Moroccan Orange Salad Recipe with Mint, Pomegranate and Pistachios

This recipe for a Moroccan orange salad with fresh mint, pomegranate arils and pistachios makes a dish that’s traditionally served after a meal as a palate cleanser or light refreshing sweets before pastries and coffee. To serve as dessert, you can distribute it between bowls or at the centre of the table with dishes of Greek-style yoghurt or whipped cream for dolloping on top, along with crushed pistachios and more fresh mint leaves.

Prep Time15

Cook Time0

Total Time15

Course: sweets, dessert, snack

Cuisine: Moroccan

Servings:

Calories: 175kcal

Author: Lara Dunston

Equipment

1 Cutting Boards
1 Paring Knife
1 Serving Platter

Ingredients

6 oranges mix of different orange types and other citrus if you like
2 tbsp citrus juice orange juice left after peeling oranges or lemon juice if too sweet
2 tbsp honey clear honey
1 tbsp orange blossom water optional if you can't source it
1 tbsp pomegranate molasses optional f you can't source it
½ tsp ground cinnamon or more if you like
2 tbsp pomegranate arils
2 tbsp pistachios
1 cup fresh mint leaves ideally baby mint leaves

Metric - US Customary

Instructions

Prepare the oranges: over a large bowl so no juice is wasted, slice the rounded ends off the oranges, peel each orange so all the skin is removed, slice the oranges thickly, and remove the pith and seeds. If not assembling the salad yet, transfer the slices to a container and refrigerate.
Make the salad dressing: pour the juice left in the bowl through a strainer over a jug. To a small lidded jar, add the juice, honey, orange blossom water, pomegranate molasses, and cinnamon. Put the lid on, shake vigorously, taste, and adjust to suit your palate.
Assemble the salad: when ready to serve, arrange the orange slices on a serving plate, evenly distribute the dressing over the salad, sprinkle on the pomegranate arils, pistachios, and fresh mint leaves. Moroccans sprinkle cinnamon over the salad; feel free to do this, too.
Serve the salad: distribute between bowls or set the salad at the centre of the table for guests to help themselves. The salad can be eaten as is or you could serve dishes of Greek yoghurt or cream to dollop onto the salad.

Nutrition