Cran-Apple Buckwheat Salad

Crunchy apples and sweet-tart cranberries are the perfect pairings for earthy buckwheat in our Cran-Apple Buckwheat Salad. Ooh! And that apple dressing…yum!

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Servings 4 - 8 servings
Prep Time 15 minutes
Cook Time 7 minutes
Passive Time 15 minutes
Submitted By Sarah House for Bob's Red Mill Natural Foods
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 2
Rating: 5
You:
Rate this recipe!
Servings 4 - 8 servings
Prep Time 15 minutes
Cook Time 7 minutes
Passive Time 15 minutes
Submitted By Sarah House for Bob's Red Mill Natural Foods
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Place water and 1/2 tsp salt in a medium pot and bring to a boil. Add buckwheat, reduce heat to a simmer, and cook until buckwheat groats are al dente, about 7 minutes. Remove pot from heat, pour off hot water, and rinse buckwheat in cold water until cool; drain thoroughly and set aside.
  2. To prepare the dressing, place chopped Granny Smith, vinegar, mustard, 1 tsp salt, and pepper in a food processor or blender and process until smooth. Slowly begin to stream in oil, letting the food processor or blender run until the mixture is smooth and creamy. Set aside.
  3. In a large bowl, combine cooked and cooled buckwheat, diced Fuji, cranberries, pumpkin seeds, parsley, and chives. Add dressing and toss well to coat. Add spinach just before serving and mix gently, or portion spinach on a serving platter or plates and top with dressed buckwheat mixture.
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