Introduction:

Salads don’t have to be boring, and this Gluten-Free Endive, Apple, and Kasha Salad proves just that! Combining crisp endive with the sweetness of apples and the nutty flavor of kasha (toasted buckwheat), this salad is a delightful mix of textures and tastes. I first discovered this unique combination while looking for gluten-free alternatives to traditional grain-based salads. Kasha, a naturally gluten-free grain, adds a heartiness that complements the freshness of the vegetables and fruit.

This recipe is perfect for anyone seeking a light, healthy meal with a unique flavor profile. Endive, with its slight bitterness, pairs beautifully with the sweet-tart crunch of apples and the earthy depth of kasha. Plus, the addition of walnuts adds a satisfying crunch, and the simple lemon vinaigrette ties everything together. It’s great for a quick lunch, a light dinner, or even as a side dish for larger meals. Not only is this salad delicious, but it’s also packed with fiber, antioxidants, and protein, making it as nutritious as it is tasty.

The bright, fresh flavors in this salad make it versatile and enjoyable year-round. Whether you’re looking for something to serve at a family gathering, or just a quick, healthy option for yourself, this gluten-free endive, apple, and kasha salad is a winner. It’s light, yet filling, with a flavor profile that balances sweet, savory, and slightly bitter notes. And the best part? It’s incredibly easy to prepare, making it perfect for those who want a healthy meal without spending too much time in the kitchen.

Ingredients:

For the Salad:

  • 1 cup kasha (toasted buckwheat groats)
  • 2 cups water or vegetable broth
  • 2 heads of Belgian endive, chopped
  • 2 medium apples (Granny Smith or Honeycrisp), cored and thinly sliced
  • ½ cup walnuts, roughly chopped
  • ¼ cup dried cranberries (optional)
  • 2 tablespoons fresh parsley, chopped

For the Lemon Vinaigrette:

  • 3 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey or maple syrup
  • Salt and pepper, to taste

Step-by-Step Instructions:

1. Cook the Kasha:
  1. Toast the kasha: If your kasha isn’t already toasted, add the buckwheat groats to a dry skillet over medium heat. Toast for 2-3 minutes, stirring frequently, until they become fragrant and slightly darker in color.
  2. Cook the kasha: Bring 2 cups of water or vegetable broth to a boil in a medium saucepan. Add the toasted kasha, reduce the heat to low, cover, and simmer for 12-15 minutes or until the kasha is tender and the liquid has been absorbed. Fluff with a fork and set aside to cool.
2. Prepare the Salad Ingredients:
  1. Chop the endive: Trim the ends off the Belgian endives and chop them into bite-sized pieces. Endive adds a slightly bitter flavor to the salad, which balances out the sweetness of the apples.
  2. Slice the apples: Core the apples and slice them thinly. If you’re prepping the salad in advance, you can toss the apple slices with a little lemon juice to prevent them from browning.
  3. Chop the walnuts: Roughly chop the walnuts and set them aside. For an added flavor boost, you can lightly toast the walnuts in a dry skillet for a few minutes.
  4. Chop the parsley: Fresh parsley adds a burst of color and flavor. Finely chop it and set it aside for garnish.
3. Make the Lemon Vinaigrette:
  1. Whisk the vinaigrette: In a small bowl, whisk together the olive oil, fresh lemon juice, Dijon mustard, honey (or maple syrup), salt, and pepper. Adjust seasoning to taste. The honey balances out the tartness of the lemon juice, creating a perfect dressing for this salad.
4. Assemble the Salad:
  1. Combine the ingredients: In a large salad bowl, toss together the chopped endive, apple slices, walnuts, and cooked kasha.
  2. Add the dried cranberries: For a touch of sweetness, add the dried cranberries to the salad. This is optional, but it adds a nice contrast to the savory ingredients.
  3. Dress the salad: Drizzle the lemon vinaigrette over the salad and toss gently to coat all the ingredients. Be careful not to over-dress the salad—start with half the dressing and add more as needed.
  4. Garnish: Sprinkle the chopped parsley on top for a fresh finish.

Tips for Success:

  • Choose the right apple: Granny Smith apples work well in this recipe because of their tartness, but you can also use sweeter varieties like Honeycrisp or Gala depending on your preference.
  • Cool the kasha: Be sure to let the kasha cool slightly before adding it to the salad. This prevents the heat from wilting the endive and apples too much.
  • Toasting the walnuts: Toasting the walnuts in a dry skillet for a few minutes enhances their flavor and adds a delightful crunch to the salad.
  • Dress before serving: For the best texture, wait until just before serving to dress the salad. This keeps the endive crisp and the apples from becoming soggy.

Recipe Variations:

  • Add protein: To make this a more substantial meal, add grilled chicken, shrimp, or tofu. For a vegetarian protein boost, add chickpeas or crumbled feta cheese.
  • Switch up the greens: If you can’t find endive, arugula or baby spinach make great substitutes. Both provide a peppery bite that pairs well with the sweetness of the apples.
  • Fruit alternatives: Swap out the apples for pears, pomegranate seeds, or even fresh berries for a seasonal twist.
  • Grain swap: If you prefer, quinoa or millet can replace the kasha for a different gluten-free grain option.

Serving Suggestions:

  • Side Dish: This salad makes an excellent side dish for roasted chicken, grilled salmon, or even a hearty stew.
  • Light Lunch: Serve this salad on its own for a refreshing and light gluten-free lunch. Pair it with gluten-free crackers or a slice of gluten-free bread to round out the meal.
  • Holiday Table: With its bright flavors and festive appearance, this salad is perfect for holiday gatherings or potlucks. It adds a refreshing contrast to heavier main dishes like roasts and casseroles.

Storage & Reheating Instructions:

  • Storage: Store any leftover salad in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate if you plan to make it ahead.
  • Reheating: This salad is best served fresh and cold, but if you’d like to reheat the kasha, do so separately in a microwave or on the stovetop.
  • Make Ahead: You can prepare the kasha, chop the apples and endive, and make the dressing ahead of time. Store them separately and combine just before serving for maximum freshness.

Nutrition Information (Per Serving):

  • Calories: 280
  • Protein: 6g
  • Fat: 16g
  • Carbohydrates: 32g
  • Fiber: 6g
  • Sugars: 12g
  • Sodium: 180mg

Cost Estimation:

  • Approximate cost per serving: $2.80
  • Budget Tips: Buy kasha and walnuts in bulk for cost savings. Seasonal apples tend to be cheaper, so pick what’s readily available for the best price.

For another refreshing gluten-free dish, try our Gluten-Free Basmati Rice Pilaf With Cauliflower, Carrots, and Peas.If you love salads, check out this delicious Gluten-Free More-Vegetable-Than-Egg Frittata as a perfect companion.Want more gluten-free grains in your diet? Try our recipe for Gluten-Free Lemon and Garlic Chicken with Spiced Spinach to pair with this salad.

Have you made this Gluten-Free Endive, Apple, and Kasha Salad? Let us know how it turned out in the comments below! Don’t forget to share