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+ servings
3 small salad bowls, 1 large salad bowl and a bowl of dressing

Pear, almond and buckwheat salad

Pear, almond and buckwheat salad that has become one of our favourite spring lunches. It’s delicious, healthy, naturally gluten-free, and topped with a zingy citrus dijon dressing. Perfect for lunch, a fresh side salad with dinner or any time you need a delicious salad.
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Course: Main Course, Salad
Cuisine: Mediterranean
Keyword: Almonds, Buckwheat, Gluten-free, Healthy, Pears, salad, Vegan
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Calories: 400kcal
Author: Steina


  • 1 cup buckwheat groats
  • 1 1/2 cups of water
  • 1/4-1/2 red onion
  • 1/2 cup almonds, chopped
  • 2 tbsp fresh parsley, chopped finely
  • 3-4 large handfuls of mixed salad leaves


  • 1/3 cup olive oil
  • 1/4 cup lemon juice
  • 1 tsp dijon mustard
  • 1/2 tsp maple syrup
  • 1 garlic clove
  • salt and pepper to taste


  • Rinse the buckwheat well in a fine colander and transfer to an Instant Pot.
  • Add water/vegetable stock and stir well.
  • Close the lid, making sure the valve is closed. Select 'manual' and set it to 2 minutes.
  • When cooking has finished and the Instant Pot beeps, allow it to naturally release the pressure, this takes about 20-25 minutes.
  • After the pressure has fully released, open the lid, drain the cooked buckwheat then transfer to a bowl and allow to cool completely.
  • When the buckwheat has cooled down, place in a large salad bowl. Add finely chopped red onion, thinly sliced pears, fresh parsley, dates and the salad leaves. Give everything a good mixing.
  • Prepare the dressing by combining all of the ingredients in a jar, close tight and shake until well mixed.


Calories: 400kcal | Carbohydrates: 48g | Protein: 7g | Fat: 19g | Sodium: 39mg | Sugar: 11g
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