Winter Archives - Forks Over Knives

Air-Fryer Apple Fritter Cake

Kathryn Hendrix, RDN, LD — Tue, 25 Feb 2025 19:41:14 +0000

Moist and studded with raisins and apple slices, this quick and easy air-fryer apple fritter cake has a mouthwatering lemony brightness and is perfect for an afternoon snack for guests or a warming dessert for the family. Sunflower seed butter adds richness, and an arrowroot-thickened maple syrup glaze, brushed on in the last few minutes of cooking, delivers a golden-brown top. This mid-size apple fritter cake serves about four people. You’ll want to cook it in a 6-inch soufflé dish or cake pan–both excellent tools for making air-fried cakes. Alternatively, you can use silicone muffin cups and make mini cakes (see tip below).

Tips

To make mini cakes: Prepare batter as directed below. Spoon chopped apples evenly into six individual silicone muffin cups and top with batter. Air-fry, in batches if needed, at 320°F for 10 minutes. Brush cupcakes with maple glaze; air-fry at 360°F for 3 minutes or until internal temperature registers 200°F to 210°F. Cool in cups 10 minutes before unmolding.

For more inspiration, check out these tasty ideas:

Yield: Makes one 6-inch cake

Time: 60 minutes

1 cup finely chopped baking apples
1 tablespoon flaxseed meal
¼ cup unsweetened, unflavored plant-based milk
½ cup white whole wheat flour
½ teaspoon regular or sodium-free baking powder
¼ teaspoon baking soda
3 tablespoons unsweetened applesauce
1 teaspoon lemon zest
2 tablespoons lemon juice
2 tablespoons pure cane sugar
1 tablespoon sunflower seed butter
1 teaspoon apple pie spice
1 teaspoon pure vanilla extract
⅓ cup raisins
1 tablespoon pure maple syrup
⅛ teaspoon arrowroot powder
¼ teaspoon pure cane powdered sugar

Instructions

Preheat air fryer to 400°F. In a 6-inch soufflé dish or round cake pan combine apples and 1 tablespoon water. Air-fry 5 minutes. Let cool while preparing the batter. Reduce air fryer to 320°F.
In a small bowl stir together flaxseed meal and milk. Let stand 5 minutes. In a medium bowl stir together flour, baking powder, and baking soda.
In a medium bowl whisk together the next seven ingredients (through vanilla). Stir in flaxseed mixture. Add to flour mixture and mix until combined. Fold in apples and raisins.
Wipe out the soufflé dish and line the bottom with parchment paper. Spread batter in the prepared dish. Air-fry 24 minutes. Increase air fryer to 360°F.
Meanwhile, for maple glaze, in a small bowl stir together maple syrup and arrowroot powder. Brush top of cake with glaze and air-fry 5 minutes more, or until an instant-read thermometer inserted in the center registers 200°F to 210°F. Cool in dish on a wire rack 10 minutes. Remove cake from dish. Dust cake with powdered sugar. Serve warm.

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Dairy-Free Potato Corn Chowder

Rachael J. Brown — Fri, 07 Feb 2025 20:27:41 +0000

Looking for a nourishing, family-friendly weeknight meal for when you’re tired and hungry? This creamy corn chowder has you covered. The cozy stew features kitchen staples such as fire-roasted corn, dried dill and thyme, and leftover baked potatoes. (Fun fact: Potatoes that have been cooked and cooled have more resistant starch than freshly cooked potatoes, making them a boon for gut health.) For a thinner soup, add more water or plant-based milk at the end. Bon appetit!

Tips

How to bake a potato: Wash large russet potatoes, cutting away any sprouting eyes or dark spots. Pat potatoes dry and poke them with a fork on all sides. Bake in a 400°F oven for 1 hour or until a fork easily pierces through centers. Chill for up to 4 days until ready to use. For more spud-baking know-how, check out our handy guide to cooking the perfect baked potato.

Can you freeze corn chowder? Yes! Portion into air-tight containers and freeze, ready to pull out for a heat-and-eat meal.

