Anti Inflammatory Brussels Sprout Salad with Pomegranate and Walnuts
This salad is a serious showstopper — shaved Brussels sprouts layered with jewel-bright pomegranate arils, crisp apple, crunchy walnuts, and fresh parsley, all pulled together by a creamy tahini dressing that's anything but ordinary. Every single ingredient here earns its place from a wellness standpoint: the sprouts, walnuts, and olive oil bring healthy fats and antioxidants, while turmeric and ginger in the dressing are two of the most well-regarded spices for supporting a low-inflammation lifestyle. 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 — it softens the raw shreds just enough so they soak up all that lemony, golden dressing. Raw honey and a touch of garlic round out the flavor without relying on anything processed or inflammatory. It comes together in one bowl with no cooking required, making it an easy weeknight side or a genuinely impressive dish to bring to a gathering. Serves four, and honestly, people will be asking for the recipe before the bowl is empty.
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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
Ingredient noteAdded sugar is limited on an anti-inflammatory diet. This recipe contains about 1.4 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid honey, please tap it and change its rating to Red.
- 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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