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Pomegranate, Avocado, and Citrus Brussels Sprouts Salad

Pomegranate, Avocado, and Citrus Brussels Sprouts Salad


Serves 6 (serving size: about 1 cup)

Shredded Brussels sprouts are a great canvas for color, here in the form of ruby-hued pomegranate seeds and navel orange sections. Be sure to toss the salad gently so that the pieces of orange and avocado keep their shape. If you don’t have a shallot, you can substitute finely chopped red onion; soak for a few minutes in cold water first to remove its sometimes-pungent bite. This salad would pair nicely with a fall chili or tacos.


  • 2 navel oranges
  • 1/2 cup pomegranate arils
  • 2 tablespoons olive oil
  • 2 tablespoons chopped shallot
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 (12-oz.) pkg. shaved fresh Brussels sprouts
  • 1 cup diced avocado

Nutritional Information

  • Calories 142
  • Fat 9g
  • Satfat 1g
  • Unsatfat 7g
  • Protein 3g
  • Carbohydrate 16g
  • Fiber 6g
  • Sodium 97mg
  • Calcium 5% DV
  • Potassium 13% DV
  • Sugars 8g
  • Added sugars 0g

How to Make It

Step 1

Peel and section oranges over a medium bowl; reserve sections. Squeeze remaining membranes over bowl; reserve juice. Add pomegranate arils, olive oil, shallot, salt, and pepper to juice, stirring with a whisk.

Step 2

Add reserved orange sections, shaved fresh Brussels sprouts, and avocado to juice mixture; toss gently to coat.

Watch the video: How-To Roast Brussels Sprouts - Clean Eating Recipe