Hazelnut Free Brussels Sprout Salad with Pomegranate and Walnuts
This shaved Brussels sprout salad is the kind of dish that makes people ask for the recipe before they've even finished their first bite. Jewel-bright pomegranate arils, crisp apple slices, and crunchy walnuts turn a humble cruciferous vegetable into something genuinely stunning on the plate. The tahini-lemon dressing — warmed with turmeric and ginger and rounded out with a touch of raw honey — clings to every thin ribbon of sprout in the best possible way. Letting the dressed greens rest for ten minutes before adding the remaining ingredients is a small step that makes a big difference, softening the sprouts just enough so they absorb all that flavor without going limp. For anyone navigating tree nut allergies, it's worth knowing that walnuts are included here but hazelnuts are nowhere in sight — no swaps needed, no label-scanning anxiety. The whole thing comes together in one large bowl with minimal fuss, making it an easy win for weeknight dinners or a crowd-pleasing addition to any table spread.
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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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