Candied Walnut and Sprouted Buckwheat Salad with Apple Vinaigrette

Serves 4

Sprouted buckwheat is a complete protein, containing all the essential amino acids. It’s high in iron and calcium, which help prevent osteoporosis, and lecithin, which fights cholesterol and helps cleanse the lymphatic system. When sprouted, the grain softens but retains a nutty flavour.

1/2 cup (125 ml) walnut pieces
1 1/2 Tbsp (30 ml) maple syrup or agave nectar
1/4 tsp (1 ml) salt
1/2 cup (125 ml) sprouted buckwheat
1 cup (250 ml) diced capsicum (red, orange, green or a combination)
2 cups (500 ml) baby spinach
1/2 cup (125 ml) apple juice
shallot, peeled and thinly sliced
garlic cloves, minced
5 tsp (25 ml) apple cider vinegar
1/4 tsp (1 ml) salt
1/4 tsp (1 ml) freshly ground pepper
2 tsp (10 ml) extra-virgin olive oil or walnut oil

1. Preheat oven to 180 C. 
2. Combine walnut pieces with maple syrup and salt and place in a single layer on baking paper-lined baking tray. Bake for 15 minutes. Remove tray from oven and stir. Remove baking paper from tray and let cool about 30 minutes, stirring occasionally.
3. In large bowl, combine sprouted buckwheat with capsicum and baby spinach.
4. In small saucepan, combine apple juice, shallot and garlic. Bring to a boil, reduce heat to medium-low and simmer until liquid is reduced by half, about 10 minutes. Remove from heat and whisk in apple cider vinegar, salt and pepper. Slowly drizzle in olive or walnut oil, whisking constantly. Pour over sprouted buckwheat. Top with candied walnuts and toss to combine.

Each serving contains: 1063 kilojoules; 6 g protein; 13 g total fat (1 g sat. fat, 0 g trans fat); 32 g total carbohydrates (11 g sugars, 4 g fibre); 308 mg salt

source: "Sprouting Out All Over", alive Australia, Autumn 2013