Buckwheat Groats & Yellow Squash Salad

I’ve been waking up to chilly mornings and this morning in particular, I even got a hot cup of coffee, instead of my usual cup on ice. There are mums out for sale, along with cinnamon scented pinecones. But the afternoons are warm, the sun is blissful and I even got some tan lines over the weekend. There is still summer left but the inevitable is coming.  And I’ve been in the mood for a hearty salad that still has some summer in it, while having a touch of fall. When I saw these beautiful locally grown yellow squash, I knew they were what I needed. And buckwheat groats are a stick to your ribs, hearty kind of fare. This salad is perfect for a late summer meal. This makes 4 servings.

  • 1 pound yellow squash, about 5 small ones, cubed
  • 1 cup buckwheat groats (dehulled buckwheat kernels)
  • 1 cup scallions, sliced
  • 1/3 cup chopped parsley
  • 2 oz. pancetta, cubed or cut into small pieces
  • 1/3 cup olive oil plus 1 tablespoon
  • 2 tablespoons white balsamic pear infused vinegar
  • juice of 1 lemon
  • 1 tablespoon minced shallot
  • 5 olive cured olives, pitted and minced
  • pinch of sugar
  • pinch of Vegeta or any all-purpose seasoning
  • sea salt
  • fresh ground pepper

Cook your buckwheat groats according to the package directions, just keep an eye on them. I ended up cooking them for ten minutes instead of the fifteen and ended up needing to drain the liquid. Cool them off with cold water and set aside. In a pan, heat a tablespoon olive oil on low to medium heat, add in your yellow squash and the scallions, season with sea salt and saute for five minutes until the squash is cooked but not mushy and the scallions are cooked through. Add to your buckwheat groats. Saute your pancetta until it is light brown and add to your buckwheat, squash and scallions. Add in the chopped parsley. Combine the olive oil, vinegar, lemon juice, olives, shallot, sugar, all purpose seasoning and ground pepper to make your dressing. Pour the dressing over the salad and mix well. If you take out the pancetta, it’s a super healthy recipe. ;) Serve with grilled shrimp to complete the meal and lemon wedges on the side. Enjoy!

This is also great as a side dish! Just reheat in a pan with a small amount of butter, just delicious!