Go Back

Cauliflower and Arugula Salad with Pistachios, Cherries, and Dill

Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Servings 6 people

Ingredients
  

Cauliflower

  • Cauliflower 2 small or 1 large
  • 2.5 tbsp neutral oil
  • 3 packed tbsp fresh dill finely chopped
  • Salt and pepper to taste

Buckwheat

  • 1 cup raw buckwheat groats
  • 1 3/4 cup chicken broth or water
  • 1 tbsp butter
  • Pinch of salt

Salad

  • 3/4 cup pistachios roughly chopped
  • 3/4 cup dried cherries roughly chopped
  • 3 cups arugula rinsed and dried

Dressing

  • 3 tbsp balsamic vinegar
  • 6 tbsp extra virgin olive oil
  • 1 tbsp spicy or dijon mustard
  • 1 packed tbsp fresh dill finely chopped
  • Salt and pepper to taste

Instructions
 

Cauliflower

  • Preheat the oven to 400ยบ F. Chop the cauliflower into florets and add to a baking sheet along with the dill, oil, salt, and pepper. Toss to combine and roast for 15 minutes.
  • During the last minute or two of roasting, heat a large dry skillet over high heat. Take the cauliflower out of the oven and transfer to the hot pan, where it should sizzle upon contact. Stir constantly for about 2-3 minutes, or until the cauliflower has browned slightly. Remove from heat and let cool.

Buckwheat

  • Rinse the buckwheat groats. Add to a small pot along with the broth or water, butter, and salt. Bring to a gentle boil, then cover and simmer undisturbed for about 20 minutes, or until all the water is absorbed. Fluff with a fork and remove from heat. Let cool.

Dressing

  • Add all the dressing ingredients to a sealable jar and shake vigorously to combine. Taste and adjust the flavors if necessary.

Salad

  • In a large bowl, combine the cherries, pistachios, arugula, cooled buckwheat, and cooled cauliflower. Drizzle individual portions with dressing before serving.