Delish kale buckwheat salad with pomegranate seeds | The Citizen

Ingredients

• 1 cup buckwheat (or sub wheat berries, bulgar wheat, quinoa, or other grain) – 250ml
• 1 bunch kale (8-10 ounces) finely chopped, about 4–5 cups – 1 litre
• 4 tablespoons olive oil – 60ml
• 1 garlic clove, finely minced
• 1 tablespoon lemon zest – 15ml
• 1/2 teaspoon salt – 2.5ml
• 1 bunch flat-leaf parsley, very finely chopped (tender stems, OK) about 1-2 cups
• 1/4 cup red onion, finely chopped – 60ml
• 1 cup pomegranate seeds – 250ml
• 1/2 cup – 1 cup toasted almonds, chopped, slivered, or sliced – 125ml
• 1 tablespoon lemon juice, and more to taste – 15ml
• 1/2 teaspoon allspice, more to taste – 2.5ml
• 1/2 teaspoon cinnamon (optional) – 2.5ml