Dairy 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 layered over a base of finely sliced sprouts that soften just enough after a quick rest in the dressing — no cooking required. The real star is that tahini-lemon vinaigrette, which brings a nutty, citrusy depth with warm notes of turmeric and ginger that make every forkful feel a little unexpected. Because the dressing is built entirely from olive oil, lemon juice, tahini, and spices, there's no butter, cream, or cheese to swap out — it's naturally rich and creamy without a drop of dairy. That makes this a genuinely easy win for anyone navigating dairy-free eating at a dinner party or holiday spread, where so many salads sneak in crumbled feta or a buttermilk-based pour. Letting the dressed sprouts sit for ten minutes before adding the remaining ingredients is a small step that makes a big difference, mellowing any bitterness and pulling the whole bowl together. Fresh parsley ties everything up with a bright, herby finish that keeps this salad feeling light and vibrant.
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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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