Eggless Brussels Sprout Salad with Pomegranate and Walnuts
This shaved Brussels sprout salad is the kind of dish that looks stunning on the table and tastes even better than it looks. Jewel-bright pomegranate arils, crisp apple slices, and crunchy walnuts are tossed with tender ribbons of raw Brussels sprouts for a combination that hits every note — sweet, savory, nutty, and fresh. The dressing is where things get really interesting: tahini, lemon juice, honey, turmeric, and ginger come together into a silky, golden vinaigrette that clings beautifully to every shaved leaf. Letting the dressed sprouts rest for a few minutes before adding the other ingredients is a small step that makes a big difference, softening the raw brassica just enough without losing any of that satisfying crunch. Every single ingredient here is naturally free of eggs, so there's no need to swap anything out or second-guess a store-bought dressing with a suspicious label. It works equally well as a vibrant side dish or a light main, and it holds up well if you need to make 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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