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Buckwheat and Summer Squash Salad

Rated as 4.2 out of 5 Stars

"Fresh and hearty."
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55 m servings 280
Original recipe yields 8 servings (4 cups)


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  1. Bring the buckwheat, water, and salt to a boil in a saucepan. Cook at a boil for 7 minutes; drain and pour into a mixing bowl. Refrigerate until cooled to room temperature.
  2. Place the summer squash, garbanzo beans, walnuts, and Parmesan cheese into the bowl with the buckwheat. Season with lemon juice, parsley, olive oil, salt, and pepper. Gently stir until evenly combined; serve at room temperature.

Nutrition Facts

Per Serving: 280 calories; 10.9 41.1 9.9 2 279 Full nutrition

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Read all reviews 4
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Buckwheat is such as strong flavor that this could have used more seasoning! I felt that the amount of buckwheat compared to the squash and beans was overwhelming. Next time, I'll cut the amou...

This had so much flavour! We served it with more parmesan and lemon slices on the side so it could be customized to taste by sprinkling more on. A really great way to dress up something so healt...

I used chopped toasted pecans and navy beans and found it very enjoyable.

This would be great with garlic & onions and stuffed into peppers or cabbage leaves. Bake with tomato sauce. Guess it wouldn't be a salad anymore!