READY IN 55 mins

Buckwheat and Summer Squash Salad

Read Reviews (4)

"Fresh and hearty." — Sunaina

Directions

Bring the buckwheat, water, and salt to a boil in a saucepan. Cook at a boil for 7 minutes; drain and pour into a mixing bowl. Refrigerate until cooled to room temperature.
Place the summer squash, garbanzo beans, walnuts, and Parmesan cheese into the bowl with the buckwheat. Season with lemon juice, parsley, olive oil, salt, and pepper. Gently stir until evenly combined; serve at room temperature.

Kitchen-Friendly View

PREP 15 mins
COOK 10 mins
READY IN 55 mins

Reviews More Reviews

Sep 03, 2009

Buckwheat is such as strong flavor that this could have used more seasoning! I felt that the amount of buckwheat compared to the squash and beans was overwhelming. Next time, I'll cut the amount of buckwheat in half! Maybe the toasted buckwheat would make this better,too!

—sueb

See full review »

Jul 06, 2010

This had so much flavour! We served it with more parmesan and lemon slices on the side so it could be customized to taste by sprinkling more on. A really great way to dress up something so healthy. I will definitely make this again!

—Lisa D-O

See full review »

5 Ratings

See other versions of this recipe!

Sep 07, 2010

I used chopped toasted pecans and navy beans and found it very enjoyable.

—healthycooker

See full review »

Dec 14, 2010

This would be great with garlic & onions and stuffed into peppers or cabbage leaves. Bake with tomato sauce. Guess it wouldn't be a salad anymore!

—SilverFaerie

See full review »

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Quinoa Summer Salad

Sausage and Rice Stuffed Summer Squash

Summer Squash Bread

Summer Lentil Salad

Creamy Lentil Salad

Skillet Summer Squash

Summer Squash Burritos

Italian Summer Squash Polenta Bake

Mediterranean Brown Rice Salad

Summer Cucumber Salad

Nutrition

Calories
280 kcal
14%

Carbohydrates
41.1 g
13%

Cholesterol
2 mg
< 1%

Fat
10.9 g
17%

Fiber
7.2 g
29%

Protein
9.9 g
20%

Sodium
327 mg
13%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Buckwheat and Summer Squash Salad

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 280
Calories from Fat: 98

% Daily Value *
Total Fat 10.9g 17 %
Saturated Fat 1.7g 9 %
Cholesterol 2mg < 1 %
Sodium 327mg 13 %
Potassium 413mg 12 %
Total Carbohydrates 41.1g 13 %
Dietary Fiber 7.2g 29 %
Protein 9.9g 20 %
** Sugars 1.1g
Vitamin A 3 %
Vitamin C 32 %
Calcium 9 %
Iron 19 %
Thiamin 11 %
Niacin 42 %
Vitamin B6 23 %
Magnesium 46 %
Folate 30 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.