Chestnut Free Brussels Sprout Salad with Pomegranate and Walnuts
This vibrant raw salad is a showstopper on any table, layering shaved Brussels sprouts with crisp apple, jewel-bright pomegranate arils, crunchy walnuts, and fresh parsley for a combination that's as beautiful as it is satisfying. 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 — the leaves soften just enough to lose any bitterness while soaking up that golden turmeric-ginger dressing. Speaking of the dressing, the tahini and lemon base gives it a creamy, tangy depth that ties every element together without relying on any tree nuts beyond the walnuts already in the bowl. For anyone navigating a chestnut allergy, this kind of festive, autumnal salad can feel like a minefield at potlucks and holiday spreads — but every single ingredient here is straightforward and easy to verify. The pomegranate arils add little bursts of tartness that play perfectly against the honey and garlic in the vinaigrette, making each forkful genuinely exciting. It comes together with minimal cooking and maximum flavor, which means less time in the kitchen and more time enjoying the season.
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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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