Wash the Brussels sprouts, cut off the stalk and cut in halves. Wash the apples, remove the core and cut into small cubes together with the skin. Peel and dice the onion. Place the Brussels sprouts, apples and onions on a baking sheet lined with baking paper and mix with the olive oil, maple syrup and salt. Bake for 20 minutes.
Put buckwheat, water and 1/3 teaspoon salt in a saucepan and bring to a boil. Reduce the heat and cook the buckwheat “al dente” for about 8 minutes. Put in a sieve and rinse with warm water. Put aside.
Hold the pomegranate over a bowl and use a wooden spoon to knock out the seeds. Set the seeds aside.
Mix all ingredients for the dressing until smooth.
Mix the buckwheat, baked vegetables and dressing together. Mix in 2/3 of the mint. Serve sprinkled with the remaining mint and pomegranate seeds.