Buckwheat and butternut squash salad

pieczona dynia kasza gryczana

Buckwheat and butternut squash salad

Fall is here in Poland. All those beautiful colors of leaves and cold. As the summer comes to an end I try to eat more food that warms me up and makes me full. If I don’t my minds starts doing the “give me something caaarbyyyy , something sweet, a lot of it”. To surpass that longing I start my day with oatmeal follow by warm soups, warm salads and grains. Today I felt like having some buckwheat and butternut squash so I came up with this recipe. I used cloves, allspice and cardomom while baking – I loved that mix from one of Ottolenghi recipes, it goes amazing with all kind of winter squash. I soaked my buckwheat for 12 hours, as it is easier to digest and cooks faster(in less than 15 minutes). I added some goat cheese for the saltiness, sunflower seeds for the crunch. Vinaigrette is made from mustard, apple vinegar, maple syrup and tahini and gives you a nice mix of creamy, sweet and sour.

pieczona dynia kasza gryczana

Buckwheat and butternut squash salad

Prep Time: 15 minutes

Cook Time: 35 minutes

Buckwheat and butternut squash salad


  • 1 cup dry buckwheat(best soaked for 8-12h with 1 T apple vinegar, than rinsed with cold water)
  • 1 small butternut squash (peeled, seeded and cut into 2 cm cubes)
  • 100 g soft goat cheese
  • 1 handfull of dried cherries and cranberries
  • 100 g sunflower seeds
  • For the butternut:
  • 1 T allspice
  • 1 T cloves
  • 1 T cardamom pods
  • olive oil
  • salt
  • Vinaigrette:
  • 2 T apple vinegar
  • 1T Dijon mustard
  • 2T tahini
  • 2T maple syrup


  1. Preheat the oven to 180C. In a spice grinder grind allspice, cloves and cardamom.
  2. In a bowl toss butternut cubes with olive oil, salt and spices. Put on a baking sheet and bake for 35-40 minutes or until tender.
  3. Cook buckwheat with 2 cups of water. It takes me about 15 minutes. Drain and rinse with cold water.
  4. In a bowl mix buckwheat, dry cherries, butternut squash, goat cheese. In another bowl or a jar mix mustard, apple cider, maple syrup, tahini and a teaspoon of sea salt. Add to the big bowl and toss with two spoons. Sprinkle with sunflower seeds and serve.


serves four people


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