Food Recipes Celery-and-Apple Salad With Crispy Buckwheat 5.0 (3) Add your rating & review 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 Ananda Eidelstein is a vegetable-loving food writer, recipe developer, and editor with nearly a decade of culinary and food media experience. Real Simple's Editorial Guidelines Updated on May 04, 2018 Rate PRINT Share Close 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 Servings: 4 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. Rate It Print Nutrition Facts (per serving) 318 Calories 15g Fat 39g Carbs 10g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 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 20% *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.