Endive, Apple and Kasha Salad

By Martha Rose Shulman

Updated Oct. 1, 2024

Endive, Apple and Kasha Salad
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
20 minutes
Rating
4(81)
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
  • 1good-size crisp apple, cored and cut into small dice
  • 1tablespoon fresh lime or lemon juice
  • 4Belgian endives, sliced
  • 1 cup cooked kasha
  • ⅓cup broken walnuts
  • 1ounce Gruyère, cut in small dice
  • 1 to 2tablespoons chopped fresh parsley (to taste)
  • 2tablespoons fresh lemon or lime juice
  • 1 to 2teaspoons honey or agave nectar (to taste)
  • Salt to taste
  • freshly ground pepper to taste
  • 1teaspoon Dijon mustard
  • 2tablespoons walnut oil
  • ¼cup extra virgin olive oil
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

308 calories; 20 grams fat; 3 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 7 grams polyunsaturated fat; 29 grams carbohydrates; 5 grams dietary fiber; 5 grams sugars; 6 grams protein; 301 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 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
81 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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