Spinach and Endive Salad With Kasha and Mushrooms

By Martha Rose Shulman

Spinach and Endive Salad With Kasha and Mushrooms
Andrew Scrivani for The New York Times
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
  • 16-ounce bag baby spinach, washed and spun dry
  • 1 cup cooked kasha
  • 4 to 6white or cremini mushrooms (to taste and depending on size), sliced thin
  • 2tablespoons chopped fresh dill, or a combination of dill, parsley, and chives
  • 2endives, sliced
  • ⅓cup broken walnuts
  • 1ounce crumbled feta (optional)
  • 2tablespoons fresh lemon juice
  • 2tablespoons sherry vinegar
  • freshly ground pepper to taste
  • Salt to taste
  • 1small garlic clove, pureed
  • 1teaspoon Dijon mustard
  • 2tablespoons walnut oil
  • ¼cup extra virgin olive oil
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

286 calories; 20 grams fat; 3 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 7 grams polyunsaturated fat; 25 grams carbohydrates; 5 grams dietary fiber; 1 gram sugars; 6 grams protein; 279 milligrams sodium

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.

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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