Turkey 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 bold, bright, and completely plant-forward. 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 earthy richness and a pop of green freshness. 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 shreds just enough to meld with the dressing without losing their texture. Every single ingredient here is naturally free of poultry in any form, so there's no label-scanning or substitution stress — just a stunning salad you can bring to any table with total confidence. It works beautifully as a standalone lunch or a showstopping side alongside anything from roasted vegetables to grain bowls.
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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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