Thursday, March 31, 2011

Roasted Broccoli, Buckwheat, and Basil Salad


Also containing roasted asparagus and peas, but I had to exclude these from the title to avoid  an righteous leg humping from Veggie Tales. I recently bought a big bag of buckwheat which I have never cooked before. My dad is violently allergic to buckwheat so it was always avoided growing up. Now that I am a big girl and thousands of miles away from my parental units it was due time to see what this grain was all about. It turns out to be a nutty and very versatile. I roasted up some broccoli, asparagus and peas added some prepared buckwheat and tossed it all with a fresh basil olive oil dressing, topped with roasted walnuts to give a pesto sort of flair. This salad is a keeper and I'm sure it would be great with other herbs and seasonal veggies. 


Roasted Broccoli Buckwheat Salad with Basil Dressing

1 head of broccoli
1 lb of asparagus
1 cup of peas (I used frozen)
2 cups prepared buckwheat
1/2 cup roasted walnuts (bake in oven for about 6 minutes at 350 degrees)
olive oil

for the Basil Dressing

1 cup loosely packed basil leaves, minced
1/2 cup extra virgin olive oil
1 clove garlic, minced finely
1/2 tsp or more salt


  • Cut vegetables into small pieces, drizzle with olive oil and roast on a baking sheet at 350 degrees for about 20 minutes or until vegetables look slightly tinged. 
  • Boil 2 cups of water, adding a pinch of salt. Once water is boiling, add 1 cup dried buckwheat. Simmer for about 15 minutes or until buckwheat has absorbed all the water.
  • Whirl basil, olive oil, garlic, and salt in food processor. If you don't have one, just stir all the ingredients together and make sure garlic is chopped super fine. 
  • Toss vegetables, buckwheat and dressing together in a large bowl. Serve with roasted walnuts.

10 comments:

Elra's cooking and baking said...

I love this! It's so healthy and delicious.

Eva said...

This looks absolutely delicious! Broccoli is my favorite vegetable, I've never had it with basil before though, but it sounds like a winning combination :)

Indie.Tea said...

It looks like a easy and delicious meal. I've never made buckwheat before either...

Helen said...

What a coincidence! I made buckwheat "pilaf" today but I added oyster mushrooms to it. I'm going to try your buckwheat recipe one day as I have more buckwheat grain to use up. It sounds delish!

Ivy said...

I've never used buckwheat before but that's a very healthy and delicious salad.

Anna A. said...

Elra - Nothing but green love here :)

Eva - Thanks, I've never had the two either so I decided to try it out and it works, I think you'll dig it as a fella broccoli lover.

Indie.Tea - Super easy to make! I would trade you any day for one of your cake/cookies

Helen - Reason #1589 you are my sister from another mister. We are on the same buckwheat wave, weeeeee! I will have to try buckwheat and shroom next. Good one.

Ivy - Thanks, I'm thinking of entering this in your blog vegan recipe rundown :-)

Mary said...

I can't tell if your food is just plain beautiful or if your photography makes plain food seem beautiful. The salad sounds wonderful. Have a great weekend. Blessings...Mary

Anna A. said...

Mary - wow, thanks so much for your compliment! I give props to my trusty Canon S90

tasteofbeirut said...

I have never tried buckwheat either, so you are motivating me to try it. Looks so rustic and the basil is a great idea.

Anna A. said...

tasteofbeirut - I hope you do, because I bet you will make something mind blowing with it!