High Fructose Corn Syrup Free Brussels Sprout Salad with Pomegranate and Walnuts
Shaved Brussels sprouts form the base of this vibrant salad, and once you try them thinly sliced and dressed, you'll wonder why you ever roasted them. The combination of crisp apple, jewel-like pomegranate arils, and crunchy walnuts makes every forkful interesting — sweet, nutty, and a little tart all at once. What really ties it together is the dressing: a golden blend of olive oil, lemon juice, tahini, raw honey, turmeric, and ginger that's whisked up in minutes and tastes anything but simple. Every single ingredient here is naturally free of the processed sweeteners that sneak into so many bottled dressings and store-bought salad kits — raw honey and fresh lemon juice do all the heavy lifting instead. Letting the dressed sprouts rest for ten minutes before adding the other ingredients is a small step that makes a big difference, softening the shreds just enough to absorb all that flavor. This is the kind of salad that works as a light lunch, a dinner party side, or meal-prep fodder that actually holds up in the fridge without getting soggy.
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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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