Kasha Salad with Hazelnuts and Feta Recipe

Name: Kasha Salad with Hazelnuts and Feta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup kasha; 1 large egg white, lightly beaten; 1/4 cup hazelnuts; 3 tablespoons red wine vinegar; 2 tablespoons extra-virgin olive oil; 1 teaspoon honey; Kosher salt; 1 medium carrot, finely grated; 1/2 cup loosely packed fresh parsley leaves, chopped; 3 tablespoons crumbled feta cheese

Servings: persons

3/4 cup kasha
1 large egg white, lightly beaten
1/4 cup hazelnuts
3 tablespoons red wine vinegar
2 tablespoons extra-virgin olive oil
1 teaspoon honey
Kosher salt
1 medium carrot, finely grated
1/2 cup loosely packed fresh parsley leaves, chopped
3 tablespoons crumbled feta cheese

1
Preheat the oven to 350 degrees F.
2
Mix the kasha and egg white together in a small bowl until the kasha is well coated.
3
Heat a large nonstick skillet over medium-high heat.
4
Add the kasha mixture and cook, stirring constantly, until the grains soften and separate and the egg adheres to the grains and dries out, about 3 minutes.
5
Let cool completely.
6
Spread the hazelnuts out on to a baking sheet and bake until golden and toasted, 8 to 10 minutes.
7
Transfer to a cutting board and cool.
8
Rub the skins off the nuts with a kitchen towel, then coarsely chop the nuts.
9
Bring 2 cups of water to a boil in a medium saucepan.
10
Add the kasha, bring back to a boil, reduce the heat to medium low, cover and simmer until most of the water is absorbed and the kasha is tender, about 15 minutes.
11
Spread the grains out on a baking sheet to cool.
12
Whisk together the vinegar, oil, honey and 3/4 teaspoon salt in a large bowl.
13
Add the cooled kasha, hazelnuts, carrot, parsley and feta and gently stir to combine.
14
Serve at room temperature.

172

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3/4 cup kasha, 1 large egg white, lightly beaten, 1/4 cup hazelnuts, 3 tablespoons red wine vinegar, and more.

Yes, Kasha Salad with Hazelnuts and Feta falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Kasha Salad with Hazelnuts and Feta

How did you like this recipe?

Frequently Asked Questions