Warm Buckwheat Salad with Roasted Shallots, Apples, and Frisée

Name: Warm Buckwheat Salad with Roasted Shallots, Apples, and Frisée
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 3
Cuisine: Global
Ingredients: 237 milliliters coarsely cracked buckwheat groats (kasha); 1 Tbsp Dijon mustard; 118 milliliters chopped flat-leaf parsley; 237 milliliters frisée lettuce pieces; 2 tart-sweet apples such as Gala, cored and cut into 1/2-in. wedges; 1 teaspoon honey; 1 teaspoon kosher salt, divided; 5 Tbsps olive oil, divided; 1 teaspoon pepper, divided; 5 larges shallots, peeled and quartered; 3 Tbsps sherry vinegar

Warm Buckwheat Salad with Roasted Shallots, Apples, and Frisée might be a good recipe to expand your side dish recipe box. Watching your figure? This gluten free, dairy free, and vegetarian recipe has 516 calories, 10g of protein, and 26g of fat per serving. This recipe serves 3. If you have sherry vinegar, dijon mustard, olive oil, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 50 minutes.

Instructions

Bring 2 cups water to a boil in a medium pot.

Ingredients you will need

Water

Equipment you will use

Pot

Add buckwheat, cover, and reduce heat to low. Cook until water is absorbed, about 10 minutes. Set aside.

Ingredients you will need

Buckwheat

Water

Preheat oven to 42

Equipment you will use

Oven

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.

Ingredients you will need

Salt And Pepper