Almond Free Brussels Sprout Salad with Pomegranate and Walnuts
This shaved Brussels sprout salad is the kind of dish that looks stunning on a table and tastes even better than it looks. Jewel-bright pomegranate arils, crisp apple slices, and roughly chopped walnuts bring color, crunch, and sweetness to every forkful, while a golden tahini-lemon dressing ties it all together with a warm, earthy depth from turmeric and ginger. The trick of letting the dressed sprouts rest for ten minutes before adding the other ingredients is a small step that makes a big difference — the shaved leaves soften just enough to soak up all that flavor without going limp. For anyone navigating tree nut concerns, it's worth knowing that walnuts are the only nut in play here, and there's no almond flour, almond extract, or almond-based ingredient anywhere in the recipe. The dressing leans on tahini for its creamy richness, which means you get that satisfying, nutty-adjacent quality without any almond involvement at all. It's a genuinely crowd-pleasing salad that works as a light lunch, a holiday side, or an impressive addition to any potluck spread.
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Learn more →Ingredients
4 servings
For the salad
- 1 lb brussels sprouts, tough outer leaves removed
- 1 medium apple, cored and thinly sliced
- ¾ cup pomegranate arils
- ½ cup dry-roasted walnuts, roughly chopped
- ¼ cup fresh flat-leaf parsley, roughly chopped
For the dressing
- 3 tbsp extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tbsp tahini
- 1 tsp raw honey
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- 1 small garlic clove, finely grated
- ¼ tsp salt, plus more to taste
- ¼ tsp black pepper
Instructions
- 1
Trim the stem end of each Brussels sprout and halve them lengthwise. Place each half cut-side down and slice crosswise as thinly as possible — about 1/8-inch slices — using a sharp knife or mandoline, until all sprouts are shaved. Transfer to a large mixing bowl.
- 2
In a small bowl or jar, whisk together the olive oil, lemon juice, tahini, honey, turmeric, ginger, garlic, salt, and black pepper until smooth and emulsified.
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