Red Meat Allergy Friendly Brussels Sprout Salad with Pomegranate and Walnuts
This vibrant salad is the kind of dish that makes people stop mid-bite and ask for the recipe. Shaved Brussels sprouts form a tender, slightly nutty base that soaks up a golden tahini-lemon dressing spiked with turmeric, ginger, and fresh garlic — it's bold, bright, and completely plant-forward. Crisp apple slices add a sweet crunch, while jewel-like pomegranate arils burst with tart juice in every forkful, and the roughly chopped walnuts round everything out with a satisfying richness. Since this recipe is built entirely around produce, nuts, and a clean olive oil dressing, there's no red meat or hidden animal-based ingredients to navigate — just whole, straightforward components you can feel confident about. The trick of letting the dressed sprouts rest for ten minutes before adding the remaining ingredients is a small step that makes a big difference, softening the raw shreds just enough to bring the whole salad together. It works equally well as a showstopping side or a light standalone lunch, and the dressing is honestly good enough to drizzle on just about anything else in your fridge.
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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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