Pescatarian Brussels Sprout Salad with Pomegranate and Walnuts
This salad is a showstopper — jewel-bright pomegranate arils, crisp apple slices, and crunchy walnuts piled onto a bed of finely shaved Brussels sprouts that soften just enough after a quick rest in the dressing. That dressing is where things get really interesting: tahini, lemon juice, honey, turmeric, and ginger come together into something nutty, tangy, and warmly spiced all at once. The trick of letting the dressed sprouts sit for ten minutes before adding the other ingredients is small but mighty — it takes the raw edge off and lets every layer of flavor settle in. This is the kind of dish that works beautifully as a main or a side, and it holds up well if you need to prep it a little ahead. Since every ingredient here is whole and plant-forward, it fits naturally into a pescatarian lifestyle without any substitutions or workarounds required. It's the rare salad that actually feels satisfying and substantial, not like an afterthought on the table.
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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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