Shredded Citrus Brussels Sprouts Salad with Avocado and Pomegranate.
Our favorite citrus brussels sprouts salad is loaded with creamy avocado, sweet orange and tangy pomegranate.
It’s ridiculously good!
Tons of sweet and tart taste throughout.
And it’s also super pretty on your table.
This Thanksgiving side dish might be a little out of the comfort zone for some people, but it’s light and fresh and tangy and fruity and really oh-so good.
See, the thing is that I have plenty of savory, indulgent brussels sprouts recipes for Thanksgiving. My favorite is this insane brussels sprouts gratin. It is so rich and nutty and wonderful.
But if you feel it’s just TOO rich against the rest of your Thanksgiving sides, I highly suggest something lighter like this.
These brussels sprouts are shredded and quickly sauteed in some olive oil with garlic, salt and pepper. Also – a squeeze of fresh orange juice! It adds such wonderful flavor to the brussels, and that combined with cooking them in the skillet removes some of the bitterness.
But my favorite part – of course – are the toppings. We’re in a major orange phase around here – Max takes an orange for his lunch everyday. The sweet, fresh segments pair wonderfully with the shredded brussels. They are a burst of bright flavor that makes the dish shine.
Next, the avocado!
As if this even needs explaining. The creamy, mild avocado flavor complements the crunchy brussels and the combination is wonderful together.
The pomegranate arils add the prettiest jewel pop. I love them for how pretty they look on the salad, but I also enjoy eating them too. Tart, fruity bites that pop in your mouth. It’s perfect!
Finally, the only “dressing” we’re really using here is pomegranate molasses glaze. I love this one. It’s kind of like a balsamic, maybe with a hint more tartness and a the pomegranate flavor. I find that this is the perfect amount when combined with the olive oil and orange that we cook the brussels in. But if you feel like you want more dressing, add on your favorite or do a few spritzes of orange.
If brussels aren’t your thing, here’s a few other incredible Thanksgiving salad ideas!
This nutty harvest honeycrisp salad is to die for. Incredible flavorful and everyone loves it.
This thanksgiving kale salad with cranberry cinnamon vinaigrette is also wonderful.
And this pomegranate halloumi greens salad is also perfection.
Which is your pick?!
Citrus Brussels Sprouts Salad
Citrus Brussels Pomegranate Salad
- 2 pounds brussels sprouts, stems removed and thinly sliced
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- salt and pepper
- 2 tablespoons orange juice
- 2 oranges, peeled and segmented
- 1 avocado, thinly sliced
- ⅓ cup pomegranate arils
- pomegranate molasses, for drizzling
- 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!
The best bite!