Food Recipes Celery-and-Apple Salad With Crispy Buckwheat 5.0 (3) 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. By Ananda Eidelstein Ananda Eidelstein Instagram Website Ananda Eidelstein is a vegetable-loving food writer, recipe developer, and editor. She is the former Senior Food Editor at REAL SIMPLE magazine. Prior to writing and editing feature stories, having her own monthly vegetarian column, and developing over 300 recipes during her time at RS, she was the Assistant Food Editor at Rachael Ray Every Day. She has also gained experience in the test kitchens of Martha Stewart's Living, and Saveur magazines, in catering, TV, and a Michelin-starred restaurant in New York City. Ananda is a graduate of the French Culinary Institute, now known as the International Culinary Center, with nearly a decade of culinary and food media experience. Real Simple's Editorial Guidelines Updated on May 4, 2018 Print Share Share Tweet Pin Email Celery, apple, and toasted buckwheat pack a variety of tasty textures that make this healthy lunch idea extremely satisfying. Toasted buckwheat is a fun and nutritious add-on that fits into a gluten-free diet. Bonus: this healthy pick doesn't wilt like other salads by the time the clock hits lunchtime. Get the recipe:Celery and Apple Salad With Toasted Buckwheat. Photo: Alison Miksch Hands On Time: 10 mins Total Time: 50 mins Yield: 4 (serving size: 1 cup) Jump to Nutrition Facts Ingredients 1 cup uncooked buckwheat groats 3 tablespoons olive oil, divided ¾ teaspoon fine sea salt, divided Freshly ground black pepper 4 celery stalks with leaves, thinly sliced on a diagonal (about 2 cups) 1 sweet tart apple (such as Pink Lady, about 9 oz.), thinly sliced ¼ cup loosely packed dill leaves, chopped, plus more for serving 3 tablespoons apple cider vinegar 2 ounces pecorino Romano cheese, finely grated (about ½ cup), divided Directions 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. 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 Stock your pantry with the ingredients you need for easy Better-For-You meals. We gathered everything for you in one place on Amazon to make it even easier. Print Nutrition Facts (per serving) 318 Calories 15g Fat 39g Carbs 10g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 318 % Daily Value * Total Fat 15g 19% Saturated Fat 4g 21% Cholesterol 15mg 5% Sodium 669mg 29% Total Carbohydrate 39g 14% Total Sugars 6g Protein 10g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.