Roasted Zucchini, Corn, and Buckwheat Salad {Mountain Picnic}

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  • 1 cup cooked kasha (toasted buckwheat)
  • 1 small zucchini
  • 1 ear of sweet corn
  • 1 medium sweet pepper
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 ripe avocado, cubed
  • Goat Cheese, optional
  • Juice from 1 lime
  • 1/4 cup minced cilantro
  • 2 teaspoons honey


  1. Preheat oven to 400˚. Dice zucchini and peppers into bite size pieces and remove corn from cob. Toss zucchini, peppers, and corn together with olive oil, salt, and pepper. Roast for 20-30 minutes until tender and beginning to brown.
  2. Combine roasted vegetables, cooked buckwheat, cubed avocado, and goat cheese, if using. Whisk together lime juice and honey, drizzle over salad. Add in cilantro and toss everything together.
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