Brussels Sprout, Fennel, & Orange Salad

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  • 2 pounds Brussels sprouts, trimmed and halved length-wise 
  • ½ medium Red onion, thinly sliced 
  • 1 small Fennel bulb, thinly sliced 
  • 3 navel Oranges, peeled and cut into segments 
  • ½ cup Pomegranate seeds 
  • 1/3 cup roasted and salted Pistachios, coarsely chopped 
  • 2 Tablespoons San-J Orange Sauce
  • 2 Tablespoons Red wine vinegar 
  • 1 teaspoon Kosher or fine sea salt 
  • ½ teaspoon Freshly ground black pepper 
  • 6 tablespoons Olive oil  


Servings: 8

Bring a large pot of water to a boil and have a large bowl of ice water standing by. Drop the Brussels sprouts into the water and cook until tender, 8 – 10 minutes. With a strainer or slotted spoon, transfer the Brussels sprouts to the ice water to stop the cooking and chill. Drain well. 

In a large salad bowl combine the Brussels sprouts with the sliced onion, fennel, orange segments, pomegranate seeds, and pistachios. 

In a small jar, combine the San-J Orange Sauce, vinegar, salt, pepper, and olive oil and shake until fully combined. Pour over the salad and toss to coat. 

To make ahead; make the dressing and store in refrigerator, covered, up to 1 week. The Brussels sprouts, onion, fennel, and orange segments can be combined and stored, covered, in the refrigerator up to 1 day ahead. Before serving, add the pomegranate seeds and pistachios and toss with the dressing.

* The Gluten Free recipes that appear in this website incorporate a variety of San-J's products that are Certified Gluten Free. Please be sure to consider the other ingredients to make sure they comply with your dietary needs and restrictions.

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