A wholesome, hearty buckwheat salad made with celeriac and chestnuts. A great healthy winter vegan dinner, side salad or packed lunch.
I really like celeriac in a salad. It's surprisingly sweet and works really well with fruit.
I've also paired celeriac with chestnuts before in this celeriac salad with blueberries.
Similarly buckwheat, which has a distinct nutty taste, also works well in salads.
This is a delicious winter salad
I decided to try pairing celeriac and buckwheat to create a winter salad that could be eaten warm or cold. Chestnuts struck me as being the perfect addition.
My hunch was right. This is a hearty, delicious and satisfying salad that makes the best of seasonal produce.
Chestnuts are a wonderful winter ingredient
Chestnuts are one of my favourite winter ingredients.
If you agree then you have to try this vegan risotto with pumpkin, chestnuts and cranberries - it really is incredible.
Chestnuts are great for vegans. Not only are they low in fat and high in fibre, they also contain calcium, iron, zinc, all the B vitamins and vitamin E. (Source BBC Good Food)
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How to make celeriac and chestnut buckwheat salad
This is an easy recipe to make. Roasting the celeriac takes some time but apart from that it's as simple as boiling the buckwheat, sautéing the onion and mixing it all together.
If your celeriac has come from an organic veg box or bag scheme, or perhaps from your own garden and allotment it'll probably be covered in mud. I find it easiest to peel in the sink so I can rinse it in water as I go.
Celeriac and chestnut buckwheat salad
- 1 celeriac peeled, chopped and roasted with thyme and olive oil
- 2 tablespoons olive oil
- 2 sprigs fresh thyme leaves picked and roughly chopped, or 1 teaspoon dried thyme
- 150 g buckwheat
- 350 ml water
- 180 g vacuum packed chestnuts
- 1 tablespoon olive oil
- 1 onion sliced
- 1 clove garlic crushed
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
- Parsley chopped, to serve
- Preheat the oven to 200°C (fan)/220°C/gas mark 7.
- Peel, wash and chop the celeriac into bite size pieces. Place in a roasting tin and drizzle with olive oil and dried or fresh thyme. Mix well.
- Roast for 40 minutes or until soft, stirring occasionally.
- Meanwhile place the buckwheat in a medium saucepan with the water. Bring to the boil, reduce the heat and simmer for 8-10 minutes until all the water has been absorbed.
- Slice the onion. Heat the olive oil in a frying pan and sauté the onion until soft. Add the garlic, cook for a minute and then add the balsamic vinegar.
- Add the onion mixture and the cooked buckwheat to the roasted celeriac, season to taste and return to the oven for five minutes to warm through.
- Serve with freshly chopped parsley.
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