Did you know that buckwheat (also known as kasha) is a seed of a fruit related to rhubarb? As such, it is a great option if you are trying to cut down on grains, looking for carb that have a lower glycemic rate, or on the gluten-free train. It is also packed with nutrients and has a wide range of health benefits. I love making it during the colder months because it has a warm and rustic quality that is super grounding. Here, I combine it with raw grated root veggies and sharp cheddar to make a really nourishing winter salad. This is a great one to have for lunch. If you prefer to omit dairy, go ahead and replace the cheddar with a few spoonfuls of cashew cheese that you can add on top.

Ingredients:

Instructions:

  1. Cook buckwheat as per package directions. Drain, set aside and let cool until room temperature.
  2.  Add vegetable, herbs and cheddar to cooled groats and mix thoroughly
  3.  Chill the salad covered in the fridge
  4.  Mix olive oil with vinegar and season with salt and pepper
  5.  When ready to serve, pour the dressing in the salad and mix well