My delicious Persian inspired orange and pomegranate salad
Updated: Nov 4, 2019
A sweet yet tangy Persian inspired pomegranate and orange salad with a honey dressing is perfect for a side at any BBQ. Nice as a fresh accompaniment to a roast chicken or perfect as it is, with the addition of some grilled goats cheese or sliced chicken breast as a filling tasty main.
This salad is packed full of flavour, with the sweet oranges, the bite of the pomegranate, a crunch of toasted almonds and the sweet warming of the dressing. Perfect!
Prep Time : 10 mins
Serves : 4 as a side salad
Difficulty : Easy
2 tablespoons of runny honey
1.5 tablespoon balsamic vinegar
4 tablespoons of olive oil
1/2 teaspoon of cinnamon
1/4 teaspoon nutmeg
Pinch salt and pepper
100gr baby spinach
Half a pomegranate
2 tablespoons of toasted almonds
1 - Mix all the dressing ingredients together.
2 - Peel the oranges with a knife. To do this cut the bottom and top off the orange and cut from top downwards just under the peel and pith.
3 - Cut the oranges into slices or into segments, whichever you prefer.
Get all the seeds out of the pomegranate and set aside (be careful, pomegranate juice stains).
4 - Put the almonds into a small pan and lightly toast over the hob - make sure they don't burn.
5 - Place the washed leaves and orange in a serving bowl and top with the pomegranate seed and the toasted almonds.
6 - Dress just before serving.
Rocket man - You can add rocket if you fancy a more peppery kick.
No meat, No problem - Grill goats cheese and add to the top of the salad just before you put the dressing and almonds on for a delicious vegetarian main.
Protein power - Grill a chicken breast, slice and add for a tasty and carb free main.
**One last thing - Pomegranate juice stains EVERYTHING, so be careful unless you want it to look like you murdered someone in the kitchen**