Photo: Jennifer Causey
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.