5.0 from 3 votes
Buckwheat Persimmon Salad
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.
Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings: 6
Calories: 239 kcal
Course:
Salad
Cuisine:
American
Ingredients
- 2 cups of fresh baby spinach
- 2 cups of chopped purple kale (or any kale, lettuce, spring mix)
- 3 persimmons , peeled and sliced
- 1/2 a red onion , sliced
- 1 gala apple , sliced (or your favorite apple)
- 1 1/2 cups of toasted buckwheat kasha , cooked **see note
- DRESSING:
- 1 smal garlic clove , minced
- 2 tablespoons of apricot jam
- 1 tablespoons of lemon juice
- 1/8 teaspoon of salt and pepper (or to taste)
- 1 teaspoon of fresh thyme leaves chopped
- 1 tablespoon fresh parsley leaved , minced
- 2 tablespoons of olive oil
- 1 teaspoon of dijon mustard