Wheat Free Brussels Sprout Salad with Pomegranate and Walnuts
This vibrant raw salad is the kind of dish that turns skeptics into Brussels sprout believers. Shaving the sprouts paper-thin is the real trick here — it transforms them from something dense and bitter into delicate, tender ribbons that soak up every bit of that golden tahini-lemon dressing. Jewel-bright pomegranate arils, crisp apple slices, and toasty walnuts add pops of sweetness and crunch in every forkful, making this feel genuinely celebratory rather than virtuous. The dressing comes together in a single bowl with olive oil, fresh lemon juice, honey, and warming spices like turmeric and ginger — every ingredient is naturally free of wheat and gluten by design, with no substitutions needed. Letting the dressed sprouts rest for a few minutes before adding the remaining ingredients is a small step that makes a big difference, softening the texture just enough without losing that satisfying bite. It works equally well as a stunning side for a dinner party or a make-ahead lunch that holds up beautifully in the fridge.
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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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