Soy Free Brussels Sprout Salad with Pomegranate and Walnuts
Shaved Brussels sprouts are the kind of base that makes a salad feel genuinely satisfying rather than an afterthought, and this one delivers on every level. The thin-sliced sprouts soften just enough after a quick rest in the dressing, losing any bitterness while soaking up a bright, golden vinaigrette built from lemon juice, tahini, honey, turmeric, and ginger. That dressing is where the magic really happens — it's creamy and complex without a drop of anything that could sneak soy into your bowl. Crisp apple slices, jewel-like pomegranate arils, and roughly chopped walnuts get folded in at the end, giving you crunch, sweetness, and a little tartness in every forkful. Fresh flat-leaf parsley ties it all together with a clean, herby finish. Store-bought salad dressings are notorious for hiding unexpected ingredients, so making your own here is both the smarter and tastier call. This is the kind of dish that looks stunning on a table and disappears fast.
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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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