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Crispy Roasted Brussels Sprouts, Smoked Trout & Buckwheat Salad

Winter salads deserve more credit. With the right ingredients, they’re exactly what cold weather calls for—warm, hearty, and full of satisfying texture.

This Crispy Brussels Sprouts, Smoked Trout and Buckwheat Salad combines roasted brussels sprouts and charred kale with nutty buckwheat, flaked smoked trout, and a hit of fresh chilli for a subtle spice. Tamari almonds add a crunchy contrast, while a punchy coriander dressing brightens the dish with lime, toasted sesame oil, ginger, and a touch of sweetness.

This salad is a complete, nourishing meal in one — gluten free, dairy free, and refined sugar free. It’s packed with complex slow-release grains, high-quality protein, omega-3 fatty acids from the smoked trout, healthy fats, and plenty of fibre to keep you full and energised throughout the day.

A quick tip: rinse cooked buckwheat under cold water to speed up the cooling process and help keep the grains firm and separate. This recipe is easy to prepare and holds up well in the fridge, making it an ideal option for meal prep or quick, nutritious lunches during busy weekdays.

If you’re looking for a satisfying, flavour-packed winter salad recipe that’s as convenient as it is delicious, this one ticks all the boxes.

Lunch
Dinner
Quick Sticks

Serves 2-4

Prep Time 5 Mins

Cook Time 25 Mins

Ingredients

  • 3 cups brussel sprouts, halved
  • 3 cups kale, roughly torn, stems removed
  • 2 tablespoons extra virgin olive oil
  • 2 cups cooked and cooled buckwheat
  • 3 spring onions, finely sliced
  • 1 mild red chilli, finely sliced
  • 280g smoked trout fillet, flaked
  • ⅓ cup tamari almonds
  • Salt
  • Pepper

Coriander Dressing

  • 1 bunch coriander
  • 1 clove garlic, peeled and chopped
  • 5g ginger, peeled and chopped
  • 1 tablespoon fish sauce
  • 2 tablespoons lime juice
  • 1 tablespoon rice vinegar
  • 1 tablespoon maple syrup
  • 1 tablespoon toasted sesame oil

Method

  • 1
    Preheat oven to 200 degrees celsius and set aside two lined baking trays.
  • 2
    Place the brussels sprouts and half of the olive oil on one tray. Season generously with salt and pepper, toss well to coat, and roast in the oven until the sprouts are tender on the inside and golden and crispy on the outside.
  • 3
    Meanwhile, add the kale to a large bowl and drizzle with the remaining olive oil. Season with salt and pepper, toss to coat, and spread evenly over the second tray. Roast in the oven until the kale is wilted and slightly crispy—be careful not to let it burn.
  • 4
    To make the coriander dressing, combine all ingredients in a high-speed blender and blend until smooth and creamy. Set aside.
  • 5
    In a large mixing bowl, combine the cooked buckwheat, spring onion, chilli, crispy brussels sprouts, kale, smoked trout, and tamari almonds. Pour over the coriander dressing and toss gently to combine.
  • 6
    Serve on a large platter, or divide into containers for meal prep—keeps well in the fridge for up to 2 days.
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