Buckwheat Salad with Arugula and Pomegranate | Nourishing Meals®

Ingredients

• 3 cups cooked buckwheat groats
• 4 cups baby arugula
• 1 cup pomegranate arils
• 1 cup raw pecans, toasted and chopped
• ¾ cup crumbled feta cheese
• ¼ small red onion, thinly sliced
• ⅓ cup extra virgin olive oil
• 1 medium lemon, juiced
• 2 teaspoons raw honey
• 1 teaspoon dijon mustard
• ¼ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper