Seed Oil Free Brussels Sprout Salad with Pomegranate and Walnuts
This shaved Brussels sprout salad is the kind of dish that looks stunning on a table and tastes even better than it looks. Jewel-bright pomegranate arils, crisp apple slices, and crunchy walnuts are tossed with ribbons of tender sprouts for a combination that hits sweet, savory, and nutty all at once. The dressing is where things get really interesting — extra-virgin olive oil and fresh lemon juice form the base, with tahini adding a subtle richness and turmeric and ginger lending a warm, earthy depth that makes every bite feel intentional. Avoiding industrially processed seed oils is one of those goals that sounds simple until you realize how many bottled dressings sneak them in; here, you make the dressing from scratch with ingredients you can actually name. 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 bite and letting those flavors really sink in. The result is a salad that holds up beautifully, making it just as good for a weeknight dinner as it is for a gathering where you want to bring something genuinely impressive.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!