Rye Free Brussels Sprout Salad with Pomegranate and Walnuts

Total time30 min

Prep time20 min

Cook time0 min

Rye Free Brussels Sprout Salad with Pomegranate and Walnuts

This vibrant salad is a showstopper on any table — shaved Brussels sprouts layered with crisp apple, jewel-bright pomegranate arils, crunchy walnuts, and fresh parsley, all tied together with a golden tahini-lemon dressing. The dressing itself is quietly brilliant: olive oil, lemon juice, tahini, honey, turmeric, and ginger whisk into something creamy and complex without a single grain in sight. For anyone navigating rye sensitivities, salads can still be a minefield thanks to croutons, malt vinegars, or sneaky grain-based dressings — this one sidesteps all of that naturally. Every ingredient here is whole and straightforward, so there's no label-squinting required. Letting the dressed sprouts rest for ten minutes before adding the other components is the small but important step that transforms raw brassica into something tender and deeply flavored. The result is a salad that feels festive enough for a holiday spread yet easy enough for a weeknight, and it delivers serious crunch, brightness, and warmth all in one bowl.

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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
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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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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