Our favorite citrus Brussels sprouts salad is bright, crunchy and packed with creamy avocado, sweet orange segments and jewel-like pomegranate arils.
It’s simple, refreshing and incredibly satisfying.
There’s crunch. There’s bright citrus. There’s contrast between savory and sweet. And it looks beautiful on the table.
Perfect for a lighter Thanksgiving side
This salad is a welcome change from heavier, indulgent Brussels dishes. If you want something fresh, fruity and tangy alongside richer sides, this is a great option. The sprouts are shredded, briefly sautéed with garlic and olive oil, and finished with a splash of orange juice to mellow bitterness and add flavor.
What really elevates the salad are the toppings. Sweet citrus segments bring juicy brightness, avocado adds creaminess, and pomegranate seeds provide popping tart bites and color. A drizzle of pomegranate molasses or a reduced balsamic glaze ties everything together, complementing the olive oil and orange notes in the skillet-cooked sprouts.
Why this combination works
The shredded sprouts maintain a satisfying crunch even after a quick sauté, while the citrus and pomegranate add bright acidity that balances richness on the plate. Avocado smooths the overall texture and softens each bite. Together the components create a multi-dimensional salad that’s as pleasing to the eye as it is to the palate.
The simple dressing—pomegranate molasses drizzled over the salad—adds a sweet-tart finish without weighing the dish down. If you prefer, add a little more orange juice or a splash of your favorite vinaigrette, but the molasses alone is a perfect foil to the crisp greens and juicy fruit.
If Brussels sprouts aren’t your favorite, here are a few other lighter Thanksgiving salad ideas to consider: a nutty harvest salad with Honeycrisp apple, a kale salad with cranberry-cinnamon vinaigrette, or a pomegranate and halloumi greens salad. Each offers bright flavors to complement a holiday meal.
Citrus Brussels Sprouts Salad
Citrus Brussels Pomegranate Salad
4
people as a side dish
20 mins
10 mins
30 mins
Ingredients
- 2 pounds brussels sprouts, stems removed and thinly sliced
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- Salt and pepper, to taste
- 2 tablespoons orange juice
- 2 oranges, peeled and segmented
- 1 avocado, thinly sliced
- 1/3 cup pomegranate arils
- Pomegranate molasses, for drizzling
Instructions
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Heat the olive oil in a large skillet over medium heat. Add the sliced brussels sprouts with a pinch of salt and pepper. Add the garlic and stir. Cook, stirring frequently, until the sprouts soften slightly.
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Add the orange juice and cook 2 to 3 minutes more, then taste and adjust seasoning with salt and pepper if needed.
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Transfer the warm sprouts to a serving platter. Toss with orange segments, avocado slices and pomegranate arils. Drizzle with pomegranate molasses or a reduced balsamic glaze. Serve immediately.
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The best bite!