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Scrumptious Whole Grain Salad

This salad is everything you could want in a salad, at least as far as I'm concerned. It has a bright lemony dressing, with crunch from the radishes, cucumber and pumpkin seeds. The whole grain gives it staying power, to keep unhealthy cravings at bay. The extra virgin olive oil offers a healthy fat to aid in nutrient absorption.

Scrumptious Whole Grain Salad

Serves 5-6

  • 3 cups cooked and cooled buckwheat, brown rice, or Einkorn berries

  • 2 green onions, sliced

  • 1 cup cherry tomatoes, halved

  • 2/3 cup radishes, sliced

  • 1/3 cup high quality olives, sliced

  • Parsley, a handful minced finely

  • 1/2 english cucumber, diced

  • 3 oz. feta, or goat cheese, crumbled

  • 1/4 cup pumpkin seeds, or pine nuts

1. Combine all ingredients and mix with the dressing. Add a little salt to taste, if necessary.

2. To make ahead for the week, mix all ingredients except cucumber, feta and pumpkin seeds/pine nuts. Top with only 1/2 of the dressing. Add the cucumber, feta, pumpkin seeds/pine nuts, and remaining dressing before serving. You could also layer all the ingredients in a jar, except for the cucumber which is best added fresh, and divide the dressing into little containers.


6 Tbsp. extra virgin olive oil

2 Tbsp. lemon juice

1/2 tsp. sea salt

1 tsp. good quality dijon mustard

Mix ingredients and whisk together, or shake in a jar.


My husband prefers brown rice in this salad. I prefer buckwheat, as it's softer and not as dry. Einkorn offers a bit more texture. Quinoa could work, but you might want to try 2-1/2 cups instead of the full 3. Give it a try and see what you like.


Use organic ingredients.

Use soaked or sprouted and cooked grains

Use soaked or sprouted and dehydrated pumpkin seeds

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