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Buckwheat Harvest Salad w/ Kabocha, Broccoli and Pecans

This warm gluten-free and vegan salad is loaded with fiber-packed buckwheat groats, broccoli, squash and a creamy dressing.
Total Time45 minutes
Course: main dishes
Keyword: broccoli, buckwheat, buckwheat salad, fall salad, harvest salad, kabocha
Servings: 4 -5 servings
Author: Remy


  • 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.