Siberian Kiwi Bali

Green Buckwheat, Apple, and Cranberry Salad with Lemon Maple Vinaigrette

Prep Time: 10 minutes

Cook Time: 20 minutes


Serves 4


  • 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


  • 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.

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