Description
A vibrant and refreshing Mediterranean orange salad featuring sweet Navel oranges, tangy pomegranate seeds, fresh mint, and a honey-lime dressing, perfect as a light side dish or appetizer.
Ingredients
Scale
Salad
- 1/2 small red onion, thinly sliced
- 25 fresh mint leaves, chopped
- 6 Navel oranges, peeled and sliced into rounds
- 1 pinch kosher salt
- 1 pinch sweet paprika
- 1 pinch ground cinnamon
- 1 pomegranate, seeded (about 1 to 1 1/4 cups seeds)
Dressing
- 1 lime, juiced
- 1 tablespoon extra virgin olive oil
- 1 tablespoon honey
- 1 1/2 teaspoons orange blossom water (optional)
Instructions
- Soften the onion: Place the thinly sliced red onions in a bowl of ice water and let them soak for 10 minutes. After soaking, remove the onions from the water and pat them completely dry to reduce their sharpness.
- Make the dressing: In a small bowl, whisk together the lime juice, extra virgin olive oil, honey, and optional orange blossom water until well combined. Set the dressing aside.
- Prepare the serving platter: Sprinkle half of the chopped fresh mint leaves evenly over the platter. Arrange the peeled and sliced Navel orange rounds on top of the mint, then add the softened red onion slices.
- Season the salad: Lightly sprinkle a pinch of kosher salt, sweet paprika, and ground cinnamon over the arranged orange slices and onions to enhance the flavors.
- Add pomegranate seeds: Evenly spread the pomegranate seeds over the salad, adding a pop of color and tart sweetness.
- Dress and serve: Drizzle the honey-lime dressing over the salad to your liking. Finally, top the salad with the remaining fresh mint leaves. Let the salad rest for about 5 minutes before serving to allow flavors to meld.
Notes
- This salad is best served fresh but can be chilled for up to 1 hour before serving.
- Orange blossom water is optional but adds a lovely floral note, so include it if you have it on hand.
- For added texture, sprinkle some toasted nuts like pistachios or almonds on top before serving.
- If you prefer less sweetness, reduce the honey in the dressing to half a tablespoon.
- Use seedless oranges or blood oranges for a colorful variation.
Nutrition
- Serving Size: 1 serving
- Calories: 149.4 kcal
- Sugar: 21.8 g
- Sodium: 11.5 mg
- Fat: 3.2 g
- Saturated Fat: 0.4 g
- Unsaturated Fat: 2.2 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 5.8 g
- Protein: 2.4 g
- Cholesterol: 0 mg
