Endive, Apple and Kasha Salad

By Martha Rose Shulman

Updated September 30, 2024

  • David Malosh for The New York Times. Food Stylist: Simon Andrews.
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Total Time
20 minutes
Rating
4(87)
Comments
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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 – ¼ to ½ 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.

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Ingredients

Yield:Serves 6

  • 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

  • ⅓ 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

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

29 grams carbs; 5 milligrams cholesterol; 308 calories; 9 grams monosaturated fat; 7 grams polyunsaturated fat; 3 grams saturated fat; 20 grams fat; 5 grams fiber; 301 milligrams sodium; 6 grams protein; 5 grams sugar

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. Step 1

    In a large salad bowl, toss together apple and lime or lemon juice. Add endives, kasha, walnuts, Gruyère and parsley.

  2. Step 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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Ratings

4 out of 5
87 user ratings
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Comments

MMB

used 2 apples & lots more gruyere. Kasha is delicious and this was a great combination of flavors.

meinmunich

Kasha lovers rejoice! What a lovely salad. Did use twice more parsley and no cheese.

Carol White

Delicious as written!! (Did sub another hard cheese instead of buying, and had no walnut oil). I do love kasha!

melissa

I made this last night, but forgot to buy kasha. It was still delicious (I had some chorizo on the side to make up for it). I made it again tonight, but overcooked the kasha…it was mushy. But still delicious. Hope to get it right next time. :) This recipe is a keeper.

Andrea

I liked this but not sure about the Kasha, it was all sticky. It is basically roasted buckwheat? I had never heard of it.

Carol White

Delicious as written!! (Did sub another hard cheese instead of buying, and had no walnut oil). I do love kasha!

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