school or work.
Ingredients
Roast:
- 1 small brown onion, chopped into wedges
- 1 medium eggplant, chopped into bite-sized pieces
- 1 red pepper (capsicum), chopped
- 2 cloves garlic, chopped
- 2 tablespoons olive oil
- ¼ teaspoon salt
- Generous amount freshly cracked pepper
Other ingredients:
- ½ cup raw buckwheat, cooked and cooled*
- 2 handfuls baby spinach
- ¼ cup walnuts, chopped (leave out for nut-free option or swap for sunflower seeds)
- 10 kalamata olives, pitted
- ½ an avocado, chopped
- 2 tomatoes, chopped (or 10 cherry tomatoes, halved)
- 2 tablespoons olive oil
- 2–3 tablespoons lemon juice (depending on how much zing you like)
- ½ teaspoon salt (or to taste)
Instructions
- Preheat the oven to 200 degrees Celcius (390 degrees Fahrenheit) and line a baking tray with parchment paper.
- To a bowl, add in the roast ingredients and toss well. Spread out evenly on the baking tray and put in the oven for 20-25 minutes. I normally toss half way through to make sure that everything is baked evenly.
- While the vegetables are baking, in a large bowl, combine all the other ingredients and toss well.
- Once the vegetables are baked, add them to the rest of the salad and toss well.
- This salad can be served warm or cold.Â
Notes
Buckwheat: If you don’t have time to cook the buckwheat and cool it prior, you can put it to cook before adding the veggies to the oven. Cook as you would rice. Adding it to the salad warm is completely fine. I just personally prefer it to be cooled.
It will keep in the fridge for 2-3 days. Just leave the baby spinach out until you’re ready to eat so it doesn’t go soggy.
- Diet: Vegan
I had this tonight. Fabulous mid-week salad recipe. Great to use as a foundation to take in any direction. Thank you MV x
So glad you enjoyed it, Simon! 🙂
I love the ingredients but I find this salad a little bland even with salt and pepper. What can I add to add some umami? Balsamic vinegar or lemon juice perhaps?
I’m sorry to hear that. I personally find that with all the different ingredients, it adds plenty of flavours but everyone is different 🙂 You could add a dressing to it like a tahini dressing or as you suggested some acidity.