Alison Miksch
Hands-On Time
10 Mins
Total Time
50 Mins
4 (serving size: 1 cup)

This is a refreshing and crunchy salad that’s packed with flavor and texture. If you’re gluten-free, don’t be confused by buckwheat: it’s neither wheat nor a grain but actually a seed. Fiber-rich buckwheat groats or kasha are hulled, crushed kernels that can be cooked like rice or toasted in the oven to bring out its nutty flavors. Make a big batch and use it to top salads, soups, or roasted vegetables. Look for a head of celery with bright green leaves attached—they’ll add a whole other layer of flavor.

How to Make It

Step 1

Preheat oven to 350°F. Toss buckwheat with 1 tablespoon of the oil, ½ teaspoon of the salt, and several grinds black pepper on a rimmed baking sheet. Toast buckwheat until slightly darkened, 18 to 20 minutes, stirring buckwheat and rotating baking sheet halfway through. Let cool.

Step 2

Toss together celery, apple, dill, vinegar, toasted buckwheat, ¼ cup of the pecorino, and remaining 2 tablespoons olive oil in a large bowl. Season with remaining ¼ teaspoon salt. Top with more dill and remaining ¼ cup pecorino.

Chef's Notes

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