For more inspiration, check out these tasty ideas:

Yield: Makes 9 cups

Time: 30 minutes

1 cup chopped yellow onion
½ cup chopped green bell pepper
1 cup + 2 tablespoons low-sodium vegetable broth
2 large baked and chilled russet potatoes, chopped
1 15.5-oz. can no-salt-added cannellini beans, undrained
1 4-oz. can mild green chiles
2 cups fresh or frozen roasted corn
2 bay leaves
½ teaspoon dried dill weed
½ teaspoon dried thyme
¼ teaspoon ground nutmeg
1 cup unsweetened, unflavored plant-based milk
¼ cup raw cashews
¼ cup nutritional yeast
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
¼ cup chopped fresh chives

Instructions

In a large pot combine onion, bell pepper, and 2 tablespoons of the vegetable broth. Cook over medium until onion is tender and starts to brown. Add the remaining 1 cup broth and the next eight ingredients (through nutmeg). Cook 10 minutes or until soup comes to a slow rolling boil; reduce heat. Simmer, uncovered, 15 to 20 minutes or until flavors merge. Remove and discard bay leaves.
Carefully transfer 2 cups of the soup to a high-speed blender. Add the next five ingredients (through black pepper). Cover and blend until creamy. Stir mixture into soup pot. Top servings with chives.

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Wild Mushroom Soup with Rosemary

Mary Margaret Chappell — Tue, 04 Feb 2025 18:30:41 +0000

Low in calories and packed with flavor, this wild mushroom soup is delicious made with any of the wild mushroom varieties found in specialty grocers and at farmers markets. It’s a light starter for a meal. Dried porcini mushrooms add extra umami flavor and need 30 minutes to soak, so get those going first.

Tips

Gluten-free version: To make this gluten-free, use certified gluten-free oats.

For more inspiration, check out these tasty ideas:

Creamy Wild Rice Soup
Shiitake Mushroom and Leek Soup
Coconut Curry Noodle Bowls with Mushrooms
Or check out our tasty collection of Umami-Packed Vegan Mushroom Recipes

Yield: Makes 5¼ cups

Time: 75 minutes

1½ oz. dried porcini mushrooms (about ½ cup)
8 oz. fresh mushrooms, such as shiitake, oyster, and/or cremini, sliced (3 cups)
½ cup chopped onion
1 clove garlic, minced
¼ cup oat flour
1 teaspoon chopped fresh rosemary or ½ teaspoon dried rosemary
¼ teaspoon freshly ground black pepper
½ cup unsweetened, unflavored plant-based milk
1 tablespoon lemon juice
Sea salt, to taste
Lemon wedges (optional)

Instructions

Place porcini mushrooms in a large heatproof bowl; cover with 4 cups boiling water. Let mushrooms soak 30 minutes; drain, reserving the soaking liquid. (You should have 3 to 3½ cups liquid.) Chop the porcini mushrooms.
In a medium saucepan combine fresh mushrooms, onion, and garlic; cover and cook over medium 10 minutes or until mushrooms have released their liquid and onion is tender.
Add chopped porcini mushrooms. Cook until any liquid has evaporated, 1 to 3 minutes. Stir in oat flour until mushrooms are thoroughly coated. Add reserved porcini-soaking liquid, the rosemary, and pepper. Bring to boiling. Reduce heat; cover and simmer 15 minutes or until soup has thickened.
Just before serving, stir in milk and lemon juice. Season with salt. If you like, serve with lemon wedges and garnish with additional fresh rosemary.

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Vegan Cinnamon Apple Hand Pies

Laura Marzen, RD, LD — Mon, 03 Feb 2025 18:18:02 +0000

These crisp-crust apple hand pies rival anything you can find at McDonald’s. With the comforting goodness of homemade apple pie in a convenient handheld package, they’re ideal for game day or a weekend dessert with friends or family! Cashew butter gives the crust extra richness while keeping it relatively low in fat and pairs well with the fragrant cinnamon-infused apple filling. Be sure to eat these delish vegan hand pies fresh from the oven! Serve as they are, or with a scoop of vanilla nice cream.

What’s a Hand Pie?

A hand pie is a single-serving, closed pastry you can eat with your hands. Hand pies came from 19th-century England, created as a filling lunch for hungry miners. In the U.S., the most well-known hand pie is the McDonald’s apple pie.

