Buckwheat Salad with Arugula and Pomegranate
Serve this refreshing salad as a light lunch by itself, or top it with
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Cooking tools:
- Saucepan
- Stove
- Baking sheet
- Oven
- Cutting board
- Chef's knife
- Citrus press
- Measuring cup
- Measuring spoon
- Whisk
- Mixing bowl
- Spoon
- Serving bowl
Ingredients
- 3 cups cooked buckwheat groats
- 4 cups baby arugula
- 1 cup pomegranate arils
- 1 cup raw pecans toasted and chopped
- ¾ cups crumbled feta cheese
- ¼ small red onions thinly sliced
- ⅓ cups extra virgin olive oil
- 1 medium lemons juiced
- 2 teaspoons raw honey
- 1 teaspoon dijon mustard
- ¼ teaspoons kosher salt
- ¼ teaspoons freshly ground black pepper
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