Xanthan Gum Free Brussels Sprout Salad with Pomegranate and Walnuts
Shaved raw Brussels sprouts form the base of this vibrant salad, and once they soak up the lemony tahini dressing for a few minutes, they turn tender and deeply flavorful without any cooking required. Jewel-bright pomegranate arils, crisp apple slices, and roughly chopped walnuts add layers of sweetness, crunch, and color that make this feel genuinely special. The dressing is a simple whisk of olive oil, lemon juice, tahini, honey, turmeric, ginger, and garlic — every single ingredient is naturally free of thickeners or stabilizers, so there's nothing hidden to worry about. That's actually one of the quiet wins here: so many bottled dressings and prepared salads sneak in additives to improve texture, but this one achieves a silky, well-emulsified consistency through good technique and honest ingredients alone. Letting the dressed sprouts rest for ten minutes before adding the remaining toppings is the small step that makes a big difference, softening the raw brassica just enough to mellow any bitterness. It's the kind of salad that works as a light lunch, a stunning side for a dinner party, or meal-prep that actually holds up in the fridge.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!