Rice Free Brussels Sprout Salad with Pomegranate and Walnuts
This vibrant salad is a showstopper that earns its place at any table, layering shaved Brussels sprouts with crisp apple, jewel-bright pomegranate arils, crunchy walnuts, and fresh parsley for a combination that looks as stunning as it tastes. The real magic is in the dressing — a silky blend of tahini, lemon juice, olive oil, honey, turmeric, and ginger that brings warmth and depth without a single grain of anything starchy. Letting the dressed sprouts rest for ten minutes before adding the other ingredients is a small step that makes a big difference, softening the raw brassica just enough to mellow any bitterness and soak up all that flavor. Every element here is naturally free of rice and rice-derived ingredients, so there's no label-scanning or substitution gymnastics required — just straightforward, whole-food cooking. The contrast of textures is genuinely addictive: tender-crisp sprouts, juicy pomegranate bursts, and toasty walnut crunch in every forkful. It works beautifully as a light lunch on its own or as a bold side dish alongside roasted proteins. Fresh, nourishing, and packed with color, this is the kind of salad that converts even the most skeptical Brussels sprout skeptics.
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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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