Chicken Free Brussels Sprout Salad with Pomegranate and Walnuts
Shaved Brussels sprouts form the hearty base of this vibrant salad, and once you try them this way, you'll never go back to roasting them again. Thinly sliced and left to soak in a golden tahini-lemon dressing spiked with turmeric, ginger, and garlic, the sprouts soften just enough to become tender and deeply flavorful without losing their satisfying bite. Crisp apple slices, jewel-like pomegranate arils, crunchy walnuts, and fresh parsley round everything out into a bowl that looks as stunning as it tastes. The dressing comes together in minutes with a quick whisk, and that short 10-minute rest is the secret to getting every strand of sprout perfectly coated and seasoned. This is the kind of salad that holds up well, making it a great option for meal prep or bringing to a gathering. Every single ingredient here is plant-based and whole, so there's no need to scan labels or second-guess anything — just straightforward, delicious food.
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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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