Warm Kasha Chopped Salad

05 November

1 cup spinach, chopped
1 cup lettuce, chopped
1½ cups diced colored bell peppers
1½ cups diced celery
1½ cups diced red onion
1 bunch spring onions, thinly sliced
1/3 cup lemon juice
¼ cup unfiltered apple juice
¼ cup walnut or hazelnut oil
2 tablespoons Dijon mustard
1½ teaspoons sea salt, divided
½ teaspoon freshly ground black pepper
1 cup buckwheat groats (kasha)
½ cup toasted pumpkin seeds

1. Combine chopped spinach, lettuce, 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 of water to a boil in a large saucepan and add the 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 large colander or strainer, and immediately add to the vegetables. Toss thoroughly, spread in a serving dish, garnish with pumpkin seeds. Serve at once.

Serves 8

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