Description
This vibrant Citrus Brussels Pomegranate Salad combines the warm, sautéed Brussels sprouts with fresh, juicy orange segments, creamy avocado slices, and bursts of sweet-tart pomegranate arils. Drizzled with tangy pomegranate molasses, this 30-minute recipe offers a perfect balance of textures and flavors, making it a refreshing yet hearty side or light meal.
Ingredients
Salad
- 2 pounds Brussels sprouts, stems removed and thinly sliced
- 2 garlic cloves, minced
- 2 oranges, peeled and segmented
- 1 avocado, thinly sliced
- ⅓ cup pomegranate arils
Dressing & Seasoning
- 2 tablespoons orange juice
- 1 tablespoon olive oil
- Salt and pepper, to taste
- Pomegranate molasses, for drizzling
Instructions
- Prepare the Brussels Sprouts: Remove the stems from the Brussels sprouts and thinly slice them to ensure even cooking and tender texture.
- Sauté Brussels Sprouts and Garlic: Heat olive oil in a large skillet over medium heat. Add the sliced Brussels sprouts, season with a pinch of salt and pepper, then stir in the minced garlic. Cook, stirring frequently, until the Brussels sprouts soften slightly and turn a mild golden color, about 6-8 minutes.
- Add Orange Juice and Finish Cooking: Pour in the orange juice and continue cooking for another 2-3 minutes, allowing flavors to meld and Brussels sprouts to become tender but still slightly crisp. Taste and adjust seasoning with salt and pepper as needed.
- Combine Salad Components: Transfer the sautéed Brussels sprouts to a serving dish. Gently toss with the peeled orange segments, thinly sliced avocado, and pomegranate arils to combine warm and fresh elements.
- Drizzle and Serve: Drizzle the salad generously with pomegranate molasses or balsamic glaze to add a tangy sweetness. Serve immediately to enjoy the contrast of warm and fresh textures.
Notes
- For a nuttier flavor, consider adding toasted walnuts or pecans.
- Use pomegranate molasses or a high-quality balsamic glaze depending on preference.
- To make this vegan and vegetarian friendly, ensure no honey-based pomegranate syrup is used.
- Can be served warm or at room temperature.
- To save time, Brussels sprouts can be pre-sliced and stored refrigerated up to one day before cooking.
