Brazil Nut Free Brussels Sprout Salad with Pomegranate and Walnuts
This shaved Brussels sprout salad is the kind of dish that makes people forget they're eating something virtuous — it's bright, crunchy, and genuinely exciting on the plate. Jewel-toned pomegranate arils, crisp apple slices, and roughly chopped walnuts turn a humble cruciferous vegetable into something you'd happily serve at a dinner party. The dressing is where things get really interesting: tahini, lemon juice, honey, turmeric, and ginger come together into a silky, golden emulsion that clings to every shaved leaf. Letting the dressed sprouts rest for ten minutes before adding the other ingredients is a small step that makes a big difference, softening the raw bite and letting the flavors really sink in. For anyone navigating tree nut allergies, it's worth knowing that walnuts are the only nut here — no brazil nuts, no mixed nut blends, no ambiguous "assorted nut" shortcuts hiding in the ingredient list. Everything is straightforward and easy to source, so you can shop with confidence and spend your energy on the cooking. It's a salad that earns its place as a main event, not just a side.
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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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