Skill Level: Beginner
Total Time: 45 minutes
Servings 4


  • 2 cup Water
  • 1 cup Kasha
  • 1 bulb Fennel, trimmed of stalks and thinly sliced
  • 1 each Apple, diced
  • 1 each Shallot or small red onion, minced
  • ½ cup Parsley, fresh and diced
  • ¼ cup Red wine vinegar
  • 1 tsp. Dijon mustard
  • ½ tsp. Salt
  • ½ tsp. Black pepper
  • ¼ cup Olive oil
  • ½ cup Feta cheese, crumbled


  • In a medium saucepan, bring water and a pinch of salt to a rolling boil. Add kasha and boil for 10 minutes. Remove from heat, pour through a strainer, and rinse with cold water.
  • Combine the cooked kasha in a bowl with fennel, apple, shallot, and parsley.
  • In a separate bowl, whisk together vinegar, mustard, salt, pepper, and olive oil.
  • Pour dressing over kasha mixture and stir until evenly combined.
  • Serve this salad as a side and top with crumbled feta cheese.


Servings: 4
Serving Size: ½ cup
Nutrition Information:  Kasha is traditionally known as buckwheat. This whole grain happens to be gluten-free and is rich in B Vitamins, dietary fiber and small amounts of protein. Gluten-free, nut free.