Name: Mediterranean Orange Salad with Pomegranate Recipe
Prep time: 20 min
Total time: 20 min
Cuisine: Mediterranean
Ingredients: 1/2 small red onion, thinly sliced; 25 fresh mint leaves, chopped; 6 Navel oranges, peeled and sliced into rounds; 1 pinch kosher salt; 1 pinch sweet paprika; 1 pinch ground cinnamon; 1 pomegranate, seeded (about 1 to 1 1/4 cups seeds); 1 lime, juiced; 1 tablespoon extra virgin olive oil; 1 tablespoon honey; 1 1/2 teaspoons orange blossom water (optional)

There’s something truly refreshing and vibrant about this Mediterranean Orange Salad with Pomegranate Recipe. Juicy orange slices meet the crunch of pomegranate seeds and a sprinkle of aromatic spices, creating a salad that’s both beautiful and bursting with flavor. Trust me, once you try it, it’s going to become a staple in your kitchen.

A round white plate holds several layers of thin, bright orange slices arranged in a slightly overlapping pattern around the plate. On top of the oranges are thin rings of purple-red onion scattered evenly. Bright green mint leaves are placed in small clusters across the dish. Small, shiny red pomegranate seeds are scattered all over, adding a jewel-like sparkle. The orange slices have a light dusting of red spice powder, giving texture and color contrast. The plate is set on a white marbled surface partly covered with a burlap cloth. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Mediterranean Orange Salad with Pomegranate Recipe
Top Tip
How to Serve Mediterranean Orange Salad with Pomegranate Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Mediterranean Orange Salad with Pomegranate Recipe

Why You'll Love This Recipe

I get so excited to make this salad every time the oranges are in season. It feels like sunshine on a plate – bright, juicy, and perfectly balanced with a bit of sweetness and spice. Plus, it comes together in no time, which is always a win in my book.

Effortless Flavor Combination: The pairing of oranges and pomegranate seeds with warm spices and fresh mint is simply irresistible.
Perfect for Any Occasion: Whether it’s a holiday dinner or a casual lunch, this salad is a crowd-pleaser.
Vibrant and Healthy: Full of vitamin C, antioxidants, and fiber — so it’s as good for you as it tastes.
Flexible and Fun: There’s lots of room to experiment with dressings and add-ins to make it your own.

The dish shows many thin round slices of orange arranged closely in layers, each slice having a bright orange color and a smooth texture with a slight shine. On top of the orange slices, there are thin rings of light purple onion, adding a soft translucent touch. Scattered throughout are bright green mint leaves, fresh and textured with visible veins. Small, shiny red pomegranate seeds are sprinkled all over, adding pops of rich red color. A fine sprinkle of reddish-orange powder is dusted on top of the oranges and onions, giving a warm tone and slight texture contrast. The dish is set against a white marbled texture background. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Mediterranean Orange Salad with Pomegranate Recipe plays a key role, blending sweetness, tang, subtle heat, and freshness. Picking the right components will set you up for success and a salad that really shines.

Flat lay of a small white ceramic bowl filled with thinly sliced red onion rings, a neat pile of bright fresh mint leaves, six peeled Navel oranges sliced into round segments arranged beside them, a small white ceramic bowl with ruby red pomegranate seeds, one whole fresh lime cut in half showing juicy pulp, a small white ceramic bowl containing golden extra virgin olive oil, another small white ceramic bowl with amber honey, and a small white ceramic bowl holding clear orange blossom water, all sprinkled subtly with tiny piles of kosher salt, sweet paprika, and ground cinnamon, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Red onion: Soaking it in ice water mellows its bite, making those onion slices pleasantly crisp without overpowering the salad.
Fresh mint leaves: Mint adds a cooling lift – look for vibrant, fragrant leaves for the best flavor.
Navel oranges: Their sweet juiciness is the star here; easy to peel and slice for pretty rounds.
Kosher salt: Just a pinch for balance — don’t skip it as salt enhances all the other flavors.
Sweet paprika: This adds a gentle smoky warmth without heat, which compliments the fruit beautifully.
Ground cinnamon: A classic Mediterranean touch that deepens the flavor profile subtly.
Pomegranate seeds: They bring a pop of tartness and crunch that contrasts perfectly with the soft segments.
Lime juice: Freshly squeezed lime juice brightens the entire dish, helping all the flavors pop.
Extra virgin olive oil: Use a fruity, high-quality olive oil for richness and silky texture in the dressing.
Honey: A little natural sweetness rounds out the tartness and spices in the dressing.
Orange blossom water (optional): This aromatic splash lends delicate floral notes, making the salad feel special and exotic.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love mixing it up depending on what I have on hand. This Mediterranean Orange Salad with Pomegranate Recipe is forgiving and super adaptable, so don’t hesitate to make it your own by tweaking the flavors or adding a twist.

Variation: Sometimes I swap out the red onion for thinly sliced shallots when I want a milder bite. It totally changes the salad’s character in a lovely way.
Dietary adjustment: For a vegan version, simply use maple syrup instead of honey in the dressing—it works just as well!
Seasonal touch: Adding a handful of toasted walnuts or almonds lends a delicious crunch when pomegranates aren’t quite in season.
Spice it up: If you enjoy a bit of heat, sprinkle a touch of freshly ground black pepper or a pinch of chili flakes over the top.

