It is no secret that I love brussels sprout, and as Thanksgiving is tomorrow, I wanted to share a simple, seasonal, and healthy brussels sprout salad or side dish for your dinner or as a post-thanksgiving detox. Its not necessary to cover everything in cheese and butter to make it "better". Don't get me wrong, I LOVE mashed potatoes with a dollop of butter, and every once in a while is fine, but balance it with dishes that are wholesome for you and your body like this one! If you have quinoa on hand, feel free to substitute it for the buckwheat.
1 pound brussels sprouts, trimmed and sliced lengthwise
2 tablespoons zest of a lemon, finely zested/grated
1 tablespoon Italian parsley, roughly chopped
2 tablespoons fresh lemon juice
1 15-ounce can organic chickpeas, drained and rinsed (Try: Trader Joe's)
1/3 cup pomegranate arils or seeds
(Tip: Buy Trader Joe's freshly packed seeds or cut a pomegranate in half and use a wooden spoon to pound that arils/seeds out)
Kosher salt & fresh ground pepper to taste
How to roast the brussels sprouts:
Preheat the oven to 450°F. In a bowl, toss the brussels sprouts with one tablespoon of olive oil and season with kosher salt and freshly ground pepper. Arrange the brussels sprouts on a baking sheet or a rimmed baking dish with the cut sides down. Roast them for about 45 minutes or until lightly browned. Set aside and let them cool to room temperature on the baking sheet.
How to cook buckwheat:
Rinse one cup of buckwheat in cold water. In a pot, bring two cups of water to a boil over medium-high heat, add the one cup of rinsed buckwheat to it. Cover, reduce the heat, and let it simmer for 20 minutes. Fluff with fork, set aside and let it to cool for the salad.
How to construct the salad:
In a large bowl, add the cooled brussels sprouts and buckwheat in the bowl.
Add the remaining two tablespoons of olive oil, lemon zest, lemon juice, chickpeas, pomegranate seeds and parsley. Toss with a wooden spoon to combine. Season to taste with salt and fresh ground pepper. Serve immediately or cover, and refrigerate for up to 1 day. I prefer to refrigerate the salad overnight to allow the flavors to marry. Also, feel free to substitute buckwheat with quinoa. Enjoy!