Nightshade Free Brussels Sprout Salad with Pomegranate and Walnuts
This shaved salad is a showstopper — crisp Brussels sprouts, juicy pomegranate arils, sweet apple slices, and crunchy walnuts all tossed in a golden tahini dressing that somehow manages to feel both bright and deeply satisfying. Avoiding nightshades doesn't mean sacrificing bold flavor, and this bowl is proof of that. The dressing leans on lemon juice, turmeric, ginger, and a touch of honey to build real complexity without a single tomato, pepper, or potato in sight. Letting the dressed sprouts rest for a few minutes before adding the other ingredients is a small but important step — it softens the raw shreds just enough so they absorb all that garlicky, citrusy goodness. The pomegranate and apple bring a natural sweetness that plays beautifully against the earthy walnuts and herby parsley. It works equally well as a standalone lunch or a striking side dish that holds up well on the table without wilting.
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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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