No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Kashi, Mint, and Almond Salad

A mixture of grains often served as a warm breakfast cereal, Kashi's 7 Whole Grain Pilaf also works beautifully as a savory side dish. Look for it alongside rice and other whole grains in natural-foods stores.

  • Prep:
  • Total Time:
  • Servings: 4
Kashi, Mint, and Almond Salad

Source: Body+Soul, June 2007


  • 4 tablespoons extra-virgin olive oil, plus additional for drizzling
  • 1 small onion, finely chopped
  • Coarse salt and freshly ground black pepper
  • 2 teaspoons ground cumin
  • 2 garlic cloves, minced
  • 1 cup uncooked Kashi 7 Whole Grain Pilaf
  • 2 bay leaves
  • 3 tablespoons fresh lemon juice
  • 8 cherry tomatoes, quartered
  • 5 tablespoons sliced natural almonds
  • 1/4 cup chopped fresh mint
  • 1/4 cup chopped parsley
  • 4 large romaine leaves


  1. In a large saucepan, heat 2 tablespoons oil over medium heat. Add onion and season with salt and pepper. Cook until tender and lightly browned, stirring occasionally, about 5 minutes. Add cumin and garlic and cook until fragrant, about 1 minute.

  2. Add Kashi, 2 cups water, and bay leaves; season with salt and pepper. Bring to a boil, reduce heat to a bare simmer, cover, and cook until Kashi is tender, about 40 minutes (check occasionally to make sure Kashi isn't sticking; add water if needed). Transfer to bowl; remove and discard bay leaves. Add lemon juice and remaining oil and cool to room temperature, about 20 minutes.

  3. Taste and adjust seasonings if necessary. Add tomatoes, 4 tablespoons almonds, mint, and parsley. Toss well.

  4. Place a romaine leaf on each of four plates. Spoon mixture into center of the leaves. Drizzle with oil and sprinkle with remaining tablespoon of almonds.

Reviews (0)

Related Topics