Orange and Cinnamon Salad
Sliced oranges with cinnamon is a dessert you find in slightly different forms all around the Mediterranean rim, from Moroccan tables where it closes a heavy meal to Sicilian kitchens working through the winter citrus. It relies on nothing but ripe fruit and a good dusting of cinnamon, which is exactly why it works without any added sugar. The additions here, dates for concentrated sweetness, walnuts for richness, pomegranate and mint for contrast, turn a plate of oranges into something that feels finished. Use the best oranges you can find, since they are doing all the work.
Ingredients
- 4 Oranges, peeled and sliced into rounds
- 1/2 tsp Ceylon cinnamon, ground
- 3 Medjool dates, pitted and slivered
- 1/4 cup Walnuts, toasted and chopped
- 2 tbsp Mint, slivered
- 1/2 cup Pomegranate, seeds
Method
- Cut the top and bottom off each orange, stand it on a board, and slice the peel and white pith away in strips following the curve. The bitter pith is the one thing to remove fully, since there is no sugar here to hide it.
- Slice the oranges crosswise into thin rounds and lay them out on a platter, overlapping. Pour any juice from the board over the top. That juice pools into the dressing as the plate sits.
- Dust the cinnamon evenly over the oranges. Warm spice against cold citrus is the whole idea of this dessert across North Africa and the Mediterranean, and the sweetness of the fruit is all it needs.
- Scatter the dates, walnuts, mint, and pomegranate seeds over the top. The dates add pockets of caramel sweetness, the walnuts add richness and crunch, and the pomegranate adds a tart pop. Chill for 10 minutes and serve cold.
Nutrition
Estimated per serving: 155 calories, 3 g protein, 6 g fiber, 5 mg sodium. Computed from USDA FoodData Central reference values for the main ingredients. This is an approximation, not a laboratory measurement. How these are computed.
Cost per serving is estimated from US national-average retail prices for cheap staple forms, using BLS dried-bean prices and USDA produce prices. Prices vary by store and season, so treat it as a guide, not a receipt. How this is computed.
