Peanut 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's bright with lemon, warm with turmeric, and just a little garlicky. The technique of slicing the sprouts paper-thin is the real secret here; it transforms a vegetable that can feel heavy when roasted into something delicate and almost slaw-like. Letting the dressed sprouts rest for ten minutes before adding the other ingredients is a small step that makes a big difference, softening the raw edges and letting every layer soak up that honey-ginger vinaigrette. The walnuts bring the satisfying crunch and richness you want in a salad like this, and since the entire ingredient list is naturally free of peanuts and peanut-derived oils, there's no label-scanning required. It's the kind of dish that looks like it came from a fancy café but comes together in one big bowl with minimal fuss. Serve it as a vibrant side or pile it high as a light main — either way, it disappears fast.
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!