Celery Free Brussels Sprout Salad with Pomegranate and Walnuts
This shaved Brussels sprout salad is the kind of dish that looks stunning on a table and tastes even better than it looks. Jewel-bright pomegranate arils, crisp apple slices, and crunchy walnuts are tossed with ribbons of tender sprouts for a combination that hits every note — sweet, savory, nutty, and fresh. The tahini-lemon dressing is the real secret weapon here, blending olive oil, honey, turmeric, and ginger into something silky and deeply flavorful 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 avoiding celery, this salad is a genuinely exciting option because every single ingredient is naturally free of it — no substitutions or workarounds needed. It works beautifully as a side for a holiday spread or as a light standalone lunch, and it holds up well if you need to prep it a little ahead of time.
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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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