Low Iodine Brussels Sprout Salad with Pomegranate and Walnuts
Shaved Brussels sprouts form the crunchy, slightly bitter base here, and once they soak up that golden tahini-lemon dressing, they soften just enough to feel genuinely satisfying rather than raw and tough. Jewel-bright pomegranate arils and crisp apple slices bring bursts of sweetness that play beautifully against the earthy walnuts and fresh parsley. The dressing — built from olive oil, lemon juice, tahini, honey, turmeric, and ginger — is bold and complex without leaning on any of the high-iodine ingredients that can make sauces and dressings tricky to navigate. Every single component here is naturally low in iodine, so there's no need to swap anything out or second-guess the ingredient list. This is the kind of salad that looks impressive enough for a dinner party but comes together with nothing more than a sharp knife and a mixing bowl. It's bright, nourishing, and genuinely craveable — proof that eating within a restricted diet doesn't mean settling for boring greens.
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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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