Cashew Free Brussels Sprout Salad with Pomegranate and Walnuts
This shaved Brussels sprout salad is the kind of dish that turns skeptics into believers — crisp, jewel-toned, and packed with flavors that feel festive without being fussy. Thin ribbons of raw sprouts soften just enough after a quick rest in the dressing, making every bite tender rather than tough. The tahini-lemon vinaigrette is the real star here, pulling together bright citrus, warm turmeric, and a hint of ginger into something that tastes far more complex than the effort involved. Juicy pomegranate arils and crisp apple slices add pops of sweetness, while dry-roasted walnuts bring the satisfying crunch. Many packaged salad kits and nut-forward dressings sneak in cashews or cashew-based creamers, so building this one from scratch means you stay in full control of every ingredient. It works beautifully as a side for a holiday spread or as a light lunch on its own, and it only gets better as it sits.
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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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