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Warm Buckwheat Salad with Roasted Shallots, Apples, and Frisée

Photo: Annabelle Breakey; Styling: Kevin Crafts
Total time 50 mins
Yield Serves 3 as a main course, or 6 as a side (serving size: 1 cup)
Kasha--roasted buckwheat that's been hulled and crushed--has a nutty, smoky flavor that goes well with sweet apples and mildly bitter frisée. You could swap in spelt or wheat berries for the buckwheat.

Ingredients

  • 1 cup coarsely cracked buckwheat groats (kasha)*
  • 5 large shallots, peeled and quartered
  • 2 tart-sweet apples such as Gala, cored and cut into 1/2-in. wedges
  • 1 teaspoon kosher salt, divided
  • 1 teaspoon pepper, divided
  • 5 tablespoons olive oil, divided
  • 3 tablespoons sherry vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon honey
  • 1 cup frisée lettuce pieces
  • 1/2 cup chopped flat-leaf parsley

Nutrition Information

  • calories 257
  • caloriesfromfat 41 %
  • protein 4.2 g
  • fat 12 g
  • satfat 1.6 g
  • carbohydrate 37 g
  • fiber 4 g
  • sodium 324 mg
  • cholesterol 0.0 mg

How to Make It

  1. Bring 2 cups water to a boil in a medium pot. Add buckwheat, cover, and reduce heat to low. Cook until water is absorbed, about 10 minutes. Set aside.

  2. Preheat oven to 425°. Toss shallots and apples with 1/2 tsp. each salt and pepper and 1 tbsp. oil, spread on a baking sheet, and roast, stirring occasionally, until apples are golden and barely tender and shallots are lightly caramelized, 12 to 15 minutes.

  3. Whisk together remaining 4 tbsp. oil, remaining 1/2 tsp. each salt and pepper, the vinegar, mustard, and honey in a large bowl. Add reserved buckwheat, warm apples and shallots, frisée, and parsley and toss gently.

  4. *Find in the international aisle with the Eastern European ingredients.

  5. Note: Nutritional analysis is per serving.