This Mediterranean Orange and Pomegranate Salad Recipe is a new favorite here on the blog. Slices of sweet Navel oranges are given a lift with the addition of pomegranate seeds (arils), fresh mint, and a honeyed lime dressing. A festive and light addition to any dinner!
There are probably a dozen or so variations of this Mediterranean orange and pomegranate salad recipe. This recipe is closest to one you would see in North Africa; places like Morocco, Tunisia or Egypt.
Only three ingredients are required to put together this refreshing, festive salad: oranges–I like sweet Navel oranges, pomegranate seeds (or arils) and red onions. There is a trick to taming the pungent red onions; simply soak them in iced water for a few minutes before using in the salad. That way, you still get that great crunch, but a much mellowed flavor–just enough to compliment the sweetness of the oranges in this orange pomegranate salad.
A generous sprinkle of fresh mint and a honeyed lime dressing finish this salad. I like to use a little orange blossom water in the dressing for added festive aroma.
This salad works great to finish a heavy holiday meal. Or next to grilled meat, chicken or fish.
- 1½ oz thinly sliced red onions (about 1 cup)
- 25 fresh mint leaves, chopped
- 6 Navel oranges, peeled, sliced into rounds
- Pinch salt
- Pinch sweet paprika
- pinch ground cinnamon
- Seeds (arils) of 1 pomegranate
- 1 lime, juice of
- 1 tbsp olive oil
- 1 tbsp honey
- 1½ tsp orange blossom water, optional
- Make the dressing. In a small bowl, mix together the lime juice, olive oil, honey and orange blossom water. Set aside.
- Place the sliced onions in a bowl of ice cold water. Set aside for 5-10 minutes, then remove the onions from the water and dry them completely.
- Prepare a serving platter. Sprinkle half the amount of chopped mint leaves on the platter, then arrange the orange slices and onions on top. Sprinkle a pinch of salt, sweet paprika, and cinnamon. Now spread the pomegranate seeds on top.
- Drizzle or spoon the dressing over the orange pomegranate salad (You can add as little or as much as you want of the dressing.)
- Finally top the salad with the remaining fresh mint leaves. Set aside for 5 minutes or so before serving.
Recommended for this recipe: orange blossom water; a serving platter like this one