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Buckwheat Persimmon Salad. www.twopurplefigs.com

Buckwheat Persimmon Salad

Course Salad
Cuisine American
Keyword buckwheat persimmon salad, healthy salad recipes, persimmon salad recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6
Calories 239 kcal
Author Mahy


  • 2 cups of fresh baby spinach
  • 2 cups of chopped purple kale (or any kale, lettuce, spring mix)
  • 3 persimmons , peeled and sliced
  • 1/2 a red onion , sliced
  • 1 gala apple , sliced (or your favorite apple)
  • 1 1/2 cups of toasted buckwheat kasha , cooked **see note
  • Dressing:
  • 1 smal garlic clove , minced
  • 2 tablespoons of apricot jam
  • 1 tablespoons of lemon juice
  • 1/8 teaspoon of salt and pepper (or to taste)
  • 1 teaspoon of fresh thyme leaves chopped
  • 1 tablespoon fresh parsley leaved , minced
  • 2 tablespoons of olive oil
  • 1 teaspoon of Dijon mustard


  1. **cook buckwheat kasha:
  2. Toast 3/4 cup buckwheat kasha in a teaspoon of olive il over medium high heat in a small pot. Add in 1 cup of water and bring to a boil. Then cover the pot, lower the heat and cook the kasha for 15 mins until the water is absorbed and the kasha starts to open up.
  3. For the salad: toss all ingredients together.
  4. For the dressing: Place all ingredients in a container. Close the container with a lid and shake the ingredients vigorously until the dressing is emulsified.
  5. Toss the salad with the dressing and serve.
Nutrition Facts
Buckwheat Persimmon Salad
Amount Per Serving
Calories 239 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Sodium 30mg1%
Potassium 407mg12%
Carbohydrates 43g14%
Fiber 5g21%
Sugar 7g8%
Protein 7g14%
Vitamin A 3271IU65%
Vitamin C 35mg42%
Calcium 55mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.