Gelatin Free Brussels Sprout Salad with Pomegranate and Walnuts
This vibrant salad is a showstopper that brings together shaved Brussels sprouts, jewel-bright pomegranate arils, crisp apple, and toasty walnuts in one gorgeous bowl. The dressing is where things get really interesting — a silky blend of tahini, lemon juice, olive oil, honey, turmeric, and ginger that coats every ribbon of sprout with warm, tangy depth. Letting the dressed sprouts rest for ten minutes before adding the other ingredients is a small but brilliant step, softening the raw brassica just enough to make it tender without losing any of that satisfying crunch. Every ingredient here is completely plant-based and naturally free from animal-derived thickeners or setting agents, so there's nothing hidden to worry about. Packaged dressings and store-bought salad kits can be surprisingly tricky territory, but making this one from scratch means you know exactly what's in the bowl. The combination of textures — silky dressing, chewy pomegranate seeds, crunchy walnuts, and paper-thin sprout slices — makes it feel far more special than the effort involved. It works beautifully as a side dish or a light main, and the colors alone are enough to make it the most talked-about thing on the table.
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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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