You will love this simple and easy Mediterranean Orange Pomegranate Salad recipe. This salad is an ideal meal for a light lunch or as a refreshing side dish during summer days.
The combo of sweet oranges and pomegranate seeds, serving as a base and sprinkle of feta and other spices gives you a perfect taste and texture.
This Mediterranean Orange Pomegranate Salad is a celebration of vibrant colors, textures, and tastes, bringing together the freshness of oranges and the richness of pomegranate seeds.
This salad is arranged on a platter. It is because it gives a bright visual presentation as well as all of the flavors are evenly distributed in every bite.
WHY YOU WILL LOVE THIS RECIPE
- Nutrient-Rich: The star ingredients of this recipe, oranges and pomegranates are both rich in vitamins and antioxidants. As a result, this Mediterranean Orange Pomegranate Salad becomes a nutritional powerhouse.
- Balanced Flavor Profile: The sweet and tangy combination of oranges and pomegranates, paired with the savory undertones of olives and feta, creates a well-balanced flavor profile.
- Effortless and Quick: This recipe needs only a handful of ingredients and minimal preparation, this salad comes together effortlessly, making it an ideal choice for busy days.
- Versatile and Adaptable: This recipe serves as a versatile canvas. You can add grilled chicken or chickpeas to make this recipe a hearty meal. You can also serve it as a refreshing side alongside grilled fish or roasted vegetables.
INSTRUCTIONS TO MAKE MEDITERRANEAN ORANGE POMEGRANATE SALAD
INGREDIENTS YOU WILL NEED
- Orange: You will need 6 navel oranges that should be peeled and sliced roundly. Fresh oranges add a burst of flavor and Vitamin C to the salad.
- Pomegranate Seeds: You will need a cup of pomegranate seeds; these ruby-red jewels not only contribute a crispy crunch but are also rich in antioxidants.
- Fresh Mint: You will need about chopped 25 mint leaves that adds freshness.
- Kosher Salt: You will need a pinch of kosher salt.
- Sweet Paprika: You will need a pinch of sweet paprika.
- Ground Cinnamon: You will need a pinch of ground cinnamon.
- Thinly Sliced Red Onions: You will need 1 ½ oz thinly sliced red onions (about 1 cup). Soak the onions in water for about 5-10 minutes.
- Lime Juice: You will need a juice of one lemon to enhance the taste of salad.
- Extra Virgin Olive Oil: You will need 1 tablespoon of extra virgin olive oil which acts as an binding agent.
- Honey: You will need one tablespoon of honey for a touch of unique sweetness.
- Orange Blossom Water: You will need one and half teaspoon of orange blossom water. Its optional.
HOW TO MAKE MEDITERRANEAN ORANGE SALAD: STEP BY-STEP
Step 1: Prepare the Dressing
It is super simple, Take a small bowl ora mixing jar combine the lime juice, olive oil, honey, and if you want, a bit of orange blossom water.
Step 2: Prepare the Oranges and Onions
Slice the oranges in the round shape, they not only looks so pretty but really help with texture. prepare the onions by using my trick. Soak the sliced onions into iced cold water for about 5-10 minutes.
Step 3: Prepare the Pomegranate Arils
There are some techniques by which you can easily take out the pomegranate arils. It is a messy process, and if you have to avoid it and wanted to use store bought packaged pomegranate seeds, that is fine.
Step 4: Assemble the Salad
Take a salad platter, arrange mint leaves to make a bed for the salad then place the oranges and the onions on it. Sprinkle a pinch of salt, sweet paprika, and cinnamon. Now spread the pomegranate seeds on top. you can again sprinkle some fresh mint leaves for presentation and freshness
Pleasantly chilled, the Mediterranean Orange Pomegranate Salad offers a refreshing respite on warm days. The crispness of refrigerated oranges and pomegranate seeds combined with the cool, creamy feta creates a delightful contrast of temperatures in each bite.
To intensify the experience, assemble the salad and let it chill for at least 30 minutes before serving. Serving on chilled plates ensures that every forkful maintains its cool allure, making this Mediterranean Orange Pomegranate Salad a delightful and invigorating addition to any meal.
- Use fresh and ripe oranges for the best flavor.
- Feel free to adjust the quantity of feta, olives, or mint based on your personal preferences.
- If you’re planning, you can prepare the citrus base of the salad ahead of time.
- Serving the pomegranate orange salad recipe enhances the overall experience, making it a perfect choice for a cooling and satisfying dish.
- Try serving the Mediterranean Orange Pomegranate Salad in different ways, whether neatly plated or casually tossed.
Store any leftover Mediterranean Orange Pomegranate Salad in an airtight container in the refrigerator.
