Beef Free Brussels Sprout Salad with Pomegranate and Walnuts
This vibrant salad is a showstopper that proves plant-forward eating never has to feel like a compromise. Shaved Brussels sprouts form a tender, slightly nutty base after a quick rest in the dressing, which is built from tahini, lemon juice, olive oil, and warm spices like turmeric and ginger — it's bright, creamy, and deeply flavorful all at once. Jewel-like pomegranate arils and crisp apple slices add bursts of sweetness and color, while roughly chopped walnuts bring satisfying crunch to every forkful. Fresh parsley ties everything together with a clean, herby finish that keeps the whole bowl feeling light and lively. Every single ingredient here is naturally free from any animal protein, so there's no substituting or swapping required — just straightforward, wholesome cooking. It works beautifully as a standalone lunch or as a stunning side dish that holds its own next to just about anything on the table.
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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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