Buckwheat and Arugula Grain Bowl with Goat Cheese, Cherries, and Candied Walnuts

For the past couple of years, grain bowls have been all the rage.  It's a pretty general term for what basically amounts to a salad featuring some sort of grain, which is of course nothing new.  But adding a whole grain to a salad is a great way to turn it from a side dish into a hearty meal, and since I always make an effort to include both whole grains and veggies in every meal, it's a great way to knock out both elements at once.

I've been eyeing cherries in the grocery store for a few weeks now, so when I saw some nice ones on sale this week, I picked up a bag.  The rest of this dish spiraled outwards from there - tangy goat cheese is classic pairing with the sweet and tart cherries, and I'm a fan of adding nuts to salad for some additional flavor and crunch.  Wanting to do something a little different than just toasting the walnuts, I candied them using this recipe from Natasha's Kitchen, although I also added a bit of cinnamon and nutmeg to the mix.  They turned out tasty and pretty similar to something like peanut brittle, but I realized that just a dash of salt would've really taken them over the top.

I'm having this bowl for lunch today topped with a simple balsamic vinaigrette - putting it together was surprisingly easy, and you can have it all done in the time it takes to cook the buckwheat.

Buckwheat and Arugula Grain Bowl with Goat Cheese, Cherries, and Candied Walnuts
1/2 Cup buckwheat
2 Tbsp goat cheese, crumbled
1/2 Cup cherries, pitted and halved
2 Cups baby arugula
1/4 Cup candied walnuts (see above for recipe)

Dressing:
2 Tbsp balsamic vinegar
2 Tsp extra virgin olive oil
1/4 Tsp Italian seasoning
Dash of salt and pepper

Prepare buckwheat per package instructions.  When finished, set aside and let cool.  Add to bowl with arugula, cherries, goat cheese, and walnuts.  Whisk together dressing ingredients and pour over salad.  Serve immediately.