Arugula Salad with Chicken, Dates, and Buckwheat Crumble
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.
Active time
15 minutesTotal time
15 minutesYield
2 servingsServing Size
1/2 recipeNutrition
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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
Instructions
- 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
An Oldways Whole Grains Council recipe, courtesy of Kelly Toups
Nutrition
Calories: 540Total Fat: 29g
Saturated Fat: 8g
Sodium: 320mg
Carbohydrate: 36g
Fiber: 6g
Total Sugar: 16g (Added Sugar: 1g)
Protein: 35g
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