Roasted buckwheat and fresh strawberry salad with tofu feta, vegan

Strawberry and roasted buckwheat salad

Aryane @ Valises & Gourmandises
This fresh salad is packed with plantbased protein, vitamins and nutrients and packs a punch of flavour!
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Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Servings 3
Calories 294 kcal


  • 1 cup raw buckwheat groats
  • 2 cups water
  • 2 cups baby spinach washed and dried
  • 2 cups arugula washed and dried
  • 250 g strawberries washed and cut into 4
  • 10 leaves fresh basil chopped
  • 1 handful fresh parsley chopped
  • ¼ cup walnuts roasted


  • Prepare tofu feta following the directives, at least one or two hours in advance. Prepare the vinaigrette and other ingredients.
  • In a medium-sized pot, roast buckwheat groats for 5 minutes and set aside. Bring the 2 cups of water to a boil, add the salt and buckwheat, cover and let simmer for about 10 minutes. Cooked buckwheat should be a little bit crunchy. Drain if necessary, fluff with a fork and let cool.
  • Once everything is ready, you can start assembling the salad. Lay spinach and arugula in a large salad bowl.Add buckwheat, strawberries, fresh herbs and vinaigrette and mix well.Divide between for large bowls and top with sprouts, tofu feta and roasted walnuts.


To save some time, prepare buckwheat, feta and vinaigrette the day before. 
For a tasty lunch or picnic, mix all the ingredients except the greens and keep in an air-tight container. Pack greens, sprouts and greens aside and mix in at the last minute.


Calories: 294kcalCarbohydrates: 50gProtein: 11gFat: 9gSaturated Fat: 1gSodium: 30mgPotassium: 592mgFiber: 9gSugar: 5gVitamin A: 2392IUVitamin C: 59mgCalcium: 79mgIron: 3mg
Keyword buckwheat, feta, salad, strawberries, sweet onion dressing, vegan cheese, vinaigrette
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