Pecan Free Brussels Sprout Salad with Pomegranate and Walnuts
This shaved salad is a showstopper — vibrant, crunchy, and layered with flavors that feel way more special than the effort involved. Thinly sliced Brussels sprouts form the base, and letting them rest in the bright tahini-lemon dressing for a few minutes softens them just enough to make every bite tender without losing that satisfying crunch. Crisp apple slices, jewel-like pomegranate arils, and roughly chopped walnuts bring sweetness, tartness, and a rich nuttiness that all play beautifully together. The dressing itself is quietly brilliant — olive oil, honey, turmeric, and ginger give it a warm, golden depth that you won't find in a bottled vinaigrette. For anyone navigating tree nut concerns around pecans specifically, this recipe leans entirely on walnuts, so there's no ambiguity about what's in the bowl. It works equally well as a light lunch on its own or as a stunning side dish next to roasted chicken or grain bowls. Fresh parsley ties everything together and keeps the whole thing tasting clean and lively right up until the last forkful.
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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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