Step-by-Step: How I Make Mediterranean Orange Salad with Pomegranate Recipe

Step 1: Soften the Onions Gently

I like to start by placing the thinly sliced red onions in a bowl of ice water for about 5 to 10 minutes. This little trick mellows out their sharpness and adds a satisfying crispness—a tip I picked up from my Mediterranean foodie friend. Just be sure to dry them thoroughly before adding to the salad to avoid watering it down.

Step 2: Whip Up the Dressing

While the onions chill, mix together fresh lime juice, extra virgin olive oil, honey, and if you’re using it, a splash of orange blossom water. Stir until combined. The dressing is light but packs a punch of citrusy sweetness that ties every element together perfectly. Don’t worry if you feel like adjusting the honey or lime — taste as you go!

Step 3: Assemble the Salad

On your serving platter, spread out half of the chopped mint leaves as a fragrant base. Then, lovingly arrange the orange slices and onions on top. Sprinkle a pinch of kosher salt, sweet paprika, and ground cinnamon all over — these spices really elevate the fruitiness. Next up: scatter the pomegranate seeds for that lively burst of color and crunch.

Step 4: Dress and Rest

Drizzle your dressing over the salad evenly, or spoon it on — I usually let people add more at the table because sometimes I want just a hint, other times a full dressing bath. Top off the dish with the remaining fresh mint leaves, and then let it sit for about 5 minutes at room temperature. This brief rest softens the edges and lets all the flavors marry beautifully before diving in.

Top Tip

Over the years, I’ve learned that a few simple techniques make this salad consistently impressive and hassle-free. Here are some of the little tricks I swear by:

Chilling Onions: Soaking the onions in ice water is non-negotiable! It takes the edge off and adds a fresh crunch that you’ll notice right away.
Juicing Oranges Carefully: When slicing oranges into rounds, thin is best for the most tender, luscious bites without the pith overwhelming you.
Balancing the Dressing: Taste as you mix the dressing. Sometimes your oranges may be sweeter or tarter, and adjusting honey or lime accordingly will keep things perfectly balanced.
Letting it Rest: Don’t rush to serve immediately. That five-minute wait after dressing lets all those great flavors settle in and mingle, taking the salad to the next level.

How to Serve Mediterranean Orange Salad with Pomegranate Recipe

Mediterranean orange salad - Serving Suggestion

Garnishes

I often finish this salad with a few extra mint sprigs just before serving — it adds a pop of green and an extra burst of freshness. Sometimes I toss on a small handful of crushed pistachios or toasted almonds for a nutty crunch that pairs wonderfully with the fruit and spices.

Side Dishes

This salad is such a versatile side, I love pairing it with grilled chicken or fish dishes, especially Mediterranean-inspired meals like lamb kebabs or herbed roasted chicken. It also complements a mezze spread beautifully alongside hummus, baba ganoush, and warm pita bread.

Creative Ways to Present

For special occasions, I like to serve this salad layered in a clear glass trifle bowl, so you can see the gorgeous colors of the oranges and pomegranate seeds. Another favorite is arranging the ingredients over a bed of arugula or baby spinach for an added peppery bite and greenery.

Make Ahead and Storage

Storing Leftovers

Because the dressing starts to break down the fruit after a while, I like to store any leftovers separately from the dressing if possible, or keep the salad refrigerated in an airtight container and eat within a day. The oranges are best fresh, but it still tastes lovely chilled the next day with the flavors slightly melded.

Freezing

This salad doesn’t freeze well because the fruit and dressing textures change dramatically. I recommend enjoying it fresh or the next day instead for the best experience.

Reheating

This is a chilled salad, so no reheating! I suggest serving straight from the fridge or at room temperature after the brief resting time to maintain freshness and flavor integrity.

Frequently Asked Questions:

Can I make this salad ahead of time?

You can prepare the oranges and pomegranate seeds a few hours ahead, but I recommend adding the dressing and mint just before serving to keep the salad fresh and vibrant. Storing the dressing separately helps avoid sogginess.

What if I don’t have orange blossom water?

Orange blossom water is optional and adds a lovely aromatic note, but if you don’t have it, you can leave it out without affecting the overall flavor too much. A little vanilla extract or rose water can be an interesting substitute if you want to experiment.

Can I use other types of oranges?

Navel oranges are great because they’re sweet and easy to slice, but you can definitely use blood oranges or Cara Cara oranges for a more colorful salad. Just adjust the sweetness of the dressing accordingly if your oranges are more tart.

How do I remove pomegranate seeds easily?

A handy trick is to cut the pomegranate in half, hold it over a bowl, and firmly tap the skin with a wooden spoon. The seeds will drop out with less mess and effort compared to pulling them out one by one.

Final Thoughts

This Mediterranean Orange Salad with Pomegranate Recipe holds a special spot on my table because it’s one of those dishes that’s as joyful to prepare as it is to eat. Its colors and flavors remind me of sunny afternoons and good company. I hope you’ll enjoy making it as much as I do — it’s a simple way to add some brightness and a little magic to your meals.