A freshly made pomegranate and orange salad can typically be stored in the refrigerator for up to two days. However, the exact freshness may vary depending on the ripeness of the fruits and other ingredients used.
It’s advisable to store the salad without dressing and add it just before serving to avoid sogginess.
I have noticed that storing red onion overnight in a salad can intensify its smell and taste. Red onions contain sulfur compounds, and when cut, they release enzymes that create a strong aroma.
To minimize the impact of the onion’s flavor, consider soaking the sliced onions in cold water or vinegar for about 10-15 minutes before adding them to the salad. This can help mellow the taste and reduce the strong scent.
- Protein Boost: To make a complete meal, consider adding grilled chicken strips or chickpeas. The additional protein not only enhances the salad’s nutritional profile but also transforms it into a satisfying main course.
- Nutty Crunch: Elevate the texture by adding toasted pine nuts or slivered almonds. The nutty crunch provides a delightful contrast to the juicy fruits.
- Herb Infusion: You can experiment with different fresh herbs to impart varying aromatic notes. Fresh basil or parsley can bring a herbaceous undertone.
- Red Onion Rings: You can introduce a mild sharpness by adding thinly sliced red onions. Their vibrant color and subtle bite contribute to the complete balance of flavors in the salad.
HOW TO SERVE
- Pair the salad with grilled chicken, fish, or shrimp for a wholesome and balanced meal.
- Serve alongside roasted vegetables such as zucchini, eggplant, or bell peppers.
- Pile the salad into a pita or wrap for a Mediterranean-inspired sandwich.
- Arrange the salad on a bed of fresh greens, such as spinach or arugula, to create a more substantial and visually appealing salad.
FREQUENTLY ASKED QUESTIONS
Can I use canned oranges for this salad?
While fresh oranges are recommended for optimal flavor and texture, you can use canned mandarin oranges as a convenient alternative. Ensure they are well-drained before incorporating into the salad.
Can I prepare the salad in advance?
Yes, you can assemble the citrus base in advance, refrigerating it until you’re ready to serve. However, it’s advisable to add the feta and mint just before serving to maintain their freshness and integrity.
What’s the best way to peel and slice oranges for this salad?
To achieve round slices, start by cutting off the top and bottom of the orange, then carefully slice off the peel, following the curve of the fruit. Finally, slice the peeled orange into rounds.
Can I use a different sweetener instead of honey in the dressing?
Yes, you can use maple syrup, agave nectar, or a sugar substitute of your choice to sweeten the dressing.
How long does the salad last in the refrigerator?
When stored in an airtight container, the salad can last up to two days in the refrigerator. However, for the best texture and flavor, it’s recommended to consume it within the first day.
Can I use a different dressing for this salad?
While the recipe suggests using extra virgin olive oil, feel free to experiment with different dressings. Balsamic vinaigrette or a honey mustard dressing can add interesting flavor variations to the salad.
Mediterranean Orange Pomegranate Salad
- 1 Salad platter
- Mixing Jar
- 6 navel oranges, peeled and sliced
- 1 cup pomegranate seeds
- 25 mint leaves, chopped
- Pinch of kosher salt
- Pinch of sweet paprika
- Pinch of ground cinnamon
- 1 1/2 oz thinly sliced red onions (about 1 cup), soaked in water
- Juice of one lemon
- 1 tbsp extra virgin olive oil
- 1 tbsp honey
- 1.5 tsp orange blossom water (optional)
- 1. Prepare the Dressing:In a small bowl or mixing jar, combine lime juice, olive oil, honey, and orange blossom water (if using).
- 2. Prepare the Oranges and Onions:Slice the oranges roundly and soak the red onions in iced cold water for 5-10 minutes to mellow their flavor.
- 3. Prepare the Pomegranate Arils:Extract pomegranate arils using your preferred method or use store-bought packaged seeds.
- 4. Assemble the Salad:On a salad platter, arrange mint leaves as a bed, place sliced oranges and onions on top. Sprinkle with salt, sweet paprika, and ground cinnamon. Spread pomegranate seeds over the top, and garnish with fresh mint leaves.
- Soak red onions in cold water or vinegar for 10-15 minutes to mellow their taste.
- Experiment with different herbs and nuts for added flavor and texture.
- Calories: 200
- Protein: 3g
- Carbohydrates: 30g
- Dietary Fiber: 5g
- Total Fat: 8g
- Saturated Fat: 2g
- Monounsaturated Fat: 5g
- Polyunsaturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 200mg
- Potassium: 300mg
- Sugar: 20g
- Vitamin C: 40mg
- Calcium: 50mg
- Iron: 1mg