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Cranberry-Grain Salad

30 minutes or less Lynette Jenkins created this recipe as a wholesome and slightly sweet accompaniment to Thanksgiving dinner. “I love the mixture of textures and flavors,” says Lynette, “and so does my family.”…

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30 minutes or less

Lynette Jenkins created this recipe as a wholesome and slightly sweet accompaniment to Thanksgiving dinner. “I love the mixture of textures and flavors,” says Lynette, “and so does my family.”

Servings
serving

Ingredients

  • 3 cups cooked kasha
  • 1/2 cup chopped walnuts (2 oz.)
  • 1/2 cup dried cranberries
  • 2 medium stalks celery, chopped (about 3/4 cup)
  • 1/4 cup sunflower seeds (dry-roasted or raw)
  • 3 scallions (white and light green parts), chopped (1/4 cup)
  • Mint leaves for garnish

Dressing

  • 1/4 cup olive oil, preferably extra-virgin
  • 1/4 cup honey
  • 2 tsp. fresh lemon juice
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. ground cumin
  • 1/4 tsp. grated nutmeg

Preparation

  1. In medium bowl, mix cooked kasha, walnuts, cranberries, celery, sunflower seeds and scallions.
  2. Make dressing: In small bowl, mix all ingredients. Pour dressing over salad and toss to coat. Season to taste with salt and freshly ground pepper. Serve right away or cover and refrigerate overnight. Garnish with mint leaves before serving.

Nutrition Information

  • Serving Size 10 Servings
  • Calories 258
  • Carbohydrate Content 36 g
  • Cholesterol Content 0 mg
  • Fat Content 11 g
  • Fiber Content 2 g
  • Protein Content 60 g
  • Saturated Fat Content 1 g
  • Sodium Content 16 mg
  • Sugar Content 0 g
  • Trans Fat Content 0 g
  • Unsaturated Fat Content 0 g