Roasted Eggplant and Capsicum Buckwheat Salad

Roasted Eggplant and Capsicum Buckwheat Salad

I’m not the kind of cook to plan recipes in advance generally unless it’s something that’s out of my depth. This salad certainly wasn’t. I created this one while I was still on the anti-candida diet and I was house and dog sitting a few months ago. I wanted to make a salad using grain and some roasted vegetables. It’s actually one of my favourite ways to throw things together.

This roasted eggplant and capsicum buckwheat salad is really satisfying as it’s full of flavour, different textures and fills you up. It’s also super healthy and ticks all my boxes nutritiously. I find it as an awesome option for lunch as well, as you can just keep it in the fridge. Just leave the baby spinach out until you’re ready to eat so it doesn’t go all soft and soggy. One of the things that I really can’t stand, soggy salad. 

It’s really easy to adapt and change to your liking. Don’t like buckwheat? No worries, swap it out for quinoa or millet. Can’t eat eggplant or capsicum? Trade it for zucchini or mushrooms. So many options and variations. Just use your imagination and the things that you have on hand.

Hope you enjoy it and add it to your weekly rotation as I have.

Roasted Eggplant and Capsicum Buckwheat Salad
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2 ratings

Prep Time: 10 minutes

Cook Time: 25 minutes

35 minutes


Roasted Eggplant and Capsicum Buckwheat Salad


  • 1 small brown onion, chopped into wedges
  • 1 medium eggplant or a couple of the long Japanese/Chinese eggplant, chopped into bite sized pieces
  • 1 red capsicum, chopped
  • 2 cloves of garlic, chopped
  • 2 tbsp olive oil
  • Pinch of salt
  • Pepper to taste
    The rest:
  • 1/2 cup raw buckwheat, cooked and cooled*
  • 2 handfuls of baby spinach
  • 1/4 cup walnuts, chopped
  • 10-12 kalamata olives
  • 1/2 avocado, chopped
  • 2 whole tomatoes or 10 cherry tomatoes, chopped
  • 2 tbsp olive oil
  • Salt to taste


  1. Firstly, preheat the oven to 200C (400F).
  2. In a baking tray, add in the onion, eggplant, capsicum, garlic and season with olive oil, salt and pepper. Toss and put in the oven for 20-25 minutes. I normally toss half way through to make sure that everything is baked evenly.
  3. While the vegetables are baking, in a large bowl, combine the buckwheat, spinach, walnuts, olives, avocado and cherry tomatoes. Season with olive oil and salt.
  4. Once the vegetables are baked, add them to the rest of the salad and toss well.
  5. Serve hot or cold.


* If you don't have time to cook the buckwheat and cool it prior, you can put it to cook before adding the veggies to the oven. Cook as you would rice. Adding it to the salad warm is completely fine. I just personally prefer it to be cooled.

Roasted Eggplant and Capsicum Buckwheat Salad

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