Cinnamon Free Brussels Sprout Salad with Pomegranate and Walnuts
This vibrant salad is a showstopper on any table, layering shaved Brussels sprouts with crisp apple, jewel-like pomegranate arils, crunchy walnuts, and fresh parsley for a combination that feels both festive and fresh. The dressing is where things get really interesting — tahini, lemon juice, honey, turmeric, and ginger come together into something creamy, bright, and deeply savory without a trace of cinnamon, which can sneak into so many spiced dressings and fall-inspired salads. That makes this one genuinely easy to trust, because every ingredient is right there in front of you. Letting the shaved sprouts sit in the dressing for a few minutes before adding the remaining ingredients is a small step that makes a big difference, softening the raw bite and letting all those flavors meld. The result is tender but still has plenty of texture from the walnuts and pomegranate seeds. It works beautifully as a side dish or a light main, and it's the kind of salad that actually tastes better as it sits — making it a smart choice for meal prep or entertaining.
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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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