Warm Kasha Chopped Salad
Servings
8people
Servings
8people
Ingredients
  • 5ounces baby arugula, chopped
  • 1 1/2 cups diced red bell pepper
  • 1 1/2cups diced yellow or green bell pepper
  • 1 1/2cups diced celery
  • 1 1/2 cups finely diced red onion
  • 1bunch scallions, thinly sliced
  • 1/3cup fresh lemon juice
  • 1/4cup unfiltered apple juice
  • 1/4cup walnut or hazelnut oil
  • 2teaspoons Dijon mustard
  • 1 1/2teaspoons sea salt, divided
  • 1/2teaspoon freshly ground black, white, green, and pink peppercorns
  • 1cup buckwheat groats (kasha)
  • 1/2cup toasted pumpkin seeds
Instructions
  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.
Recipe Notes
Nutrition Facts
Warm Kasha Chopped Salad
Amount Per Serving
Calories 335 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 2g 10%
Polyunsaturated Fat 4g
Monounsaturated Fat 9g
Sodium 686mg 29%
Total Carbohydrates 44g 15%
Dietary Fiber 9g 36%
Protein 10g 20%
* Percent Daily Values are based on a 2000 calorie diet.

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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