Cauliflower and Arugula Salad with Pistachios, Cherries, and Dill
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.