Shellfish Free Brussels Sprout Salad with Pomegranate and Walnuts
This vibrant shaved salad is the kind of dish that makes people stop mid-bite and ask for the recipe. 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 — it's bright, earthy, and genuinely craveable. Crisp apple slices add a sweet crunch, while jewel-like pomegranate arils burst with tart juice in every forkful. Toasted walnuts and fresh flat-leaf parsley round everything out with richness and a clean, herby finish. The trick of 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 without losing any of that satisfying texture. Every single ingredient here is naturally free of shellfish and seafood, so there's no label-reading anxiety or substitution gymnastics required — just wholesome produce and pantry staples working beautifully together. It's the kind of salad that holds its own as a main or steals the show as a side at any table.
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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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