Pork Free Brussels Sprout Salad with Pomegranate and Walnuts
This vibrant shaved salad is the kind of dish that makes people stop and ask for the recipe before they've even finished their first bite. 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 feel anything but ordinary. Crisp apple slices add a sweet crunch, while jewel-like pomegranate arils burst with tartness and toasted walnuts bring a satisfying richness to every forkful. Every single ingredient here is naturally free from pork and pork-derived products, so there's no label-scanning or substitution stress involved — just straightforward, wholesome cooking. The trick of letting the dressed sprouts rest for ten minutes before adding the other components is a small step that makes a big difference, softening the raw edges and letting the flavors meld beautifully. It works equally well as a showstopping side for a dinner party or a make-ahead lunch that actually gets better as it sits.
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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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