Citrus Brussels Pomegranate Salad
User Reviews
5
Citrus Brussels Pomegranate Salad
Description
This salad features shredded Brussels sprouts cooked briefly in olive oil with minced garlic, seasoned simply with salt and pepper. The sautéing softens the sprouts slightly while retaining some bite. Adding fresh orange juice near the end of cooking imparts citrus brightness and a slight sweetness that complements the sprouts.
Once removed from heat, the Brussels sprouts are tossed with peeled orange segments, thinly sliced avocado for creaminess, and pomegranate seeds which add jewel-like bursts of tartness. A final drizzle of pomegranate molasses enhances the sweet-tart profile and provides a glossy finish.
The salad combines various textures and flavors: tender-crisp sprouts, juicy citrus, creamy avocado, and crunchy pomegranate seeds. It works well as a light side dish with poultry or seafood or as a refreshing salad to brighten a meal. Serving immediately preserves freshness and vibrant colors.
Ingredients
- 2 pounds Brussels sprouts stems removed and thinly sliced
- 1 tablespoon olive oil
- 2 garlic minced, cloves
- salt
- black pepper
- 2 tablespoons orange juice
- 2 orange peeled and segmented
- 1 avocado thinly sliced
- ⅓ cup pomegranate arils
- pomegranate molasses for drizzling
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the sliced brussels with a pinch of salt and pepper. Add in the garlic and stir. Cook, stirring often, until the brussels softened slightly. Add in the orange juice and cook for 2 to 3 minutes more. Taste and season with more salt and pepper if desired.
- Transfer the brussels to serving plate or dish. Toss with the orange segments, avocado and pomegranate seeds. Drizzled with pomegranate molasses or balsamic glaze. Serve immediately!
User Reviews
Overall Rating
5
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