You’ll love this easy and bright Mediterranean orange salad! Slices of sweet Navel oranges are given a lift with the addition of pomegranate seeds (arils), fresh mint, and a honey-lime dressing. A festive and light addition to any dinner!
Read the post above for a few important tips.
- 1 1/2 oz thinly sliced red onions (about 1 cup)
- 25 fresh mint leaves, chopped
- 6 Navel oranges, peeled, sliced into rounds
- Pinch kosher salt
- Pinch sweet paprika
- pinch ground cinnamon
- Seeds (arils) of 1 pomegranate
- 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.
- Cook’s Make-Ahead Tips: This salad is best made and served fresh, but if you’d like to do some prep in advance you can. You can peel and slice the oranges 1 night ahead, be sure to save them in the fridge in their own tight-lid container. You can also prepare the pomegranate arils (seeds) and save them in the fridge in their own container. The dressing can also be prepared and saved in the fridge for one night. Give it a good shake before using. When ready, assemble the salad as instructed.
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- Category: Salad
- Method: No Cook
- Cuisine: Mediterranean
Keywords: Orange Salad, Orange Pomegranate Salad, Pomegranate Salad