Our favorite citrus Brussels sprouts salad is packed with creamy avocado, sweet orange and bright pomegranate for a fresh, flavorful side dish.
It’s simply delicious.
Crunchy, bright and full of flavor — sweet, tart and visually stunning on the table.
Everything you want in a salad
This makes a lovely Thanksgiving side if you want something lighter than the usual rich dishes. I love indulgent Brussels sprouts recipes too, but this one is fresh, tangy and bright — a great counterpoint to heavy sides.
The sprouts are shredded and quickly sautéed in olive oil with garlic, salt and pepper, then finished with a squeeze of fresh orange juice. The brief cooking softens the sprouts and mellows any bitterness while adding a lovely citrus note.
The toppings are the star. Sweet orange segments bring bright pops of flavor that pair perfectly with the shredded sprouts. Creamy avocado adds richness and balance, while pomegranate arils provide jewel-like bursts of tart sweetness.
Avocado and pomegranate
Avocado’s smooth texture complements the crunch of the sprouts, making each bite satisfying. Pomegranate seeds not only look beautiful but deliver tart, fruity bursts that elevate the salad.
The simple finishing touch is a drizzle of pomegranate molasses for a sweet-tart glaze. It works beautifully with the olive oil and orange used to cook the sprouts. If you prefer more dressing, add a little extra olive oil or a spritz of orange juice.
If Brussels sprouts aren’t your favorite, try one of these other Thanksgiving salads for variety: a nutty harvest salad with Honeycrisp apple, a kale salad with cranberry-cinnamon vinaigrette, or a pomegranate and halloumi greens salad. Each brings a different flavor profile to the table.
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
- 2 tablespoons orange juice
- 2 oranges, 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 sprouts with a pinch of salt and pepper. Add the minced garlic and stir. Cook, stirring often, until the sprouts soften slightly. Add the orange juice and cook 2–3 minutes more. Taste and adjust seasoning as needed.
-
Transfer the sprouts to a serving dish. Toss with orange segments, avocado slices and pomegranate arils. Drizzle with pomegranate molasses (or balsamic glaze) and serve immediately.
Did you make this recipe?
Tag your photos with #howsweeteats to share your version. I appreciate you!
The best bite!