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!
Place water and 1/2 teaspoon 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.
To prepare the dressing, place chopped Granny Smith apple, vinegar, mustard, 1 teaspoon 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.
In a large bowl, combine cooked and cooled 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, or portion spinach on a serving platter or plates and top with dressed buckwheat mixture.