Buckwheat & Blueberry Salad with Spiced Pomegranate Dressing (Vegan, Gluten Free)

On Fridays, I tend to make simple dinners as we go grocery shopping after work. So, I only have about 30-45 minutes to make dinner. And I prefer to have a delicious meal to mark the end of typically long work weeks. I typically make a quick stir fry but other times like this week, I decided to make some salad to go with my homemade falafels (that I have readily available in my freezer & all i have to do is reheat in my Airfryer) and some hummus 😂

This salad is highly nutritious with fresh herbs and spices and only requires a handful of ingredients. It is also a great salad for summer and quite refreshing! It also makes a great salad for when you guests over. You can also make this salad with other grains such as quinoa, amaranth, pearl couscous, pearl barley, freekah or even brown rice 🙂 I hope you get to try this delicious salad the next time you are looking for a quick and nutritious salad 😊

I hope you enjoy this recipe as much as I have. As always, please let me know what you think of this recipe. If you like what you see on this blog, you can follow me on my blog, Facebook or Instagram for some food porn. Also, if you do recreate this recipe, don’t forget to tag me on Instagram @subz_foodie 🙂

Feeds 3-4 people as a side dish or 2-3 people as a main dish

Ingredients

** For the salad

1 cup cooked buckwheat;
Handful of fresh coriander, chopped;
Handful of fresh mint, chopped;
3 tbsp pistachios, roughly chopped;
2 tbsp dried blueberries; and
1 small pomegranate, deseeded.

**For the dressing

1 tbsp black strap molasses/date syrup/honey;
1 tbsp pomegranate molasses (or more molasses or any dark syrup if you don’t have pomegranate molasses);
1 tbsp sriracha/hot sauce:
1 tbsp olive oil;
1 tsp freshly grated ginger;
1 tsp ground cumin;
Juice of a lemon (3-4 tbsp); and
Salt & pepper to taste.

Method