Endive, Apple and Kasha Salad

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Nutty, earthy grains of kasha go beautifully with crunchy, juicy apples and bitter endive, long a favorite salad combo. Cut the apple into small dice – 1/4 to 1/2 inch – to maximize this marriage of grain, fruit, nut and bitter salad green. The acid to oil quotient in the dressing is on the low side; I use lemon juice only and sweeten the mix with a little honey. You could also use agave nectar, and leave out the Gruyère in the salad for a vegan version; though I love the Gruyère here because it, too, has a nutty flavor. This salad holds up well on a buffet.

Ingredients

  • 1

    good-size crisp apple, cored and cut into small dice

  • 1

    tablespoon fresh lime or lemon juice

  • 4

    Belgian endives, sliced

  • 1 cup cooked kasha

  • cup broken walnuts

  • 1

    ounce Gruyère, cut in small dice

  • 1 to 2

    tablespoons chopped fresh parsley (to taste)

  • 2

    tablespoons fresh lemon or lime juice

  • 1 to 2

    teaspoons honey or agave nectar (to taste)

  • Salt to taste

  • freshly ground pepper to taste

  • 1

    teaspoon Dijon mustard

  • 2

    tablespoons walnut oil

  • ¼

    cup extra virgin olive oil

  • Nutritional Information
    • Nutritional analysis per serving (6 servings)


      278 calories; 16 grams fat; 2 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 4 grams polyunsaturated fat; 29 grams carbohydrates; 5 grams dietary fiber; 4 grams sugars; 5 grams protein; 5 milligrams cholesterol; 440 milligrams sodium

    • Note:

      The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation

  1. In a large salad bowl, toss together apple and lime or lemon juice. Add endives, kasha, walnuts, Gruyère and parsley.
  2. In a small bowl or measuring cup whisk together lemon juice, honey or agave, salt, pepper, Dijon mustard, walnut oil and olive oil. Toss with salad and serve.

Tip

  • The salad dressing will hold for a few hours or for a day in the refrigerator. The salad can hold for an hour even after being tossed. It is good for a buffet.

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