Description
This vibrant Citrus Brussels Pomegranate Salad combines tender sautéed Brussels sprouts with sweet orange segments, creamy avocado slices, and juicy pomegranate arils. Enhanced with a hint of garlic and finished with a drizzle of tangy pomegranate molasses, it’s a delightful side dish bursting with fresh flavors and contrasting textures.
Ingredients
Units
Scale
Vegetables & Fruits
- 2 pounds Brussels sprouts, stems removed and thinly sliced
- 2 garlic cloves, minced
- 2 oranges, peeled and segmented
- 1 avocado, thinly sliced
- 1/3 cup pomegranate arils
- 2 tablespoons orange juice
Oils & Seasonings
- 1 tablespoon olive oil
- Salt and pepper, to taste
- Pomegranate molasses, for drizzling
Instructions
- Prepare the Brussels Sprouts: Remove stems from the Brussels sprouts and thinly slice them to ensure even cooking and a tender texture.
- Sauté Brussels Sprouts and Garlic: Heat olive oil in a large skillet over medium heat. Add the sliced Brussels sprouts along with a pinch of salt and pepper for seasoning. Stir in the minced garlic and cook, stirring frequently, until the Brussels sprouts soften slightly and develop a mild golden color, about 6-8 minutes.
- Add Orange Juice and Finish Cooking: Pour in the orange juice and continue cooking the mixture for an additional 2 to 3 minutes, allowing the flavors to meld and the Brussels sprouts to become tender but still slightly crisp. Taste and adjust seasoning with additional salt and pepper if needed.
- Combine Salad Components: Transfer the sautéed Brussels sprouts to a serving plate or dish. Gently toss with the peeled orange segments, thinly sliced avocado, and pomegranate arils to combine fresh and juicy elements with the warm Brussels sprouts.
- Drizzle and Serve: Drizzle the salad generously with pomegranate molasses or balsamic glaze to add a tangy sweetness that complements the ingredients. Serve immediately to enjoy the contrast of warm and fresh textures.
Notes
- For extra crunch, sprinkle some toasted almonds or walnuts on top before serving.
- You can substitute pomegranate molasses with balsamic glaze if unavailable; both add a lovely tangy sweetness.
- To make this salad vegan-friendly, ensure the pomegranate molasses used contains no animal-derived ingredients.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days but are best enjoyed fresh.
Nutrition
- Serving Size: 1/4 of recipe (about 1.5 cups)
- Calories: 190 kcal
- Sugar: 9 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 1.8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 6 g
- Protein: 4 g
- Cholesterol: 0 mg