For more inspiration, check out these tasty ideas:

Yield: Makes 8 hand pies

Time: 80 minutes

12 oz. cooking apples, such as Granny Smith, Fuji, or Braeburn
2 tablespoons pure maple syrup
½ teaspoon + ⅛ teaspoon apple pie spice or ground cinnamon
1 tablespoon cornstarch
1 tablespoon flaxseed meal
1½ cups whole wheat pastry flour
½ cup quick-cooking rolled oats
¾ teaspoons sea salt
3 tablespoons unsalted cashew butter or almond butter
1 tablespoon + 2 teaspoons pure cane sugar
1 tablespoon unsweetened, unflavored plant-based milk

Instructions

For filling, peel, core, and chop apples into ½-inch pieces (you should have 2½ cups). In a medium saucepan combine apples, maple syrup, and ½ teaspoon of the apple pie spice. Cook, covered, over medium 4 to 6 minutes or until apples are softened, stirring occasionally.
In a small bowl whisk together cornstarch and 2 tablespoons water until well combined. Add all at once to apple mixture; cook and stir 1 minute or until thickened. Remove from heat; cover and set aside.
For crust, in a small bowl stir together flaxseed meal and ¼ cup water; let stand 5 minutes. In a food processor combine flour, oats, and salt. Process until oats are coarsely ground. Add cashew butter, 1 tablespoon of the sugar, and the flaxseed mixture. Pulse until dough just holds together. Add 3 to 4 tablespoons water, 1 tablespoon at a time, pulsing until dough holds together.
Knead dough once or twice until it is an even consistency. Wrap in plastic wrap and let stand 20 minutes.
Preheat oven to 400°F. Line a large baking sheet with parchment paper. Divide dough into four equal portions. Lightly dust one dough portion with flour, place it between two sheets of parchment paper, and roll out dough with a rolling pin to a 10×5-inch rectangle about ⅛ inch thick. Remove top sheet of paper. Using a pizza cutter, cut rectangle in half to make two 5-inch squares, trimming edges as needed. Repeat with remaining dough portions.
Spoon about 3 tablespoons apple filling down one half of each dough square, leaving a ¼-inch border around edges of each square. Brush edges with milk. Fold unfilled dough halves over filling. Press edges with a fork to seal. Using a sharp knife, cut several slits in tops of each pie to expose filling.
Place hand pies 1 inch apart on prepared baking sheet. In a small bowl stir together the remaining 2 teaspoons sugar and ⅛ teaspoon apple pie spice. Lightly brush tops of pies with milk. Sprinkle with sugar mixture.
Bake 20 minutes or until bottoms of pies are lightly browned. (If necessary, tent pies with foil the last 5 minutes of baking to prevent overbrowning.) Serve warm.

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Butternut Squash and Red Lentil Soup

Laura Marzen, RD, LD — Mon, 06 Jan 2025 18:14:23 +0000

Celeriac (aka celery root) has a delicate, celery-like flavor that shines in this lightly blended butternut squash soup. Red lentils are always a soup’s best friend and thicken things up nicely. Vegetable broth, coconut milk, and mirepoix—a mix of sauteed onion, celery, and carrots—gives this cozy soup an earthy sweetness while thyme and lemon zest overlay a bright, woody flavor. Serve this nourishing butternut squash red lentil soup with a hunk of whole grain bread or gluten-free buckwheat bread. Ready in just 35 minutes, this is an excellent light meal for a busy weeknight. Leftovers taste even better the next day!

Tips

Coconut milk: Before measuring the coconut milk, pour the contents of the can into a bowl and whisk until smooth.

Make your own mirepoix: The formula for making your own is 2 parts chopped onion to 1 part each diced celery and diced carrot. For this recipe, you need 1 cup chopped onion plus ½ cup each of diced carrot and celery.

Where to buy mirepoix: Trader Joe’s sells it fresh in 14.5-oz. tubs, and you can find it fresh near the bagged greens at many supermarkets. Cascadian Farm, Kroger, and other stores sell it frozen.

For more inspiration, check out these tasty ideas:

Yield: Makes 9 cups

Time: 35 minutes

2 cups fresh or frozen mirepoix (10 to 12 oz.)
½ teaspoon sea salt
4 cups low-sodium vegetable broth
3 cups 1-inch pieces peeled butternut squash (1 lb.)
1 small celeriac or 2 medium parsnips, peeled and cut into ½-inch pieces (about 2 cups)
1 cup dried red or yellow lentils, rinsed and drained
2 teaspoons chopped fresh thyme or ½ teaspoon dried thyme, crushed
½ of a 13.5-oz. can unsweetened light coconut milk (about ¾ cup) (see tip, recipe intro)
1 teaspoon lemon zest
3 tablespoons lemon juice
Freshly ground black pepper, to taste
Lemon wedges (optional)

