Ingredients
- 560 grams oranges, whole (4 seedless oranges, peeled, pith removed, chopped)
- 190 grams dates (8 medjool dates, pitted, quartered lengthwise or 8 medjool dates, chopped)
- 1 cup almonds, chopped (toasted, skin on)
- Pomegranate seeds (seeds from 1 pomegranate, arils)
- 52 grams red onion (1/2 onion, chopped or 1/2 red onion, cut into thin strips)
- 3 tablespoons chopped mint leaves (to taste)
- 3 tablespoons chopped cilantro leaves (to taste)
- FOR CITRUS VINAIGRETTE
- 1 orange, whole (zest of) and (juice of)
- 1 lemon, whole (zest of) and (juice of)
- 1 tablespoon red wine vinegar
- 1 teaspoon kosher salt
- 1 cup olive oil (extra-virgin)
How to Make
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Step 1: Toast nuts in 350F oven, about 5 to 10 minutes.
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Step 2: For salad, in large bowl, combine oranges, dates, almonds, pomegranate seeds, onion, mint and cilantro and toss well.
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Step 3: For citrus vinaigrette, in bowl, combine orange and lemon zest and juice, vinegar and salt.
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Step 4: Whisk in oil until emulsified. (Makes about 1-1/2 cups.).
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Step 5: To serve, drizzle salad with Citrus Vinaigrette to taste. (Refrigerate remainder for another use.) Toss.
We hope you enjoy this recipe!
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