Vegetarian Brussels Sprout Salad with Pomegranate and Walnuts
Shaved raw Brussels sprouts form the base of this vibrant salad, and once you try them this way, you'll wonder why you ever bothered roasting them. Thinly sliced crosswise, they soften just enough after a short rest in the dressing to lose any bitterness while keeping a satisfying crunch. The tahini-lemon dressing is the real star here — earthy, bright, and laced with turmeric and ginger for a warmth that ties every element together beautifully. Crisp apple slices add a juicy sweetness, jewel-like pomegranate arils bring a pop of tartness, and roughly chopped walnuts round everything out with richness and texture. It's the kind of salad that actually holds up well as it sits, making it a smart choice for meal prep or bringing to a gathering. Every ingredient is whole, plant-based, and easy to find, so there's no hunting for specialty substitutes or worrying about hidden animal-derived additives. Fresh, filling, and genuinely impressive on the table — this one earns a permanent spot in the rotation.
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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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