Orange-Onion Salad with Pomegranate Dressing

Orange-Onion Salad with Pomegranate Dressing Recipe from Spain

Region / culture: Spain | Preparation time: 15 minutes | Servings: 4

Introduction

This refreshing and vibrant Orange-Onion Salad with Pomegranate Dressing is a perfect combination of sweet, tangy, and savory flavors. The juicy oranges, crisp red onions, and crunchy pomegranate seeds are all brought together with a delicious homemade pomegranate dressing.

History

This recipe is a modern twist on traditional fruit salads, combining the sweetness of oranges with the sharpness of red onions and the unique texture of pomegranate seeds. It is a popular dish in Mediterranean cuisine, where fresh and seasonal ingredients are celebrated.

Ingredients

pomegranate Dressing
4 large navel oranges
1 small red onion
4 cups chicory greens, torn
0.25 cup pomegranate seeds

How to prepare

Prepare the Pomegranate Dressing (see recipe).
Using a sharp knife, cut off the peel of the oranges, making sure to remove all the bitter white pith.
Cut the oranges and onion crosswise into slices that are 0.25 inches thick.
Separate the onion slices into rings.
On a large platter, arrange the chicory leaves and layer half of the oranges and half of the onion slices; repeat with the remaining orange and onion slices.
Sprinkle the top with pomegranate seeds.
Serve immediately with the Pomegranate Dressing.

Variations

Add some crumbled feta cheese or goat cheese for a creamy and tangy twist.
Substitute the oranges with grapefruit or blood oranges for a different flavor profile.
Mix in some toasted nuts or seeds for added crunch.

Cooking Tips & Tricks

Make sure to remove all the bitter white pith from the oranges to avoid any bitterness in the salad.

- Toss the greens with the dressing just before serving to keep them crisp and fresh.

- For a more intense flavor, let the salad marinate in the dressing for a few minutes before serving.

Serving Suggestions

This salad is perfect as a light and refreshing side dish for grilled chicken or fish. It can also be served as a starter or appetizer before a main meal.

Cooking Techniques

Use a sharp knife to cut the oranges and onions into thin slices for a more elegant presentation.

- Toss the greens with the dressing just before serving to prevent them from wilting.

Ingredient Substitutions

Substitute the red onions with shallots or green onions for a milder flavor.

- Use mixed greens or arugula instead of chicory for a different texture.

Make Ahead Tips

You can prepare the pomegranate dressing and cut the oranges and onions ahead of time, but assemble the salad just before serving to keep it fresh and crisp.

Presentation Ideas

Arrange the salad on a large platter or individual plates for a beautiful and colorful presentation. Garnish with fresh herbs or edible flowers for an extra touch of elegance.

Pairing Recommendations

This salad pairs well with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio. It also goes well with sparkling water or a fruity iced tea.

Storage and Reheating Instructions

This salad is best enjoyed fresh, but any leftovers can be stored in an airtight container in the refrigerator for up to 1 day. The greens may wilt slightly, so toss them with a little extra dressing before serving.

Nutrition Information

Calories per serving

Calories: 130

Carbohydrates

Total Carbohydrates: 28g

Dietary Fiber: 6g

Sugar: 18g

Fats

Total Fat: 1g

Saturated Fat: 0g

Trans Fat: 0g

Proteins

Protein: 2g

Vitamins and minerals

Vitamin C: 120% DV

Vitamin A: 15% DV

Calcium: 6% DV

Iron: 4% DV

Alergens

This recipe is gluten-free, dairy-free, and nut-free.

Summary

This Orange-Onion Salad with Pomegranate Dressing is a healthy and nutritious dish that is low in calories and fat, but high in vitamin C and fiber.

Summary

This Orange-Onion Salad with Pomegranate Dressing is a delightful combination of flavors and textures that is sure to impress your guests. With its vibrant colors and fresh ingredients, it is the perfect dish for any occasion.

How did I get this recipe?

I remember the sense of wonder I felt when I first saw this recipe for Orange-Onion Salad with Pomegranate Dressing. It was many years ago, back when I was a young girl learning the ropes in the kitchen from my own grandmother. She was a master in the culinary arts, and every time I watched her cook, I was filled with awe and admiration.

One summer afternoon, while flipping through the pages of an old cookbook that belonged to my grandmother, I stumbled upon a recipe that caught my eye. It was a vibrant and colorful salad that combined the sweetness of oranges with the sharpness of onions, topped with a tangy pomegranate dressing. I had never heard of such a combination before, and I couldn't wait to try it out.

I eagerly showed the recipe to my grandmother, who smiled and nodded approvingly. She told me that she had learned to make this salad from a friend who had traveled to a faraway land and brought back with her the most exotic and delicious recipes. My grandmother had immediately fallen in love with this particular salad and had made it many times since then.

With my grandmother's guidance, I set out to make the Orange-Onion Salad with Pomegranate Dressing. The first step was to peel and slice the oranges, making sure to remove all the white pith so that only the juicy segments remained. Next, I thinly sliced the red onions and soaked them in cold water to mellow out their sharpness.

For the pomegranate dressing, I juiced a couple of ripe pomegranates and mixed the juice with a splash of olive oil, a hint of honey, and a squeeze of lemon. The dressing was a beautiful ruby red color, and its sweet and tangy flavor complemented the oranges and onions perfectly.

As I assembled the salad, layering the orange slices with the onions and drizzling the pomegranate dressing on top, I couldn't help but marvel at the vibrant colors and fragrant aromas that filled the kitchen. My grandmother watched me with pride, her eyes twinkling with joy.

When the salad was finally ready, we sat down to enjoy it together. The combination of flavors was a revelation – the sweetness of the oranges balanced by the sharpness of the onions, all brought together by the tangy pomegranate dressing. It was a symphony of tastes and textures, a culinary masterpiece that transported me to a world of exotic flavors and ingredients.

From that day on, the Orange-Onion Salad with Pomegranate Dressing became a staple in our household. I made it for family gatherings, dinner parties, and just for myself when I wanted a taste of something special. Each time I made it, I remembered that first sense of wonder and awe that I had felt when I first saw the recipe in my grandmother's cookbook.

Over the years, I have made some adjustments to the recipe, adding my own touches and twists to make it truly my own. But the essence of the salad remains the same – a celebration of fresh, vibrant ingredients and bold, unexpected flavors.

Now, as I pass on this recipe to you, my dear grandchild, I hope that you will feel the same sense of wonder and excitement that I felt all those years ago. May this Orange-Onion Salad with Pomegranate Dressing bring you joy and inspiration in the kitchen, just as it has done for me. And may it remind you of the love and legacy that we share as a family, passed down from generation to generation. Bon appétit!