Instructions

In 6-quart pot cook mirepoix and salt over medium 4 to 6 minutes or until vegetables are softened, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking.
Add broth, squash, celeriac, lentils, and dried thyme (if using dried). Bring to boiling; reduce heat. Cover and simmer 15 to 20 minutes or until vegetables and lentils are just tender.
If you like, use an immersion blender to partially blend the soup. Stir in coconut milk, lemon zest, lemon juice, and fresh thyme (if using fresh). Cook 1 to 2 minutes over medium-low or until heated through. Sprinkle servings with pepper and serve with lemon wedges (if using).

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Persimmon Crisp with Golden Figs

Kathryn Hendrix, RDN, LD — Mon, 16 Dec 2024 18:33:06 +0000

An air fryer makes quick work of this persimmon crisp, which melts in your mouth with every bite. The honey-like flavor and silky texture of persimmons play well with chewy dried golden figs. The oat-based biscuit topping gets extra richness from almond butter, in this festive fall or winter dessert that offers a nice change from apple crisp.

Tips

Persimmon varieties: We prefer fuyu persimmons in this fig crisp. They have a firmer texture for chopping (like an apple) and are less astringent than hachiya persimmons.

How to ripen persimmons: If your persimmons aren’t quite ripe, place them in a paper bag with a banana. Close the top of the bag and let it stand on the counter 1 to 4 days or until desired ripeness.

Gluten-free version: To make this gluten-free, use certified gluten-free oat flour and oats.

For more inspiration, check out these tasty ideas:

Yield: Makes 4 cups

Time: 40 minutes

5 oz. dried golden figs (1 cup)
1 lemon
3 ripe persimmons, chopped (14 oz.) (see tip, recipe intro)
5 tablespoons pure maple syrup
2 teaspoons pure vanilla extract
1 teaspoon arrowroot powder
2 tablespoons almond butter
⅓ cup brown rice flour
⅓ cup oat flour
⅓ cup rolled oats
½ teaspoon ground cinnamon
¼ cup pomegranate arils (optional)

Instructions

Preheat air fryer to 360°F. Place figs in a small saucepan and add water to cover. Bring to boiling, remove from heat, cover, and let stand 5 minutes. Drain and chop. Remove 1 teaspoon zest and squeeze 2 tablespoons juice from lemon.
In a medium bowl combine figs, lemon juice, the persimmons, 1 tablespoon of the maple syrup, 1 teaspoon of the vanilla, and the arrowroot powder; toss to coat. Spread mixture in a 7-inch soufflé dish or 1- to 1½ -quart baking dish without handles. Place dish in basket of air fryer.
Air-fry 10 minutes or until persimmons are lightly golden.
Meanwhile, in the same bowl whisk together the remaining ¼ cup maple syrup and 1 teaspoon vanilla, the almond butter, and lemon zest. Add brown rice flour, oat flour, oats, and cinnamon; stir to combine.
Reduce air-fryer temperature to 300°F. Drop oat mixture by spoonfuls evenly over top of the cooked fruit. Air-fry 15 minutes or until top is crisp and filling is bubbly. Sprinkle servings with pomegranate arils (if using).

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Jackie Akerberg’s Cranberry Salsa

Jackie Akerberg — Wed, 11 Dec 2024 18:32:41 +0000

This vibrant salsa from Jackfruitful’s Jackie Akerberg is ideal for any holiday table, from Thanksgiving to New Year’s Eve. Tangy, slightly sweet cranberries join forces with sweet, earthy beets to create a vibrant dip packed with antioxidant goodness. Fresh jalapeño adds a spicy kick, cilantro and red onion deliver aromatic depth, and lime juice and maple syrup create the perfect sweet-sour balance. Allow at least 30 minutes to chill the salsa so the flavors can fully develop. And feel free to make it in advance—Akerberg says it’s even tastier the next day! This sensational salsa is excellent as a side dish or as an appetizer. Spread it over gluten-free whole grain crackers with vegan ricotta. (Akerberg recommends Kite Hill ricotta, which is oil-free.)

