Buckwheat Persimmon Salad
User Reviews
5
2 reviews
Excellent
Buckwheat Persimmon Salad
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This buckwheat persimmon salad recipe is simple, fresh, quick, absolutely delicious and filling yet completely gluten free, vegan, light and sweet! It makes a perfect side dish to any roast or fish, and it makes a perfect meal on it’s own if you’re vegetarian or trying to cut back on carbs.
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Ingredients
- 2 cups spinach fresh, baby
- 2 cups kale or any kale, lettuce, spring mix, chopped, purple
- 3 persimmon peeled and sliced
- 1/2 red onion sliced
- 1 apple sliced (or your favorite apple, Gala variety
- 1 1/2 cups buckwheat kasha cooked **see note, toasted
- DRESSING:
- 1 garlic minced, small clove
- 2 tablespoons apricot jam
- 1 tablespoons lemon juice
- 1/8 teaspoon salt or to taste
- 1/8 teaspoon black pepper or to taste
- 1 teaspoon thyme fresh leaves, chopped
- 1 tablespoon parsley minced, fresh leaves
- 2 tablespoons olive oil
- 1 teaspoon Dijon mustard
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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