A good source of plant-based protein, fiber, and healthy fats, it supports digestion, circulation, and immunity for balanced, everyday nourishment.
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Salad
1 cup kasha (roasted buckwheat)
2 cups water
1/2 tsp salt
1 fennel bulb, thinly sliced (reserve fronds for garnish)
1 orange, zested
2 medium oranges, peeled and sliced into half-moons
1/4 cup chopped pistachios, plus extra for garnish
1 whole bunch of chopped curly parsley, about 2 1/2 cups
Dressing
1/4 cup fresh orange juice
1 tbsp apple cider vinegar
2 tbsp olive oil
1 tbsp raw honey
2 tsp Dijon mustard
2 tsp salt
Servings4-6
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Cook Buckwheat: Rinse buckwheat under cold water until clear. Bring 2 cups of water and ½ tsp salt to a boil, add buckwheat, cover, and reduce to low. Simmer for 12 minutes, then remove from heat and let sit covered for 5 minutes. Fluff with a fork and spread on a plate to cool completely.
Make Dressing: Whisk orange juice, vinegar, mustard, honey, oil, and salt, until smooth. Assemble: In a large bowl, combine cooled buckwheat, fennel, orange zest, half of orange pieces, pistachios, and parsley.
Toss & Serve: Toss & Serve: Add dressing, toss gently, and adjust seasoning to taste. Finish with the remaining orange slices, pistachios, and fennel fronds. Serve chilled or at room temperature.
Storage: Keeps up to 3 days refrigerated if the dressing is stored separately.
