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Anwesha Recipes: Kale Salad with Buckwheat and Cranberries

Buckwheat in salad? Kale yeah! The addition of the groats gives this dish enough substance to be a filling main course or the perfect compliment to a light protein like grilled fish or seared tempeh. This specific recipe requires some simple prepping that will need to be done within 30-45 minutes before you intend to eat so there is enough time to roast the garlic, massage the kale and cook + let the buckwheat cool.


1 bunch lacinato or curly kale

2-3 garlic clove, shell on + small piece of foil

1/2 cup buckwheat groats

1.5 cups of water

1/2 tsp sea salt + extra pinch of sea salt

2 Tbsp quality olive oil

1 Tbsp lemon juice

1/2 cup dried cranberries

1/2 cup slivered almonds, crushed walnuts or hazelnuts (I used all three!)


  1. Heat oven to 350 degrees F.  Using the foil to make a small pouch, completely cover the garlic cloves and then bake for 15-20 minutes or until they are soft and squishy to the touch. (Be careful not to burn yourself!) Remove the cloves from the foil and let cool slightly before removing the outer shell. Set aside. 
  1. Fill a medium sized sauce pan with one and a half cups of water and a pinch of sea salt. Bring to a boil. Add 1/2 cup of buckwheat groats (like these and the roasted garlic cloves. Return to a boil and then turn the heat down to low and simmer, covered, for 10-15 minutes or until the groats achieve your desired texture. If you need to cook them longer, simply add 1/3-1/2 cups of water and simmer for another 5-10 minutes. When finished, remove from heat and spread the groats on a large plate to cool for 15-20 minutes. 
  1. Remove the stems from the leaves of the kale and cut into bit size pieces. Place in a large bowl and cover with 1-2 tablespoons of quality olive oil (depending on the bulk of your salad) and about a teaspoon of sea salt. Using your hands, gently massage the oil and salt into the kale leaves for a minute or two until everything is evenly coated. Set in the refrigerator to cool until you are ready to mix everything. 
  1. When the buckwheat has cooled, add 3/4 cup to the kale salad mixture, along with one big squeeze of a large lemon, 1/2 cup of dried cranberries and 1/2 cup of nuts. Mix until combined.