Harvest Salad Cooking Demo October 2022

Cran-Apple Buckwheat Salad W Prep Time: 15 minutes • Cook Time: 7 minutes • Rest Time: 15 minutes X

Instructions Bring water and salt to a boil in a medium pot. Add buckwheat, reduce heat to a simmer and cook until al dente, about 7 minutes. Remove from heat, drain and rinse in cold water until cool; drain thoroughly and set aside. Place Granny Smith apple, vinegar, mustard, salt and pepper in a food processor or blender and process until smooth. Slowly stream in oil until smooth and creamy. Set aside. In a large bowl, combine buckwheat, diced Fuji apple, cranberries, pumpkin seeds, parsley and chives. Add dressing and toss well to coat. Add spinach just before serving and mix gently. Makes 4–8 servings.

Crunchy apples and sweet-tart cranberries combine with earthy buckwheat!

Ingredients 2 cups Water ½ tsp Salt

½ cup Canola Oil 1 Fuji or Braeburn Apple, diced (about 1–1 ½ cups) ½ cup dried Cranberries ½ cup Bob’s Red Mill® Organic Pumpkin Seeds ½ cup chopped Parsley ¼ cup minced Chives 4 cups packed baby Spinach

1 cup Bob’s Red Mill® Buckwheat 1 Granny Smith Apple, peeled and chopped (about 1 cup) 1 Tbsp Apple Cider Vinegar 1 tsp Dijon Mustard 1 tsp Salt ¼ tsp ground Black Pepper