Kasha is not the main ingredient here, so I wouldn’t call this a grain salad, but rather a substantial leafy green salad with grain. I love pairing this nutty grain with both cooked and raw spinach, and with walnuts and walnut oil. Kasha also goes well with foods that have a bitter edge, like endive, so I included some in the salad.
Ingredients
- 1 6-ounce bag baby spinach, washed and spun dry
- 1 cup cooked kasha
- 4 to 6 white or cremini mushrooms (to taste and depending on size), sliced thin
- 2 tablespoons chopped fresh dill, or a combination of dill, parsley, and chives
- 2 endives, sliced
- ⅓ cup broken walnuts
- 1 ounce crumbled feta (optional)
- 2 tablespoons fresh lemon juice
- 2 tablespoons sherry vinegar
- freshly ground pepper to taste
- Salt to taste
- 1 small garlic clove, pureed
- 1 teaspoon Dijon mustard
- 2 tablespoons walnut oil
- ¼ cup extra virgin olive oil
- Nutritional Information
Nutritional analysis per serving (6 servings)
274 calories; 18 grams fat; 2 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 7 grams polyunsaturated fat; 24 grams carbohydrates; 4 grams dietary fiber; 0 grams sugars; 5 grams protein; 38 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Serves 6
Preparation
- In a large salad bowl, toss together spinach kasha, mushrooms, fresh herbs, endives, walnuts and feta.
- In a small bowl or measuring cup whisk together lemon juice, vinegar, salt, pepper, Dijon mustard, garlic, walnut oil and olive oil. Toss with the salad and serve.
- The salad dressing will hold for a few hours or for a day in the refrigerator.
15 minutes
Dining and Cooking