Harvest Buckwheat Salad

A toasty blend of buckwheat and sweetness to celebrate the harvest.

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  • 1. Place groats in dry pan over medium heat, stirring for five minutes, until brown and toasted
  • 2. Add the water, chopped dried apples and dried cranberries
  • 3. Bring to a boil for 1 minute, cover and reduce heat to low, simmer for 15-20 minutes or until grains are cooked. Meanwhile, heat coconut oil in a large skillet and sauté beets and shallots until caramelized and tender
  • 4. Gently stir together the cooked groats mixture, caramelized beet mixture, pecans, apple cider vinegar and maple syrup, then season with salt and pepper to taste