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This hearty Buckwheat Harvest Salad is loaded with Kabocha squash, broccoli, buttery pecans, and plenty of fresh herbs. The perfect vegan and gluten-free side dish for the holidays!
If you’re hosting a holiday dinner or just going to one and want to ensure there’s a vegan and gluten-free option on the table, be sure to bookmark this warm and cozy recipe. It’s full of good-for-you ingredients, but it tastes so good, you can be it’s going to dissappar quickly, even if you’re eating with omnivores.
Ingredients for Buckwheat Harvest Salad
Here’s what you need for this healthy holiday salad with buckwheat and vegetables:
- Broccoli. Cut your broccoli into bite-sized florets for even cooking.
- Kabocha squash. You can swap this out for your favorite kind of winter squash if you prefer.
- Kale. I like lacinato kale, but curly kale will also work.
- Buckwheat groats. You can find these in most grocery stores. Look for Bob’s Red Mill brand.
- Garlic and shallots. These allium flavors are a must during the holidays.
- Vegetable broth. cooking your grains in broth infuses them with extra flavor.
- Pecans. You can toast raw pecans in a skillet on the stove or buy roasted nuts.
- Herbs. I love the mixture of rosemary and thyme in holiday salads.
Bring your fall grain salad together with a creamy vegan dressing made with:
- Hemp seeds. These are packed with plant-based protein and blend into a creamy, fluffy texture. cashew butter. Make sure you’re using plain, raw cashew butter.
- Olive oil. This emulsifies the dressing so it’s smooth and pourable.
- Lemon juice. To brighten things up.
Can I Make Buckwheat Salad Ahead of Time?
Yes! You can prepare this entire salad the day before you plan to serve it. Keep the dressing separate, then dress your dish just before serving. You can serve it cool, warm, or at room temperature.
You can store the dressing in the fridge for up to four days.
Can I eat the Skin on Kabocha Squash?
Yes! The skin is 100% edible, so there’s no need to peel your squash. In fact, it’s full of fiber, so enjoy!
If you don’t have all of the ingredients for this grain salad, there are some easy swaps or additions to try:
- Use any kind of winter squash, such as butternut or delicata instead of kabocha
- Add roasted bell pepper, leeks, or mushrooms
- Use a different hearty green instead of kale, such as chard or spinach
- You can swap the buckwheat for quinoa, farro, black rice, or any gluten-free grain you love
More Healthy Holiday Side Dishes
- Wild Rice Salad with Delicata Squash (vegan, gluten free)
- Butternut Squash Risotto with Fried Sage (vegan, gluten free)
- Easy Quinoa Salad with Lemon Shallot Dressing (vegan, gluten free)
If you make this buckwheat harvest salad, be sure to let me know what you think with a comment below!
Buckwheat Harvest Salad w/ Kabocha, Broccoli and Pecans
- Harvest Salad
- 1 1/2 cups broccoli florets
- 2 cups kabocha squash cut into chunks
- 5-6 leaves lacinato kale finely chopped
- 2 cups buckwheat groats
- 2 cloves garlic minced
- 1 shallot thinly sliced
- 3 cups vegetable broth
- 1/2 cup toasted pecans chopped
- 1 tsp fresh rosemary
- 1 tsp fresh thyme
- salt to taste
- black pepper to taste
- vegan parmesan or a hazelnut, to taste
- Garlic Cashew Sauce
- 1 cup hemp seeds
- 1/2 cup cashew butter
- 1/3 cup olive oil
- 1/2 cup filtered water more as needed
- 2 tbsp lemon juice
- 2-3 cloves garlic
- 1 tsp salt
- pinch black pepper
- Roast kabocha and broccoli
- Place broccoli and kabocha on a lined baking tray and drizzle with netural oil. Season with salt and pepper, to taste and gently toss to coat.
- Bake at 400F for 12-15 minutes. until fork tender and nicely golden. Set aside.
- Cook the buckwheat
- Start by sautéing shallot and garlic in neutral oil in a pot until fragrant, about 1-2 minutes. Add fresh rosemary and thyme and cook for another 2 minutes.
- Add buckwheat to the pot and stir to cook for about 3-4 minutes. Add vegetable broth and bring to a boil, then lower to a simmer. Stir occasionally and cook for 12-15 minutes, until all liquid is absorbed. Once cooked, remove from heat and let sit, covered, for 2 minutes, then use a fork to fluff up the buckwheat.
- Garlic cashew sauce
- Add all ingredients to a blender and blend until completely smooth. Adjust seasoning to taste.
- Assemble the salad
- Toss buckwheat, kale, broccoli, kabocha squash and pecans into a large bowl. Drizzle the garlic cashew sauce on top then toss with a spatula to combine.
- If desired, grate vegan parmesan or a hazelnut on top of the salad.
Nutrition information is automatically calculated, so should only be used as an approximation.