Our favorite citrus Brussels sprouts salad combines creamy avocado, sweet orange segments and tangy pomegranate for a bright, flavorful side.
It’s unbelievably good — a perfect balance of crunch, sweet, tart and fresh.
There’s crunch and plenty of bright flavor, and it looks beautiful on the table.
It’s everything.
This dish makes a lovely, lighter Thanksgiving side when you want something fresh alongside richer favorites. If you usually prepare indulgent Brussels sprouts dishes — like a cheesy gratin — this salad offers contrast: it’s light, tangy, fruity and very satisfying.
The Brussels sprouts are thinly shredded and quickly sautéed in olive oil with garlic, salt and pepper. A squeeze of fresh orange juice while they cook adds bright citrus flavor and helps tame any bitterness, creating a tender but still crisp base for the salad.
My favorite part is the toppings. Sweet orange segments bring bursts of juicy flavor that pair perfectly with the shredded sprouts. Creamy avocado adds richness and a silky texture that balances the crunch. Pomegranate arils provide jewel-like pops of tartness and color — they are as beautiful as they are delicious.
Next, the avocado!
The mild, creamy avocado complements the crisp sprouts and citrus so well; it rounds out each bite. Pomegranate arils add a bright, tart contrast that livens the salad and gives it a festive appearance.
The finishing touch is a drizzle of pomegranate molasses or a similar glaze. It brings a sweet-tart depth that pairs beautifully with the olive oil and orange used during cooking. If you prefer more dressing, add a little extra pomegranate molasses, a splash of balsamic glaze, or a few spritzes of fresh orange.
If Brussels sprouts aren’t your favorite, there are many other Thanksgiving salad options that are just as lovely and bright. Consider a hearty harvest kale salad with apples and nuts or a greens salad with halloumi and pomegranate for similar seasonal flavors.
Citrus Brussels Sprouts Salad
Citrus Brussels Pomegranate Salad
4 people as a side dish
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
- 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 often, until the Brussels sprouts have softened slightly.
- Pour in the orange juice and cook for 2 to 3 minutes more, allowing the juice to reduce slightly and coat the sprouts. Taste and adjust seasoning with more salt and pepper if needed.
- Transfer the warm Brussels sprouts to a serving plate. Toss gently with the orange segments, sliced avocado and pomegranate arils.
- Drizzle with pomegranate molasses or a balsamic glaze to taste. Serve immediately so the avocado stays fresh and the pomegranate arils remain crisp.
Did you make this recipe?
Share a photo of your salad and tag any account you like. I appreciate seeing how you make this dish!
The best bite!