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Roasted Carrot Buckwheat Salad with Belgian Endive and Orange Honey Dressing

© 2021 |

© 2021 |

This hearty buckwheat salad is packed with flavour as well as nutrients. Belgian endive and roasted walnuts add crunchiness and earthiness while aromatic mint leaves adds just the right amount of zing, freshness, colour and texture. The pleasant bitterness in Belgian endive pairs perfectly with the sweetness of roasted carrots and orange honey dressing. If you don't have buckwheat, simply use your favourite grains or even quinoa instead.

  • 150 g Buckwheat, rinsed
  • 600 g Carrots, tops trimmed
  • 2 tbsp Olive oil
  • 1 tsp Coriander powder
  • 150 g Belgian endive, leaves separated
  • Mint leaves
  • 50 g Walnuts, toasted & coarsely chopped
  • 100 ml Extra-virgin olive oil
  • 100 ml Fresh squeezed orange juice
  • 2 tbsp White wine vinegar
  • 1 tbsp Honey
  • 2 tsp Dijon mustard
  • Sea salt and freshly milled black pepper
  1. Preheat oven to 200C/400F. Arrange the carrots in a baking tray, drizzle with olive oil and season with ground coriander, salt and pepper. Roast for 25 minutes, or until just tender and beginning to caramelise. Set aside to cool.
  2. Heat a non-stick frying pan over medium heat. Add buckwheat and cook, stirring, for 2 minutes or until toasted. Allow to cool for 5 minutes. Bring a saucepan of water to the boil over high heat. Add in buckwheat. Reduce heat to medium-low and simmer for 5 minutes or until al dente. Drain and refresh under cold running water. Spread over a tray lined with paper towel to dry.
  3. To make the dressing, blend all ingredients in a blender or food processor. Season with salt and pepper.
  4. Combine the buckwheat, carrots (cut them into smaller pieces if too large), Belgian endive leaves, mint and roasted walnuts in a large bowl. Drizzle with dressing and toss to combine.

© 2021 |

© 2021 |

© 2021 |


Brian 11/11/21 00:56

That is one beautiful salad!

Tom 11/11/21 01:46

...this looks so colorful and festive.

J.P. Alexander 11/11/21 03:38

Rica ensalada, gracias por la receta. Te mando un beso

Nancy Chan 11/11/21 04:44

The salad looks beautiful and good to eat.

Lola Martínez 11/11/21 08:43

No tengo problemas con las ensaladas, me gustan todas y esta también por su mezcla de ingredientes tan buena. Eso si, no le pondría casi nada de picante y eliminaría el cilantro, no nos gusta nada. Por lo demás es perfecta.
Un beso.

speedy70 11/11/21 09:02

Un'insalata deliziosa!!!

babYpose 11/11/21 09:34

Beautiful salad with the roasted carrots. Sure delicious. Love the dressings from scratch.


I love a salad based on buckwheat, and this one is so versatile and healthy. the dressing looks so delicious. I wish I could find endive like yours Angie.

DEZMOND 11/11/21 13:14

Buckwheat is sooo healthy!

Javier 11/11/21 13:29

This salada is very colorful! Definitely delicious! I wish I could taste it

Eva Taylor 11/11/21 13:58

I just love how you used the Endive as spoons for the salad!

2pots2cook 11/11/21 14:03

Perfect vitamins loaded office lunch ! Tasty !!!

Liz That Skinny Chick Can Bake 11/11/21 14:29

Oh, how I love grain salads and this is a beauty, Angie!!

savorthebest 11/11/21 14:54

Oh I bet the harissa really adds a punch of flavor!

Kitchen Riffs 11/11/21 16:17

This looks great -- simple concept, but pretty complex flavor. Thanks!

foodtravelandwine 11/11/21 16:38

I love the way you plate this salad!!....the combination of flavors is awesome, and the presentation is gorgeous..Abrazotes, Marcela

The Velvet Runway 11/11/21 17:04

This looks delicious and I love how colorful it is too!
Julia x

Cooking Julia 11/11/21 18:23

What a nice and generous salad!

Pam 11/11/21 18:31

Great flavors and textures! It's pretty too.

delphine 11/11/21 18:34

Cela donne très envie

bread&salt 11/11/21 20:03

What a colorful salad! Looks tasty and healthy. Also we use buckwheat to pilaf.

Raymund 11/11/21 22:02

This looks perfect for the summer that is coming our way! Light and refreshing salad

Gloria Baker 11/11/21 22:40

This looks really pretty Angie!!

Yvonne @ Fiction Books Reviews 12/11/21 06:33

This dish looks amazing and comes with another great flavour explosion by the sounds of things.

I particularly like the sound of the orange/honey dressing, so I shall be making a note of that recipe for sure!

Have a great weekend :)

Pedro 12/11/21 11:30

A delicious dressing for a rich and original salad. Congratulations!

Whats Cookin Italian Style Cuisine 12/11/21 12:14

This sounds so delicious and perfect for the upcoming holiday especially the colors!

[Reply] 12/11/21 14:59

I love the idea of roasted carrots in this salad, and this salad is a good way to make up for indulging in that sweet and salty giant chocolate cookie!!!

Maria Grazia Ferrarazzo Maineri 12/11/21 16:16

I love your beautiful and tasting salads, Angie. Thank you for sharing this delicious recipe.

Teresa 12/11/21 16:17

Interesante tu blog. Saludos.

Julie 12/11/21 17:02

yummy & filling salad..would love to have for lunch, Angie :)

Marissa 12/11/21 21:13

Not only do I love the flavors in this hearty salad, I think it would be so fun to eat in the Belgian endive 'boats'.

My name is Erika. 12/11/21 21:18

This looks delicious. I love your boat serving “tacos”. If you threw in a meat it would taste great as a taco filling too. Happy weekend!

Pattie @ Olla-Podrida 14/11/21 04:55

This is beautiful, and I love carrots! But… Wait for it… I have never in my life eaten buckwheat. I know that grains are supposed to be good for us, maybe I should give this a try.

Shirley 14/11/21 12:18

The salad looks yum 😁.

tigerfish 16/11/21 03:37

This salad has so much exciting flavors and textures.

EASYFOODSMITH 16/11/21 08:26

That's a beautiful, hearty one and just how I like them...with some grains thrown in.

Noob Cook 2/12/21 04:31

Another interesting salad. I love a well-made honey mustard dressing.


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