BHA & BHT Free Brussels Sprout Salad with Pomegranate and Walnuts
This salad is a showstopper — jewel-bright pomegranate arils, crisp apple slices, and crunchy walnuts piled onto a bed of finely shaved Brussels sprouts that soften just enough after a quick rest in the dressing. That dressing is where things get really interesting: tahini, fresh lemon juice, raw honey, turmeric, and ginger come together into something creamy, tangy, and warmly spiced all at once. Every single ingredient here is whole and unprocessed, which means none of the synthetic preservatives that sneak into packaged dressings, roasted nuts, and pre-shredded vegetables. Avoiding BHA and BHT can feel tedious when so many convenient pantry staples quietly contain them, but this recipe sidesteps the issue entirely by keeping everything fresh and made from scratch. The technique of letting the dressed sprouts sit for ten minutes before adding the remaining ingredients is a small but brilliant step — it takes the raw edge off without any cooking and lets the flavors really sink in. Flat-leaf parsley adds a clean, herby finish that ties the whole bowl together. It works equally well as a vibrant side dish or a satisfying light meal on its own.
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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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