Kasha, with its nutty, earthy grains, goes beautiful with the juicy, crunchy apples and the bitterness of the endive – a long-time favourite salad combination. Cutting the apple into small dice (¼ – ½ inch) helps perfectly portion the grains, fruits, nuts and salad greens. The acid/oil ratio in this dressing tends to the lower end; only lemon juice is used, and the mix is sweetened with a little honey. Agave nectar can also be used, and the exclusion of the Gruyère makes this salad vegan. For non-vegans, the Gruyère adds another nutty flavor to this salad. This salad holds up well on a buffet.
- 1 good-size crisp apple (core, cut into small)
- 1 tablespoon lime or lemon juice, fresh
- 4 Belgian endives (sliced)
- 1 cup cooked kasha
- ⅓ cup broken walnuts
- 1 ounce Gruyère (cut into small dice)
- 1 to 2 tablespoons chopped fresh parsley (to taste)
- 2 tablespoons lemon or lime juice, fresh
- 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 analysis per serving (6 servings)
274 calories; 16 grams fat; 2 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 4 grams polyunsaturated fat; 28 grams carbohydrates; 5 grams dietary fiber; 4 grams sugars; 5 grams protein; 5 milligrams cholesterol; 288 milligrams sodium
The information shown is estimate based on available ingredients and preparation. This should not replace a professional nutritionist’s advice.
- Toss together the apple & lime (or lemon) juice in a large salad bowl. Next, add the endives, walnuts, kasha, Gruyère and parsley.
- Whisk together the lime (or lemon) juice, honey/agave, Dijon mustard, salt, pepper, walnut oil & olive oil in a small bowl or measuring cup. Toss with the salad, serve, and enjoy!
- Prepare in advance: The dressing for this salad will hold for a few hours, or a day, if refrigerated. The salad will last for an hour even after being tossed, so is ideal for a buffet.