Emulsifier Free Brussels Sprout Salad with Pomegranate and Walnuts
This vibrant raw salad is a study in contrasts — nutty shaved Brussels sprouts, crisp apple, jewel-bright pomegranate arils, and crunchy walnuts all coming together in one seriously satisfying bowl. The dressing is where the magic happens: olive oil, fresh lemon juice, tahini, honey, and warm spices like turmeric and ginger whisk into a smooth, glossy coating using only whole, recognizable ingredients. No lecithin, no polysorbates, no mystery additives — just real food doing the work. Letting the dressed sprouts rest for a few minutes before adding the remaining ingredients is a small but brilliant step that softens their bite and lets every layer absorb that golden, tangy dressing. The pomegranate arils burst with sweetness against the earthy walnuts and herby parsley, making each forkful feel a little unexpected and a lot delicious. It's the kind of salad that earns compliments at a dinner table but is genuinely easy enough to throw together on a weeknight.
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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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