Warm Buckwheat Arugula Salad

Recipes

Jun 19

As spring begins to give way to summer, this warm and nourishing salad brings together the peppery, mild bitterness of arugula, steamed buckwheat, crisp asparagus, refreshing radishes, and delicate lauki squash, creating a beautiful balance of earthy sweet, sour, bitter, and pungent flavours. Served warm and lightly dressed, it is a wholesome dish that honours the abundance of late spring while giving a nod to the lighter days ahead.

I am particularly fond of lauki squash for its cooling properties and its traditional use in supporting liver health- an organ, documented in Ayurveda and Traditional Chinese Medicine, that can become overheated by an overly rich diet, excess stress, and an imbalanced lifestyle. Asparagus and radishes, both hallmark vegetables of the spring season, have long been valued for their gentle diuretic and cleansing qualities. Traditionally enjoyed in spring to support the body's natural detoxification processes, they support healthy kidneys and urinary tract function.

Despite its name, buckwheat is not a grain but a nutrient-dense seed and naturally gluten-free pseudo-grain. Rich in fibre, minerals, and antioxidants—particularly rutin, a flavonoid known to support cardiovascular health and healthy circulation, buckwheat adds both substance and nourishment to this seasonal salad.

Warm Buckwheat Arugula Salad

Serves 2 or 3-4 servings as appetizers
Prep Time: 10 min
Cook Time: 20 minutes

INGREDIENTS

DRESSING
¼ cup olive oil
1 Tablespoon fresh lime
2 tsps apple cider vinegar
½ tsp ground mustard seeds or dijon mustard (optional)
2 sprigs fresh rosemary, or ¼ tsp dried
½ tsp honey
Dash of salt and pepper

BUCKWHEAT
½ raw or pre-toasted buckwheat
¾ cup water

VEGETABLES
4 asparagus spears - bottoms cut and peeled, cut in 2-inch pieces
1 small 2-inch daikon radish or 2 red radishes - cut in ½ inch pieces. If using red radish, save some of the peel and cut into strips for little bursts of red
4 inch long lauki squash -peeled and cut into quarters, ½ inch thick.
Some olive oil for cooking vegetables
1 tsp ground fennel
½ tsp ground fenugreek
1 sprig fresh rosemary or 1 tsp dried
2 sprigs fresh thyme or 1 tsp dried
Salt to taste
100 grams arugula

INSTRUCTIONS

1. Cook Buckwheat
- Toast buckwheat in a medium size pot on medium-low heat.
- Add water, turn heat up to high, and let boil for a few minutes, stirring occasionally.
- Close with a lid, turn off stove, and cook for 20-25 minutes. Keep lid on until you are ready to put everything all together.

2. Cook vegetables
- While buckwheat is cooking, in a large pan on medium heat, heat ghee or olive, then add spices and herbs to release aroma. Add radish and lauki squash and
cook until tender, then add asparagus last and cook with a lid on for 3 minutes on low heat, then turn heat off, but keep lid on.

3. Make the salad dressing
- Put all ingredients in a small jar or bowl and mix all together.

4. Put it all together
- Put arugula in a bowl.
- Add the warm vegetables and buckwheat over the arugula which will wilt the arugula, and soften them, along with and a few teaspoons of salad dressing.
Store the rest of the salad dressing in the fridge.
- Toss all together.

Option to garnish with sun-dried cranberries.