Orange Pomegranate Salad

Orange Pomegranate Salad

Two luscious fruits come together for a salad that’s not only delicious, but unusually nutrient-dense. Unlike lettuce or greens based salads, where you’d simply add the ingredients to a bowl and toss with the dressing, this salad is arranged elegantly on a plate, making it the perfect edible centerpiece to your next summer meal.
Course Appetizer, Main Course, Main Dish, Salad, Salads
Cuisine Mediterranean


  • 5 medium Limoneira® oranges
  • 1 pomegranate seeds cleaned
  • 4 sprigs fresh mint leaves chopped
  • 1 cup red onions very thinly sliced


  • 1 Limoneira® lime juice only
  • 1/2 teaspoon ginger minced
  • 2 tablespoons honey
  • 1 tablespoon champagne vinegar


  • Zest the oranges carefully, leaving the fruit intact.
  • Using a very sharp fruit knife, cut away a small slice at the navel and bottom of the fruit.
  • Cut the oranges into thin slices – as thin as you can so that they stay together. Then, cut away all the pith around the outer rim. If you want to create a decorative look, you can square the edges so that instead of rounds, they are octagons.
  • Arrange a layer of orange slices on a plate or platter. Sprinkle with red onion slices, chopped min, and top with pomegranate seeds. Depending on the size of your plate, you can do it in one or multiple layers, each with the jewel-red seeds in between.
  • Combine the ingredients for the dressing in a small bowl and stir to blend well.
  • Drizzle over the salad. If it works out to multiple layers, you can drizzle a little in between as well.
Keyword Oranges
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