Buckwheat and Arugula Salad with Cashews

Name: Buckwheat and Arugula Salad with Cashews
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 7
Cuisine: European
Ingredients: 2 cups of buckwheat; 1/2 sprig of parsley; 2 cups of pomegranate; 4 tablespoons of pomegranate molasses; 3 tablespoons of olive oil; 1/2 cup of cashew nuts; 1/2 sprig of arugula; 1 teaspoon of salt; 1/2 teaspoon of black pepper

Make a healthy and satisfying salad with buckwheat and fresh greens: Buckwheat and Arugula Salad. This recipe is perfect for those who want to make a light meal that is vegan and gluten-free.

European Cuisine

January 12, 2023

Difficulty Easy

Servings 6-8 people

Preparation 15 mins

Cooking 15 mins

Total 30 mins

Recipe Contents

Ingredients Directions Nutrition Equipments Tips

Ingredients

2 cups of buckwheat
1/2 sprig of parsley
2 cups of pomegranate
4 tablespoons of pomegranate molasses
3 tablespoons of olive oil
1/2 cup of cashew nuts
1/2 sprig of arugula
1 teaspoon of salt
1/2 teaspoon of black pepper

Directions

Wash the parsley and arugula thoroughly and soak in vinegar water for a while.
Rinse the buckwheat under running water in a fine strainer.
Boil the buckwheat in 3 cups of water for about 15 minutes. However, there is a point to be noted here. Change the water at least three times while it is boiling.
Take the boiled buckwheat into a deep bowl and wait for it to cool completely.
Add buckwheat, finely chopped arugula, and parsley to a large bowl and mix.
Then add pomegranate seeds and pomegranate syrup.
Add olive oil, salt, pepper, and cashews to a separate bowl and mix with a spoon until all the ingredients are combined.
Pour the sauce over the buckwheat and arugula mixture and stir gently with a spoon to combine.
Your delicious salad is ready to be served.

Nutrition Facts

Serving Size 1 Buckwheat and Arugula Salad with Cashews

Serves 6-8

Amount Per Serving

Calories260

% Daily Value*

Sodium 50 mg2.2%

Potassium 300 mg6.4%

Protein 7.5 g15%

Total Fat 9.1 g11.7%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Tips

Cook buckwheat groats properly. Cook until tender, according to the directions on the package you purchased. Then drain and let cool before adding to the salad.
Use fresh arugula. This adds flavor and texture to the salad.
Wash and dry the arugula. Like all leafy greens, arugula can be exposed to contaminants such as dirt or pesticides. Soak the arugula in vinegar water before adding it to the salad. Then dry it with a paper towel.
Use fresh pomegranate seeds. You can buy ready-made or extract the pomegranate yourself at home. For more, you can check out our article, "How to Extract a Pomegranate?"
Use roasted cashews for more crunch.
You can use ingredients like grilled chicken, shrimp, or tofu to add protein to the salad.
You can add cheese to add creamy texture and flavor to the salad. For more, you can check out our "Types of Cheeses" article.
You can add fruits such as pears, apples or cranberries to give the salad some sweetness.
Use fresh herbs like parsley, mint, or coriander. For more, you can check out our article on "Types of Culinary Herbs".
If you plan to store the salad, avoid adding perishable ingredients such as cheese, nuts, or fruit. Add these ingredients just before serving the salad.
Do not store salad with the dressing on it. The salad dressing will cause the salad to get wet and the greens to wilt. Store the salad and dressing separately. Combine ingredients before serving.

Rate This Recipe

Salad is one of the indispensable elements of any cuisine. Although it varies according to the regions, this flavor found in every table is shown among the building blocks of food culture. Salads have a structure that allows creativity and feeds on different materials. Here is one of the best examples of this: Cashew and pomegranate buckwheat salad. Bon Appetit.

Equipment for this recipe

Measuring Cup

Mixing Bowls

Cutting Board

Sieve

What You Need to Know About Cashews

Cashew, also known as anacardium occidentale, is known as a tropical climate plant from the family of gum tree (Anacardiaceae).

Cashew grown in Brazil was introduced to the world by the Portuguese.

The Portuguese discovered the cashew tree as they invaded Brazil. Portuguese sailors then carried cashew seeds from Brazil to the west African coast. Due to the nature of the cashew tree, it easily adapted to the west African coasts and began to spread rapidly.

The equatorial region and its surroundings are known as the region where cashew is produced the most.

How To Cook Buckwheat?

Buckwheat is naturally gluten-free and nutritious food that can be cooked in a variety of ways. To boil the buckwheat, rinse the buckwheat under running water in a fine strainer. Add water and salt to a medium saucepan and bring to a boil. Add the washed buckwheat to the boiling water and gently mix the ingredients. Cook on low heat for 15–20 minutes or until the buckwheat is soft. Strain through a strainer to remove excess water. Then add it to the salad.

What to Serve with Buckwheat and Arugula Salad?

Buckwheat and arugula salad is a versatile dish. You can serve this salad with main dishes such as grilled chicken or fish, or opt for a light dinner. It can also be served as a starter. It goes well with pizza. You can use it as a filling material in sandwiches.

Here are our delicious recipes that you can serve with Buckwheat Salad:

How To Store Buckwheat and Arugula Salad?

Buckwheat salad with cashews and pomegranate is best consumed fresh. However, you can store it in the refrigerator for up to 3 days. Put the salad and dressing in separate airtight containers. Thanks to this, the greens do not wilt, and the dressing does not soak the salad. Consume the salad within a few days after making it to preserve its freshness and flavor. If you store the salad in the refrigerator, you can reheat the buckwheat on the stove or in the microwave.

If you're storing the salad in the refrigerator, avoid adding perishable ingredients like cheese, nuts or fruit. Add these ingredients just before serving the salad.

Avoid storing the salad with the dressing. The dressing will cause the salad to get wet and the greens to wilt. Store the salad and dressing separately. Combine ingredients before serving.

Recipe byPetite Gourmets