Warm Buckwheat Salad with Roasted Shallots, Apples, and Frisée

Photo: Annabelle Breakey; Styling: Kevin Crafts

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.

Yield: Serves 3 as a main course, or 6 as a side (serving size: 1 cup)
Total:
Recipe from Sunset

More From Sunset

Recipe Time

Total: 50 Minutes

Nutritional Information

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

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

Preparation

  1. 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. 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. 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.
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