Paleo Brussels Sprout Salad with Pomegranate and Walnuts
Shaved Brussels sprouts form the crunchy, nutrient-dense base here, and once they're tossed with a bright lemon-tahini dressing, they soften just enough to become completely irresistible. Jewel-red pomegranate arils and crisp apple slices add bursts of sweetness that play beautifully against the earthy walnuts and fresh parsley. The dressing is where this salad really shines — extra-virgin olive oil, raw honey, turmeric, and ginger come together into something that feels both nourishing and genuinely craveable. Every single ingredient here is whole and unprocessed, which means this is exactly the kind of dish that fits naturally into a grain-free, legume-free way of eating without any awkward substitutions. Letting the dressed sprouts rest for ten minutes before adding the remaining toppings is a small step that makes a big difference, giving the leaves time to absorb all that flavor. This is the kind of salad that converts skeptics — colorful, textured, and satisfying enough to stand on its own as a light meal or hold its own alongside any protein you want to pair it with.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!