Arugula Salad with Chicken, Dates, and Buckwheat Crumble

In a small skillet, toast the buckwheat groats and hemp hearts over low heat until fragrant and toasted, but not burnt (about 10 minutes), shaking the skillet often. Remove from heat once toasted.
While the buckwheat and hemp are toasting, whisk together the salad dressing ingredients in a small bowl.
In a large bowl, toss arugula with then dressing, then add the dates, cheese, chicken, and toasted buckwheat and hemp. Divide among 2 plates and serve.

*Preferably an aged, raw milk Manchego. Can substitute Parmiggiano-Reggiano or Pecorino Romano if Manchego is not available

Banner Image:

ArugulaSaladChickenDatesBuckwheat_KT.jpg

Grain:

Buckwheat [1]

Ingredients:

¼ cup uncooked buckwheat groats

¼ cup hemp hearts (shelled hemp seeds)

4 cups arugula (or other delicate salad greens, like spring mix)

6 dates, sliced

1 ½ oz Manchego* cheese, grated

1 large grilled chicken breast (about 6 oz), diced

For the Dressing:

1 ½ tablespoons olive oil

1 tablespoon champagne vinegar

½ teaspoon honey

⅛ teaspoon salt

⅛ teaspoon pepper

Active time:

15 minutes

Yield:

2 servings

Nutrition:

Calories: 540, Total Fat: 29g, Saturated Fat: 8g, Sodium: 320mg, Carbohydrate: 36g, Fiber: 6g, Total Sugar: 16g (Added Sugar: 1g), Protein: 35g

Author:

An Oldways Whole Grains Council recipe, courtesy of Kelly Toups

Recipe tags:

Quick & Easy Staff Favorites

Course:

Salads

Meal:

Lunch

Dietary choice:

Gluten-free

Rating:

Description:

For a delightfully crunchy salad topping, toast equal parts raw buckwheat and hemp hearts over a warm skillet. This crumble contributes a warm nuttiness to the dish that no crouton can rival.

Serving Size:

1/2 recipe