Buckwheat Arugula Salad

Recipe by Megan Horsley



Cook Time


Prep Time



Serves 04

If you’re in need of a quick and easy blood-sugar balancing salad with some heft, look no further. The main star ingredient in this recipe is buckwheat, which is a gluten-free, high-fibre and grain-like seed with a slightly nutty flavour. Bring this allergen-friendly salad to your next get-together for an easy side to share.


  1. 1

    COOK: the buckwheat groats with 2 cups of water and ¼ tsp of salt. Bring to a boil and simmer, covered for 10 minutes or until tender. Rinse the buckwheat with cold water and set it aside.

  2. 2

    WHISK: the olive oil, lemon juice, ¼ tsp of salt and maple syrup together. Add the sliced red onion and let sit for about 10 minutes. This process softens the onion while flavouring the dressing.

  3. 3

    TOSS: the remaining ingredients together with the buckwheat and dressing, including the onions.

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