This is the perfect type of salad to enjoy with cooler weather. We love its versatility and how easy it is to make. If you’d like, you could substitute the buckwheat with Farro but give the buckwheat a try first you might be surprised.
3-4 cups mixed greens
1 cup Organic Raw White Buckwheat
2 cups cherry tomatoes, chopped
1 onion, chopped
1 cup Farm Fresh Nuts Raw Hazelnuts toasted and roughly chopped
1/3 cup Farm Fresh Nuts Semi Dried Apricots
1/3 cup rice wine vinegar
3 tsp sesame oil
1/2 tsp salt
1/2 tsp crushed black pepper
To cook buckwheat, combine 1 cup of buckwheat groats with 1.5 cups of water and bring to a boil. Reduce heat to a simmer, cover, and continue to cook until tender, about 10 minutes. Set the buckwheat aside to cool.
To toast hazelnuts: Preheat over to 300 degrees. Take1 tablespoon olive oil and coat nuts. Place on a lightly oiled sheet pan spread evenly. Toast for 15 minutes or until lightly browned.
Once cool, combine the buckwheat and remaining ingredients in a large bowl. Mix thoroughly and serve immediately.
Feel free to add legumes to this salad if you like. I’ve added chickpeas and lentils to variations of this salad in the past. It’s also wonderful with the addition of dried fruit.