Photo: Jennifer Causey
Serves 6 (serving size: about 1 cup)

Be sure to toss the salad gently so the pieces of orange and avocado keep their shape. Pair with a fall chili or tacos.

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.

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