Moroccan Citrus Salad

So refreshing and light I could eat it every night! This easy citrus salad features gorgeous blood and navel oranges, radicchio and arugula. Drizzled with a scrumptious cinnamon and honey dressing and a sprinkling of toasted almonds, this "goes with just about everything salad" is my new salad BFF!!

Prep Time15

Total Time15

Course: Salad

Cuisine: Middle Eastern

Servings:

Calories: 89kcal

Author: Nancy Buchanan

Ingredients

½ head radicchio thinly sliced
2 cups arugula
1 large navel orange peeled and sliced
1 blood orange peeled and sliced
2 Tablespoons fresh lemon juice
1 Tablespoon olive oil
1 Tablespoon honey orange blossom if possible
1 ½ teaspoons orange flower water
pinch salt
⅛ teaspoon ground cinnamon
2 Tablespoons slivered almonds toasted

Instructions

In a medium-sized bowl, combine the lemon juice, olive oil, honey, orange flower water, salt and ground cinnamon. Whisk to combine.
Cut the pith and peel from the oranges and slice into ¼ inch slices. Add to the dressing and gently stir to coat.
For the salad, arrange the radicchio and arugula on a large serving platter. Lay the orange slices on top and drizzle the dressing over. Garnish with the toasted almonds.

Notes

The oranges can be peeled and marinated in the dressing for several hours ahead of time. Cover with plastic and set aside.

Orange flower water is available at some large supermarkets and middle eastern markets. You might like to check out my guide to shopping in a middle eastern market to see what other fabulous ingredients you can find there!

Serving Suggestions: This salad is incredibly versatile! It would be lovely served alongside an egg dish like this Leek, Mushroom and Yogurt Frittata or as part of a casual dinner featuring these Ras al Hanout Skewers. Grilled Pork Skewers

Nutrition