Recipe from Jackfruitful

Yield: Makes 4 cups

Time: 50 minutes

12 oz. fresh cranberries
2-4 tablespoons pure maple syrup (adjust to taste)
½ small red onion, finely chopped
1 jalapeño chile, finely chopped
1 cup cilantro leaves, finely chopped
1 cup cooked and cooled beets, finely chopped (optional but absolutely delicious)
1 large garlic clove, minced
1 large lime, juiced
¼ teaspoon sea salt, or to taste

Instructions

Add the cranberries to a food processor with maple syrup. Pulse until they’re very finely chopped. Transfer to a bowl and add remaining ingredients. Taste and season accordingly, adding additional salt, lime juice or maple syrup if desired. (You can also chop all ingredients using the food processor).
Place in the fridge to chill for at least 30 minutes before enjoying.

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Warm Roasted Potato, Kale, and Persimmon Salad

Laura Marzen, RD, LD — Tue, 19 Nov 2024 19:42:37 +0000

Wondering what to do with the persimmons you found at the market? Grab an oven tray and roast them to sweet, juicy perfection so they can star alongside roasted potatoes in this festive fall side salad. The sweetness of the persimmons deepens as they roast, making them a key ingredient in both the salad and the garlicky dressing. A bed of kale, gently massaged until tender, adds fresh leafiness to contrast the warm potatoes and kale. To enjoy as an entrée, serve with toasted bread or a side of whole grains.

Tips

Soften the kale: Rinse the kale under cold water and shake off excess water. Massage the kale with clean hands for 2 to 5 minutes or until bright green and tender.

Gluten-free version: Serve with gluten-free whole grain bread, or skip the bread altogether.

For more inspiration, check out these tasty ideas:

Yield: Makes 6 cups

Time: 70 minutes

1 lb. red or Yukon gold potatoes
⅓ cup lemon juice
3 cloves garlic
3 ripe persimmons, cored (1 lb. total)
2 medium shallots, trimmed
1 red bell pepper, cut into 1-inch pieces
½ teaspoon sea salt
6 cups torn fresh kale, tough stems removed, massaged (see tip, recipe intro)
8 oz. crusty whole grain bread, sliced and toasted or grilled

Instructions

Preheat oven to 425°F. Line a large shallow roasting pan with parchment paper. Cut potatoes into ½-inch wedges. Toss with 2 tablespoons of the lemon juice. Spread evenly in prepared pan. Wrap garlic in a small piece of foil and place on pan. Cover pan with foil; roast 20 minutes.
Meanwhile, cut persimmons and shallots into ½- to 1-inch wedges. Stir potatoes and push to one side of the pan. Add persimmons, shallots, and bell pepper to the other side of pan. Drizzle with 1 tablespoon of the lemon juice. Spread evenly in pan. Roast, uncovered, 15 to 20 minutes or until vegetables are tender.
Remove garlic packet. Stir roasted vegetables. Increase oven temperature to 450°F. Roast 10 minutes more or until golden.
For dressing, transfer the roasted garlic, ¾ cup of the roasted persimmons, the shallots, and bell pepper to a blender or food processor. Add the remaining lemon juice and the salt. Cover and blend until smooth, scraping sides of bowl as needed and adding water as needed to reach desired consistency.
Divide kale among serving plates. Top with the remaining roasted vegetables and persimmons. Drizzle with dressing. Serve with toasted bread.

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Flexible Pasta and Bean Soup

Ellen Boeke — Mon, 18 Nov 2024 18:15:52 +0000

This versatile recipe makes the easiest soup ever, and it’s an ideal way to use up all those odds and ends from your fridge, freezer, and pantry. With our easy-to-follow formula, you can use what you have on hand—root veggies, frozen veggies, beans, whole grain pasta. Below we’ve suggested some Mexican-, Mediterranean-, and Italian-style ingredient combinations, but don’t be afraid to follow your instincts and arrive at something new. Note: To make this gluten-free, opt for a gluten-free whole-grain pasta, or just leave the pasta out.

Flavor Profiles

Mexican-style: Choose sweet potato, bell pepper, black beans, frozen corn, fresh cilantro, and lime juice.

Mediterranean-style: Choose carrots, celery, chickpeas, herbes de Provence, frozen green beans, fresh dill, and lemon juice.

Italian-style: Choose parsnips, celery, white beans, Italian seasoning, frozen peas, fresh parsley, and white wine vinegar.

