Grape, Fennel, Garbanzo, and Buckwheat Salad
Servings
4
Servings
4
Ingredients
Dressing
  • 3 Tbsp extra-virgin olive oil
  • 2 Tbsp freshly squeezed lemon juice
  • 2 Tbsp finely chopped shallots
  • 1 1/2 Tbsp thyme leaves
  • 1/2tsp honey
  • 1tsp whole grain mustard
  • 1/4tsp salt
  • 1/2tsp pepper
Toasted buckwheat:
  • 1/4cup raw buckwheat groats
  • 1tsp extra-virgin olive oil
  • 1tsp honey
  • 1/4tsp ground nutmeg
  • 1/4tsp ground cinnamon
Salad
  • 10ounce fennel bulbfronds and stalks removed
  • 1cup red seedless grapes
  • 8 to 10 cherry tomatoesquartered
  • 1/2cup garbanzo beanscooked or canned, drained, and rinsed
  • 4cups mixed greens
Instructions
  1. Make dressing, in Mason jar fitted with lid, by combining olive oil, lemon juice, shallots, thyme, honey, mustard, salt, and pepper. Shake well and set aside.
  2. Line baking sheet with parchment. Preheat oven to 325 F.
  3. In small bowl, combine buckwheat groats with olive oil, honey, nutmeg, and cinnamon. Stir well to ensure buckwheat is thoroughly coated. Roast on baking sheet in preheated oven for 20 minutes, stirring every 5 minutes. Remove from oven and set aside to cool.
  4. Wash fennel; remove core and discard. Stand bulb on cutting board so long edge is perpendicular to your body. Slice it down the center. Slice each half, crosswise, very thinly, and set aside. Cut grapes in half, lengthwise, and set aside.
  5. In small bowl, combine tomatoes with about 1 Tbsp of dressing.
  6. To assemble salad, in large bowl, toss remaining dressing with sliced fennel and garbanzos and coat thoroughly. Add mixed greens, dressed tomatoes, and grapes, and continue to toss until evenly combined. Just before serving, sprinkle 4 Tbsp of toasted buckwheat overtop the salad.