Kasha and Kale Salad with Preserved Lemon Dressing

This kasha and kale salad with preserved lemon dressing is hearty, filling, and packed with plenty of delicious flavors and textures. Cooked kasha (buckwheat) forms the base of this gluten free and vegetarian salad along with massaged kale, sugar snap peas, and hazelnuts. A simple punchy dressing made with preserved lemon peel ties everything together.

This is a typical dinner or lunch for me.  I tend to combine whatever grain I feel like cooking with some fresh veggies, a bit of toasted nuts for crunch, and a light dressing to bring it all together.  This combination has never let me down and is infinitely customizable depending on what’s available.  It also holds up really well in the fridge and can be served cold, warm, or at room temperature!

When I went about making this salad this weekend, I remembered I had these preserved lemons in my pantry and decided to make a simple dressing with them.  They lend a bright and tangy flavor to the salad with just the right punch of saltiness.  I ended up topping my salad with a bit of crumbled feta, but it is most definitely just as delicious without it if you’d like to keep it fully vegan.

Kasha and Kale Salad with Preserved Lemon Dressing

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• Author: Courtney West
• Total Time: 25 minutes
• Yield: 2–4 servings 1x
• Diet: Vegetarian

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Description

This kasha and kale salad with preserved lemon dressing is hearty, filling, and packed with plenty of delicious flavors and textures. Cooked kasha (buckwheat) forms the base of this gluten free and vegetarian salad along with massaged kale, sugar snap peas, and hazelnuts. A simple punchy dressing made with preserved lemon peel ties everything together.

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Ingredients

Units USM Scale 1x2x3x

for the dressing

• half of a preserved lemon
• 4 tablespoons extra virgin olive oil
• 1/4 teaspoon ground coriander
• 1/2 medium lemon, juiced

for the salad

• 1 cup water
• 1/2 cup kasha
• 1/4 cup toasted hazelnuts, chopped
• 2 tablespoons minced parsley
• 1 cup sugar snap peas, trimmed and halved
• 1/2 a bunch of kale, de-ribbed and torn into bite-sized pieces
• 1/2 medium lemon, juiced
• 1–2 handfuls feta or goat cheese, optional

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Instructions

Make the dressing first: rinse off the preserved lemon wedges and discard the seeds/flesh.  Mince the lemon peels (you should have around 2 tablespoons).  Add the minced lemon peels to a small bowl or jar along with the olive oil, coriander, and fresh lemon juice.  Stir to combine and set aside.

Combine the kale with the juice of 1/2 a lemon in a bowl.  Massage the juice into the kale and set it aside to soften.  While the kale is softening, put the water in a pot over high heat and bring it to a boil.  Once it comes to a boil, add the kasha and then drop the heat to a simmer (medium-low).  Cover the pot and cook the kasha until all of the water has been absorbed (about 10 minutes).  When done, remove the kasha from the heat.

In a large bowl (the bowl you will serve the salad out of), combine the kasha, half of the dressing, the parsley, and the hazelnuts.  Toss to combine.  Add in the kale, the sugar snaps. and the rest of the dressing and toss to combine.  Serve the salad as is or top with feta or goat cheese.

Makes 2 main dish servings or 4 side servings.

Notes

• If you don’t have kasha, cook 1/2 cup of quinoa according to the package instructions.
• If you want to pack more flavor into the kasha, use vegetable broth instead of water.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: salad