I really liked the frisée, shallots, apples & dressing together, but just could not enjoy the buckwheat with it. Unlike the picture, where the buckwheat appears as separate grains, my experience was mushy clumps of buckwheat that didn't have much flavor. I won't be making this recipe again.
Warm Buckwheat Salad with Roasted Shallots, Apples, and Frisée
Photo: Annabelle Breakey; Styling: Kevin Crafts
More From Sunset
Amount per serving
- Calories: 257
- Calories from fat: 41%
- Protein: 4.2g
- Fat: 12g
- Saturated fat: 1.6g
- Carbohydrate: 37g
- Fiber: 4g
- Sodium: 324mg
- Cholesterol: 0.0mg
- 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
- 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.
- *Find in the international aisle with the Eastern European ingredients.
- Note: Nutritional analysis is per serving.
Only you will be able to view, print, and edit this note.Add Note
More Recipes for Salads