18 comments

  1. Sarah

    Amazing! Thank you for another grain free recipe!

    April 19, 2012

    Reply

  2. Alison

    Your make over looks awesome! Super cute :) .

    April 19, 2012

    Reply

  3. The Starving Artist

    Sonia, this post and your blog is gorgeous. I’m a life long weight struggler just like you, so I really believe in the importance of creative and flavorful ways of being healthy (and, in the case of the starving artist, doing it frugally). So happy for your success – thanks for sharing your ideas! :-D

    April 19, 2012

    Reply

  4. Lauren at The Holy Kale

    This looks amazing!! I was just suggesting for one of my clients to begin eating more buckwheat as it is super high in sulphur- sulphur being a great nutrient for calming the nervous system and assisting with anxiety, ADD and ADHD. Plus this recipe looks like an awesome dish to make a large batch of and eat on for a few days :) Love this! P.s AWESOME photos! Just pinned it!

    April 20, 2012

    Reply

  5. Donna
    Donna

    Yet another marvel! Did you use toasted groats…”kasha” or regular buckwheat groats? Are they interchangeable? The savory/sweet combo with chèvre looks stunning and this salad is definitely calling to me to be made and soon!!

    April 24, 2012

    Reply

  6. Helen
    Helen

    Have you tried this but without cooling the Buckwheat? I’m trying to find new warm salads to try.

    May 4, 2012

    Reply

  7. Helen
    Helen

    Like promised I tried another one of your recipes, and it happened to be this beauty. I am so thankful I found your blog as this has to be my new favorite salad. Being Russian and eating a lot of buckwheat (kasha) I’m very happy to find such a great take on such a staple ingredient in Russian cuisine. Will be trying the Buckwheat Garden Salad next :)

    I would love to request some more recipes using buckwheat if you have the time and need.

    After many other blogs and recipes failing me online i didnt think i would ever say this, but I am deffinatly a big and loyal fan now. Can’t wait to cook through the rest of your feasts.

    May 6, 2012

    Reply

    1. Helen
      Helen

      P.S. I made mine with semi-warm buckwheat and it was just gorgeous. The warmth of it made all the aromas of the mint and dried fruits really come alive.

      May 6, 2012

      Reply

  8. Helen
    Helen

    Mmmm yum buckwheat breakfast pudding sounds delicious, will definitely keep my eye out for that one :)

    And thanks for pointing out the risotto, will definitely give it a try soon.

    May 7, 2012

    Reply

  9. Elly

    Hey Sonia! I made this the other day and just wanted to say how much I loved it! Have never had buckwheat before and having cooked it I CANNOT understand why it isn’t more popular! So healthy, yet so squidgy and filling and delicious. Madness. I made this salad but I left out the chayote (no idea what that is, we don’t get them in the UK!), swapped pistachios for hazelnuts as I didn’t have any, and left out the vanilla extract. I found that it went SO well with flaked smoked mackerel instead of the goat’s cheese. Sounds a bit weird maybe but the very savoury, salty, smoky mackerel was perfect with the salad, which is quite sweet. You should definitely try the combination sometime – I also reckon it’d go amazingly with smoked chicken! The goat’s cheese is delicious too though. Great recipe!

    June 15, 2012

    Reply

Trackbacks/Pingbacks

    Leave a comment