This warm, complete-protein salad is a likely candidate to show up on your Thanksgiving table. The enticing flavors, textures, and health benefits are irresistible!
Warm Kasha Chopped Salad
8 servings
Ingredients:
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 pepper
1 cup buckwheat groats (kasha)
1/2 cup toasted pumpkin seeds
Directions:
Combine chopped arugula, bell peppers, celery, onion, and scallions in a large bowl.
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.
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.
Not sure what Buckwheat Groats are? Check out this link:http://www.whfoods.com/
Recipe Inspiration: http://m.deliciousliving.com/
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