Spinach and Endive Salad With Kasha and Mushrooms

By Martha Rose Shulman

Published February 4, 2015

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
15 minutes
Rating
4(33)
Comments
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Kasha is not the main ingredient here, so I wouldn’t call this a grain salad, but rather a substantial leafy green salad with grain. I love pairing this nutty grain with both cooked and raw spinach, and with walnuts and walnut oil. Kasha also goes well with foods that have a bitter edge, like endive, so I included some in the salad.

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Ingredients

Yield:Serves 6

  • 1 6-ounce bag baby spinach, washed and spun dry

  • 1 cup cooked kasha

  • 4 to 6 white or cremini mushrooms (to taste and depending on size), sliced thin

  • 2 tablespoons chopped fresh dill, or a combination of dill, parsley, and chives

  • 2 endives, sliced

  • ⅓ cup broken walnuts

  • 1 ounce crumbled feta (optional)

  • 2 tablespoons fresh lemon juice

  • 2 tablespoons sherry vinegar

  • freshly ground pepper to taste

  • Salt to taste

  • 1 small garlic clove, pureed

  • 1 teaspoon Dijon mustard

  • 2 tablespoons walnut oil

  • ¼ cup extra virgin olive oil

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

24 grams carbs; 4 milligrams cholesterol; 285 calories; 9 grams monosaturated fat; 7 grams polyunsaturated fat; 3 grams saturated fat; 20 grams fat; 5 grams fiber; 268 milligrams sodium; 6 grams protein; 1 gram 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 spinach kasha, mushrooms, fresh herbs, endives, walnuts and feta.

  2. Step 2

    In a small bowl or measuring cup whisk together lemon juice, vinegar, salt, pepper, Dijon mustard, garlic, walnut oil and olive oil. Toss with the salad and serve.

Tip

  • The salad dressing will hold for a few hours or for a day in the refrigerator.

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Ratings

4 out of 5
33 user ratings
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Comments

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Catherine

Roasted the mushrooms and added scallions and sliced grilled steak. - great flavor combinations and will make again.

Linnea

Made a half serving of this salad using about half the ingredients. I skipped the kasha, walnuts, lemon juice, EVOO, and walnut oil. I substituted a meyer lemon olive oil for the lemon juice. I used apple cider vinegar instead of sherry vinegar. No one has walnut oil. Also didn't see the EVOO on the ingredients list so I skipped that. But, the resulting amount of vinaigrette looked scanty so I added more meyer lemon olive oil to help. It turned out great, a very forgiving and quick salad!

Tibor Sands

We'll try this salad version in warmer weather; meanwhile we started with 1 cup uncooked kasha and 8 oz. mushrooms, which we sautéed in olive oil. The best recipe for this cold weather version was published in a Moosewood Collection, "Moosewood Restaurant Cooks at Home"; we sautéed a cup of chopped onion, as specified in that recipe, but added some minced garlic to the pan as well.

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