Moroccan Orange and Cinnamon Salad

About This Recipe

This orange salad is a common sight at the end of a Moroccan meal or as a bright counterpoint to a rich, spiced tagine, its clean sweetness cutting through heavier dishes without adding heaviness itself. Oranges are peeled completely, removing all pith, and sliced into thin rounds or segments, then dressed with just a touch of orange blossom water and a dusting of cinnamon — restraint is the key technique here, since the fruit needs almost no help. Chopped dates or toasted almonds are often scattered on top for texture, and the whole thing is best served chilled, letting the citrus juices pool at the bottom of the plate to spoon over each slice.

Ingredients

Serves 4

• 6navel oranges
• 1 tbsporange blossom water
• 1 tspground cinnamon
• 2 tbsphoney
• 1/4 cuppitted dates(chopped)
• 2 tbsptoasted sliced almonds
• 1 tbspfresh mint(chopped, for garnish)

Instructions

1. 1

   Peel the oranges

   Cut the top and bottom off each orange, then slice away the peel and all white pith following the curve of the fruit.

2. 2

   Slice

   Slice the peeled oranges into thin rounds, discarding any seeds, and arrange on a serving plate, catching any juice.

3. 3

   Dress

   Drizzle the oranges with orange blossom water and honey, then dust generously with cinnamon.

   Use orange blossom water sparingly — a little goes a long way and too much turns soapy.

4. 4

   Add toppings

   Scatter chopped dates, toasted almonds and mint over the top.

5. 5

   Chill and serve

   Refrigerate at least 20 minutes before serving so the flavors meld and the salad is properly cold.

Variations

• •

  Adding thin slices of red onion gives a savory Moroccan version sometimes served alongside grilled meats.

• •

  A version with pomegranate seeds instead of dates adds tartness and color.

• •

  Blood oranges can be used in season for a deeper color and slightly more tart flavor.

Storage

Refrigerate covered up to 2 days; the oranges will release more juice over time, which is fine, but add nuts just before serving so they stay crisp.

Frequently Asked Questions