Macadamia Free Brussels Sprout Salad with Pomegranate and Walnuts
This shaved Brussels sprout salad is the kind of dish that turns skeptics into believers — crisp, jewel-toned, and packed with flavors that feel festive without being fussy. Thinly sliced raw sprouts form the base, and after a quick rest in the dressing they soften just enough to become tender and silky while still holding their bite. The tahini-lemon dressing is the real star here, pulling together olive oil, honey, turmeric, and ginger into something bright and deeply savory all at once. Juicy pomegranate arils and crisp apple slices add pops of sweetness and color throughout, while dry-roasted walnuts bring the satisfying crunch. For anyone navigating tree nut restrictions, it's worth knowing that walnuts are the only nut in this recipe — there are no macadamias hiding in the dressing or anywhere else, so you can dig in without second-guessing the ingredient list. It comes together in one large bowl with minimal cleanup, making it an easy win for weeknight dinners or a crowd-pleasing addition to a holiday 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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