Roasted Winter Vegetable & Toasted Buckwheat Salad with Feta
When the weather turns cold, most of us reach instinctively for soups, stews, and anything that warms the house as it cooks. But winter is also a brilliant season for hearty salads — the kind built from roasted vegetables, nutty grains, and bright, lively dressings. One of the simplest ways to give a winter salad real character is to lean on ancient or overlooked grains, and buckwheat is one of the best.
Despite its name, buckwheat isn’t a wheat at all. It’s a seed that’s been used for centuries across Eastern Europe and Asia, valued for its earthy flavour and its ability to stay tender without turning mushy. Toasting the groats before cooking releases a warm, nutty aroma that pairs beautifully with roasted root vegetables. It also cooks quickly - usually in under ten minutes - making it a practical pantry staple whether you’re meal‑prepping ahead or throwing dinner together on a busy weeknight.
Winter vegetables absolutely shine when roasted. Pumpkin caramelises, carrots sweeten, beetroot deepens in colour and flavour, and red onion softens into something almost jammy. Tossing them in a simple mix of olive oil, citrus, honey, and spices gives you a tray of golden, fragrant veg that can anchor a salad today and become tomorrow’s lunch without any fuss.
Fold toasted buckwheat through those roasted vegetables and you get a salad that’s both comforting and fresh. A semi‑sharp dressing of vinegar, honey and olive oil lifts the whole dish and plays beautifully with the hint of cumin seed. It’s generous without being heavy, and it makes the most of what winter offers: sturdy vegetables, deep flavours, and a sense of warmth.
And come summer, this salad still earns its place - perfect as a side or alongside anything hot off the BBQ.
Ingredients:
Buckwheat & vegetables
1 cup hulled buckwheat groats
3–4 cups mixed winter vegetables, peeled and chopped: pumpkin, potato, carrots, parsnip, beetroot, red onion (cut into wedges)
Roasting marinade
2 tbsp olive oil
¼ cup orange juice (about one orange)
1 tsp cumin seeds
2 tsp minced ginger
1 clove garlic, crushed
1 tbsp honey (liquid or gently warmed)
Dressing
1.5 tbsp red wine vinegar (or 1 tbsp balsamic if that’s what you have)
½ tbsp honey
½ tbsp olive oil
To assemble
75-100gm feta, crumbled
Baby rocket leaves, to garnish
Handful of chopped fresh coriander
Method:
Preheat the oven to 180°C fan. Spread the chopped winter vegetables on a tray and drizzle over the roasting marinade. Toss to coat. Roast until golden and tender, turning once or twice. Set aside to cool slightly.
Rinse the buckwheat groats and let them drain. Bring a medium saucepan of salted water to the boil, and warm a frypan over medium heat.
Tip the buckwheat into the frypan and toast for 3–5 minutes, stirring until fragrant. Remove from the heat and let it cool for a moment, then add the toasted groats to the boiling water. Reduce to a simmer and cook for 5–7 minutes, or until al dente. Drain and rinse under cold water. Set aside.
Whisk together the vinegar, honey, and olive oil to make the dressing.
Add the cooled buckwheat to the roasted vegetables and drizzle over the dressing. Gently fold everything together so the grains stay light and separate.
Finish by folding through the crumbled feta and fresh herbs. Season with sea salt and cracked black pepper.
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