Nitrate & Nitrite Free Brussels Sprout Salad with Pomegranate and Walnuts
This vibrant shaved salad is the kind of dish that makes people stop mid-bite and ask for the recipe. Thinly sliced Brussels sprouts form a tender, slightly nutty base that soaks up a golden tahini-lemon dressing spiked with turmeric, ginger, and fresh garlic — it's bold, bright, and completely addictive. Crisp apple slices, jewel-like pomegranate arils, and roughly chopped walnuts pile on top for a combination of textures and flavors that feels genuinely special. The whole thing comes together with whole, unprocessed ingredients — no cured meats, no packaged shortcuts, nothing that sneaks in unwanted preservatives. That matters more than it sounds, because so many salads that look clean on the surface rely on bacon bits, deli toppings, or bottled dressings loaded with additives. Here, every component is straightforward and easy to verify, from the dry-roasted walnuts to the raw honey in the dressing. It's a salad that earns its place as a centerpiece, not just a side.
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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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