More Power Edamame Hazelnut Buckwheat Salad
Serves: Serves 2-3
  • 1 small onion, finely chopped
  • 1 cup edamame, steamed (I used frozen)
  • 1 cup cooked buckwheat, cooled
  • 1 cup seedless red grapes, washed and cut in half
  • 50g raw hazelnuts, coarsely chopped
  • 1 tbsp honey
  • 3-4 collard leaves
  • 1 tbsp balsamic vinegar
  • few gratings fresh nutmeg
  • 40g crumbled blue cheese
  1. To cook the buckwheat, bring 1 cup of salted water to a boil. Add ½ cup buckwheat groats and bring back to a boil. Reduce heat, cover and cook until all the water has evaporated, about 10-12 minutes. Let cool completely.
  2. Steam the edamame over salted boiling water until they are tender but still retain a little bit of a crunch to them, about 2 minutes. Remove from heat and rinse under cold running water to stop the cooking process. Set aside.
  3. Spray a non stick pan with olive oil or cooking spray and heat over medium heat. Add onions and cook for about 8-10 minutes, until fragrant and start to turn golden brown. Add collards and cook until just wilted, about one minute. Remove from heat and set aside.
  4. Toast hazelnuts over medium heat in a small frying pan. When they start to take a nice golden color and become fragrant, add honey and stir until all the pieces are coated. Remove from heat and set aside.
  5. In a large mixing bowl, combine all the ingredients except for blue cheese and mix until well blended.
  6. Divide between 2 or 3 plates (or bowls) and add crumbled blue cheese just before serving.
Slightly adapted from Pinch of Yum's Honey Walnut Power Salad

- Grain Free, Gluten Free, Vegetarian. - Note that this recipe is NOT Paleo Friendly (this mention had been originally added by mistake)_
Nutrition Information
Serving size: Nutritional Information based on 1 of 3 servings
Recipe by The Healthy Foodie at