Barley Free Brussels Sprout Salad with Pomegranate and Walnuts
Shaved raw Brussels sprouts form the crunchy, nutrient-packed base here, and once you toss them with this golden tahini-lemon dressing, they soften just enough to become completely irresistible. Jewel-bright pomegranate arils, crisp apple slices, and roughly chopped walnuts turn every forkful into something that feels genuinely festive without requiring much effort at all. The dressing is where the magic really happens — olive oil, fresh lemon juice, tahini, honey, turmeric, and ginger come together into something warm, tangy, and a little exotic. Letting the dressed sprouts rest for ten minutes before adding the remaining ingredients is a small step that makes a big difference, mellowing any bitterness and letting those flavors sink in. Every ingredient here is naturally free of barley and grain-based additives, so there's no need to scrutinize labels or swap anything out — the recipe just works as written. It's the kind of salad that holds up well, travels beautifully, and tends to disappear faster than you'd expect.
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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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