Prep Time: 10 minutes

Cook Time: 20 minutes

Ingredients

Serves 4

Salad

• 1 cup green buckwheat groats, soaked overnight
• 1 large green apple, cut into matchsticks
• 2 cups baby spinach
• ½ cup dried cranberries
• ¼ cup sliced almonds

Vinaigrette

• 3 tablespoons fresh lemon juice
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon real maple syrup
• ¼ teaspoon sea salt
• 1/8 teaspoon black pepper 

How To Cook

1. Transfer the green buckwheat to a saucepan, cover with 3 centimeters of water, and bring to a boil. 

2. Reduce to a simmer, cover, and simmer for 15 minutes or until the green buckwheat is tender but still has bite.

3. Pour the green buckwheat into a fine-mesh strainer and rinse the buckwheat under cold water—drain well.

4. Transfer the cooked green buckwheat to a large salad bowl with the apple, spinach, cranberries, and almonds. Toss to combine. 

5. Whisk the dressing ingredients together in a small bowl. 

6. Pour the dressing over the salad, toss to distribute the dressing, and serve.