Delicious Living
  • 5 ounces baby arugula, chopped
  • 1 1/2 cups diced red bell pepper
  • 1 1/2 cups diced yellow or green bell pepper
  • 1 1/2 cups diced celery
  • 1 1/2 cups finely diced red onion
  • 1 bunch scallions, thinly sliced
  • 1/3 cup fresh lemon juice
  • 1/4 cup unfiltered apple juice
  • 1/4 cup walnut or hazelnut oil
  • 2 teaspoons Dijon mustard
  • 1 1/2 teaspoons sea salt, divided
  • 1/2 teaspoon freshly ground black, white, green, and pink peppercorns
  • 1 cup buckwheat groats (kasha)
  • 1/2 cup toasted pumpkin seeds

Warm Kasha Chopped Salad

Alan Roettinger | Delicious Living
  • Serves: 8 people
  • Calories per serving: 335

So often at holiday feasts, someone will bring a salad that goes untouched as diners pile their plates with turkey, mashed potatoes, and stuffing. This warm, complete-protein salad is a likely candidate to change that—and not only for vegans avoiding Big Bird. The enticing flavors, textures, and health benefits are irresistible.

  1. Combine chopped arugula, bell peppers, celery, onion, and scallions in a large bowl.
  2. Whisk lemon juice, apple juice, oil, mustard, ½ teaspoon salt, and pepper in a small bowl until emulsified. Pour over vegetables and toss thoroughly. Set aside.
  3. Bring about 6 cups water to a boil in a large saucepan and add buckwheat and remaining 1 teaspoon salt. Stir well, adjust heat to maintain a simmer, and cook for about 10 minutes, or until just tender. Drain in a colander or large strainer, and immediately add to vegetables. Toss thoroughly, spread in a serving dish, and garnish with pumpkin seeds. Serve at once.

PER SERVING: 335 cal, 15g fat (9g mono, 4g poly, 2g sat), 0mg chol, 10g protein, 44g carb, 9g fiber, 686mg sodium

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