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