Caffeine Free Brussels Sprout Salad with Pomegranate and Walnuts
This shaved salad is a showstopper — crisp ribbons of Brussels sprouts layered with juicy pomegranate arils, sweet apple slices, crunchy walnuts, and a golden tahini dressing that ties everything together beautifully. 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, softening the raw brassica just enough to mellow any bitterness while keeping that satisfying crunch intact. The dressing itself is quietly brilliant — olive oil, lemon juice, tahini, honey, turmeric, and ginger whisk into a smooth, tangy emulsion that feels almost luxurious for something so wholesome. Every single ingredient here is naturally free of stimulants, so there's no need to scrutinize labels or swap anything out — this one just works as written. It's the kind of salad that earns compliments at a dinner party but is genuinely easy enough to throw together on a weeknight. Bright, bold, and packed with texture in every single bite.
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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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