For more inspiration, check out these tasty ideas:

Yield: Makes 14 cups

Time: 40 minutes

1½ cups chopped peeled root vegetables (carrots, turnips, parsnips, sweet potato)
2 cups chopped onion
1 cup chopped celery or bell pepper (any color)
6 cloves garlic, minced
8 cups low-sodium vegetable broth
3 cups cooked no-salt-added beans (white, kidney, black, chickpeas) or two 15-oz. cans no-salt-added beans, rinsed and drained
1 teaspoon poultry seasoning
1 teaspoon herbes de Provence or Italian seasoning
8 oz. whole wheat short pasta or broken long pasta
3 cups frozen vegetables (peas, corn, carrots, green beans)
¼ cup chopped fresh herbs (parsley, dill, chives, cilantro)
1 to 2 tablespoons lemon juice, lime juice, white wine vinegar, or red wine vinegar
Sea salt
Freshly ground black pepper, to taste

Instructions

In a 6- to 8-quart pot cook root vegetables, onion, celery, and garlic over medium 5 minutes, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Add broth, beans, poultry seasoning, and herbes de Provence. Bring to boiling; reduce heat. Cover and simmer 10 minutes.
Add pasta. Return to boiling; reduce heat. Simmer 10 minutes or until pasta is tender. Stir in frozen vegetables and fresh herbs. Cook 2 to 3 minutes more or until frozen vegetables are tender. Season with lemon juice, salt, and black pepper. If you like, add more water.

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Spicy Citrus Slaw with Pearl Couscous

Laura Marzen, RD, LD — Fri, 15 Nov 2024 18:31:46 +0000

Served over a bed of tender pearl couscous, this spicy citrus slaw is an excellent side dish for a special occasion and hearty enough for a light lunch. Vibrant with juicy oranges and tangy kumquats and with raw carrot and celeriac adding extra crunch, this festive salad looks as good as it tastes. Frisee is an excellent choice of green, as the curly endive looks fancy and has a slight bitterness that pairs well with the citrus. Prepared horseradish gives the tofu-based dressing a spicy kick. Feel free to tweak the recipe to suit your needs: Spinach or baby leafy greens work well in place of frisee, and if you don’t have kumquats, leave them out or use an extra orange.

Tips

To section an orange into supremes: Slice off the top and bottom of the orange. Place the orange on a cutting board and slice off the peel and white pith from top to bottom, following the curve of the fruit. Hold orange over a bowl to catch the supremes and the juice, and remove segments by cutting down one side of a membrane and up the other.

Gluten-free version: To make this gluten-free, use a gluten-free couscous or skip it altogether in favor of quinoa, brown rice, or another gluten-free grain. Choose a prepared horseradish that’s gluten-free.

For more inspiration, check out these tasty ideas:

Yield: Makes 7 cups slaw + 3½ cups couscous

Time: 30 minutes

1¼ teaspoon sea salt
1½ cups dry whole wheat pearl couscous
4 oz. soft silken tofu
2 tablespoons prepared horseradish
2 tablespoons apple cider vinegar or lemon juice
2 tablespoons unsweetened, unflavored plant-based milk
½ teaspoon pure cane sugar
2 tablespoons chopped fresh chives
2 tablespoons finely chopped fresh shallot
4 cups torn frisee or napa cabbage
2 cups ribboned carrots
2 cups matchstick-cut celery root (celeriac)
½ cup quartered fresh kumquats
3 medium oranges, peeled and supremed (see tip, recipe intro)
½ cup unsalted pistachios, coarsely chopped
Freshly ground black pepper, to taste (optional)

Instructions

In a medium saucepan bring 2 cups water and ½ teaspoon salt to boiling. Add couscous. Return to boiling; reduce heat. Simmer, uncovered, 9 minutes or until couscous is just tender. Drain in a fine-mesh sieve. Rinse with cold water to cool quickly; drain well.
Meanwhile, for dressing, in a blender or small food processor combine the next five ingredients (through sugar) and the remaining ¾ teaspoon salt. Cover and blend until smooth, scraping sides as needed. Transfer to a medium bowl. Stir in chives and shallot.
In a large bowl toss together frisee, carrots, celery root, and kumquats. Add half of the dressing. Toss to coat.
Spoon couscous into shallow serving bowls. Drizzle with the remaining dressing; toss to coat. Top with frisee mixture. Top with orange sections, nuts, and, if you like, pepper.

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