Capsaicin Free Brussels Sprout Salad with Pomegranate and Walnuts
Shaved Brussels sprouts are the kind of base that makes a salad feel genuinely satisfying rather than obligatory, and this one delivers on every level. The sprouts get tossed in a creamy tahini-lemon dressing spiked with turmeric and ginger, then left to soften just enough to mellow their brassica bite before the rest of the ingredients join the party. Crisp apple slices, jewel-bright pomegranate arils, and roughly chopped walnuts add sweetness, crunch, and a little drama to every forkful. For anyone avoiding capsaicin, salads and dressings can be sneaky offenders — bottled vinaigrettes often hide hot pepper extracts or paprika, and pre-made grain salads frequently sneak in chili flakes. Here, every component is straightforward and heat-free, with all the bold flavor coming from lemon, garlic, honey, and warm spices that bring depth without any burn. The whole thing comes together in one bowl with minimal fuss, and it holds up beautifully if you want to make it ahead and let the dressing continue to work its magic on the sprouts.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!