Pistachio 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 what's in it. 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 — bold flavors that come together in the most satisfying way. Crisp apple slices and jewel-like pomegranate arils add sweetness and pop, while dry-roasted walnuts bring the crunch and richness you want in a hearty salad. The short rest after dressing is key — it softens the sprouts just enough so every forkful is silky rather than raw and tough. For anyone navigating tree nut sensitivities, it's worth knowing that walnuts are the only nut here, and there's no pistachio in sight — no sneaky garnish, no hidden nut blend in the dressing. Everything is straightforward and easy to verify, which makes this a genuinely stress-free recipe to prepare for a crowd. It works beautifully as a standalone lunch or alongside roasted proteins for a showstopping dinner 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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