Ensalada de Naranjas y Granadas (Orange and Pomegranate Salad)

Ingredients

• 4 large oranges 4 large oranges
• 1 large pomegranate 1 large pomegranate
• 2 tablespoons olive oil (30ml) 2 tablespoons olive oil (30ml)
• 1 tablespoon lemon juice (15ml) 1 tablespoon lemon juice (15ml)
• 1 teaspoon honey (5ml) 1 teaspoon honey (5ml)
• Salt, to taste Salt, to taste
• Fresh mint leaves, for garnish Fresh mint leaves, for garnish

Nutrition

• Calories (kcal / KJ): 160 kcal / 670 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 22g, 18g
• Protein: 2g
• Fiber: 4g
• Salt: 0.1g

Preparation

1. 1.
   Peel the oranges and remove the pith. Slice them into thin rounds.
2. 2.
   Cut the pomegranate in half and gently tap the back with a spoon to release the seeds.
3. 3.
   In a small bowl, whisk together the olive oil, lemon juice, honey, and a pinch of salt to make the dressing.
4. 4.
   Arrange the orange slices on a serving platter and sprinkle the pomegranate seeds on top.
5. 5.
   Drizzle the dressing over the salad and garnish with fresh mint leaves.
6. 6.
   Serve immediately and enjoy the refreshing flavors of this Spanish salad.

Treat your ingredients with care...

• Oranges — Choose juicy and sweet oranges for the best flavor. Remove the pith completely to avoid any bitterness.
• Pomegranate — To easily release the seeds, gently tap the back of the pomegranate halves with a spoon over a bowl. This will help separate the seeds without crushing them.

Tips & Tricks

• For an extra burst of flavor, sprinkle some crumbled feta cheese or toasted almonds over the salad.
• Add a pinch of ground cumin to the dressing for a subtle earthy note.
• Serve the salad chilled for a refreshing summer dish.
• Experiment with different varieties of oranges, such as blood oranges or mandarins, to add variety to the salad.
• If pomegranates are not in season, you can substitute them with dried cranberries or raisins for a similar burst of tartness.

Serving advice

Serve this Ensalada de Naranjas y Granadas as a refreshing appetizer or as a side dish alongside grilled fish or roasted chicken. It pairs well with crusty bread or as a topping for mixed greens.

Presentation advice

Arrange the orange slices and pomegranate seeds in an alternating pattern on a large platter to create an eye-catching display. Garnish with fresh mint leaves for a pop of color.