Buckwheat Salad with Arugula and Pomegranate

Marisa Dooley (author) Feb 08, 2021
Buckwheat Salad with Arugula and Pomegranate
Average Recipe
Prep Time
10 minutes
Cook Time
15 minutes

Serve this refreshing salad as a light lunch by itself, or top it with seared chicken for a more substantial meal. Raw buckwheat groats cook fast. You can cook them up to a day prior to making this salad or just beforehand. Make sure the buckwheat has cooled completely before putting together the salad! You'll need to cook 1½ cups of raw buckwheat groats for this recipe. Other leftover whole grains can be used instead such as millet or short grain brown rice



3 cups cooked buckwheat groats
4 cups baby arugula
1 cups pomegranate arils
1 cups raw pecans toasted and chopped
¾ cups crumbled feta cheese
¼ small red onions thinly sliced


cups extra virgin olive oil
1 medium lemons juiced
2 teaspoons raw honey
1 teaspoons dijon mustard
¼ teaspoons kosher salt
¼ teaspoons freshly ground black pepper