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

Karen Rankin
This Story Originally Appeared On cookinglight.com

Gallery

Jennifer Causey

Recipe Summary

Yield:
Serves 6 (serving size: about 1 cup)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

Nutrition Facts

142 calories; fat 9g; saturated fat 1g; fat 7g; protein 3g; carbohydrates 16g; fiber 6g; sodium 97mg; calcium 0 5% DV; potassium 0 13% DV; sugars 8g; added sugar 0g.
Advertisement
Advertisement