Yeast Free Brussels Sprout Salad with Pomegranate and Walnuts
This shaved salad is a showstopper — layers of tender Brussels sprouts, crisp apple, jewel-bright pomegranate arils, and crunchy walnuts all tossed in a golden tahini dressing that you'll want to put on everything. The dressing leans on fresh lemon juice, raw honey, and warm spices like turmeric and ginger, so there's zero need for vinegar or any fermented ingredient that could sneak yeast into your meal. That makes it a genuinely satisfying option when you're navigating a yeast-free lifestyle without wanting to sacrifice bold, complex flavor. Shaving the sprouts thin is the real trick here — it transforms a vegetable that can feel heavy when roasted into something light and almost silky once it soaks up the dressing for a few minutes. The pomegranate arils add little bursts of tartness that play beautifully against the nutty tahini and the sweetness of the apple. It's the kind of salad that looks like it came from a restaurant but comes together with a sharp knife and a single mixing bowl.
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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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