Buckwheat And Brussels Sprout Salad

Buckwheat And Brussels Sprout Salad with Honey Lemon Dressing is a great gluten-free meal-prep dish!

Buckwheat And Brussels Sprout Salad

Are there any Brussels Sprouts lovers here? We get it, the vegetable is not very popular, but have you ever tried it raw in a salad?

Trust us, it’s good. It’s very different from the cooked or roasted vegetable, it’s fresh and crunchy, and makes a great salad base!

We have already shared our perfectly roasted brussel sprouts and a great brussel sprouts salad, but now it’s time to spin it!

Meet our Buckwheat And Brussels Sprout Salad! It’s filling and light, crunchy and zingy with a delicious honey-mustard homemade dressing to bring the flavors together!

This time we combined the salad with some Mediterranean flavors, like prosciutto, feta cheese, olive oil, lemon juice and more!

This dish should be fairly easy to put together as it mostly uses pantry and fridge staples. But, bear in mind, this recipe is not vegan, though it focuses on plant-based ingredients.

Ready to give it a try?

Buckwheat And Brussels Sprout Salad

Buckwheat And Brussels Sprout Salad

Buckwheat And Brussels Sprout Salad

Yield: 4
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour

Buckwheat And Brussels Sprout Salad with Honey Lemon Dressing is a great gluten-free meal-prep dish!


  • 200 grams buckwheat
  • 500 grams brussel sprouts
  • 1 tbps pine nuts
  • 100 grams prosciutto
  • 100 grams feta cheese
  • 1 pear

Honey Mustard Dressing:

  • 6 tbsp olive oil
  • 1 lemon, juice
  • 2 tsp mustard
  • 2 tsp honey
  • pinch of salt
  • dash of black pepper
  • 3 tbsp water


  1. Wash buckwheat under running water, then cook it in 2 cups of salted water for about 10 minutes. Remove from heat and let sit for another 15-20 minutes covered with a lid. The grain should be al dente. Drain excess water, wash the cooked grain under running water, strain and cool down.
  2. Remove outer leaves of Brussels sprouts, wash and dry. Slice thinly using a slicer or kitchen robot.
  3. Heat a pan to medium and lightly toast the pine nuts. Remove from pan.
  4. To the pan, add prosciutto and toast on both sides. Remove from pan and chop it.
  5. To a large bowl add sliced brussels sprouts, cooked buckwheat, toasted pine nuts, chopped prosciutto, and crumbled feta cheese. Slice or chop a pear, and add to the salad.
  6. Prepare salad dressing: put ingredients in a jar, close with a lid and shake it up, so the ingredients mix thoroughly.
  7. Drizzle the dressing over the salad, combine and serve.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 470Total Fat: 34gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 40mgSodium: 994mgCarbohydrates: 31gFiber: 6gSugar: 11gProtein: 17g

Nutrition data is automatically calculated using Nutritionix and may not be accurate.

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Buckwheat And Brussels Sprout Salad

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