Description
A vibrant and refreshing Citrus Brussels Pomegranate Salad featuring tender sautéed Brussels sprouts combined with juicy orange segments, creamy avocado, and sweet-tart pomegranate arils, finished with a drizzle of pomegranate molasses. This salad offers a delightful balance of flavors and textures, perfect as a nutritious side dish for any meal.
Ingredients
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
- ⅓ cup pomegranate arils
Liquids & Oils
- 1 tablespoon olive oil
- 2 tablespoons orange juice
- Pomegranate molasses, for drizzling
Seasonings
- Salt and pepper to taste
Instructions
- Prepare the Brussels sprouts: Remove the stems from the Brussels sprouts and thinly slice them to ensure even cooking and a tender bite.
- Sauté the Brussels sprouts and garlic: Heat olive oil in a large skillet over medium heat. Add the sliced Brussels sprouts with a pinch of salt and pepper, then add the minced garlic. Stir frequently as the Brussels sprouts soften slightly, cooking until just tender but still vibrant, about 7-8 minutes.
- Add orange juice and finish cooking: Pour in the orange juice and continue cooking for an additional 2 to 3 minutes to allow the flavors to meld and the Brussels sprouts to absorb the citrus notes. Taste and adjust seasoning with additional salt and pepper if needed.
- Assemble the salad: Transfer the cooked Brussels sprouts to a serving plate or dish. Gently toss with orange segments, avocado slices, and pomegranate arils to combine fresh textures and flavors.
- Drizzle and serve: Finish by drizzling pomegranate molasses over the salad for a sweet and tangy glaze. Serve immediately to enjoy the vibrant flavors and the contrast of warm and cool ingredients.
Notes
- For a vegan option, ensure the pomegranate molasses does not contain any additives from animal products.
- Use fresh oranges for the best natural sweetness; blood oranges can add a unique color and flavor twist.
- To make preparation easier, slice the Brussels sprouts using a mandoline or food processor carefully.
- This salad is best served fresh to maintain the brightness of the flavors and the texture of the avocado.
- Substitute balsamic glaze if pomegranate molasses is unavailable for a similar sweet-tart finish.
Nutrition
- Serving Size: 1/4 of recipe (approx. 200g)
- Calories: 150 kcal
- Sugar: 9 g
- Sodium: 150 mg
- Fat: 9 g
- Saturated Fat: 1.3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 6 g
- Protein: 4 g
- Cholesterol: 0 mg
