This Moroccan style orange salad with a citrus dressing is so refreshing and satisfying. Beautiful and fragrant, with contrasting flavors and textures, it is a special taste experience.
Toast the walnuts or almond slices in a single layer on a baking sheet at 400 degrees F for about 7 to 8 minutes until fragrant and golden brown at the edges. Or toast them in a preheated skillet at medium heat, for about 5 minutes. Transfer nuts to a plate and allow to cool.
Slice 3 oranges and all the radishes. Keep orange slices in a colander to drain juices.
Squeeze the remaining orange to extract 2 tablespoons of juice for the dressing.
On a serving platter, arrange the spinach leaves, followed by orange slices, radishes and toasted walnuts. Top with a sprinkle of cinnamon.
In a small bowl, whisk together olive oil, orange juice, lemon juice, orange blossom water, honey and salt to taste. Adjust the dressing, adding more honey, lemon juice or salt as per your taste. Tip: Start with 1 tablespoon orange blossom water and increase as preferred
Drizzle the citrus dressing over the salad and stir lightly. Serve immediately.
Notes
Honey: Be sure to choose thick honey. It makes the dressing thicker.
Orange Blossom Water: It is available online or at middle eastern grocery stores.
The most important thing is to keep the salad from becoming too juicy or watery.
Slice oranges carefully making sure not to bruise it or the juices will run out too much.
Whisk the dressing until thick and pour it just before serving.
Alternatively, separate the orange segments and cut them in half. If using mandarin oranges, you can leave the segments whole.
Storage: This salad tastes best freshly prepared. Store leftovers in the fridge for a day, but it will not taste as good as fresh. Do not freeze the salad.
Meal Prep: Cut oranges and radish ahead of time. Rinse spinach and drain well until completely dry. Make dressing ahead. Be sure to whisk until it becomes thick. Store salad and dressing separately until serving.
For more information on ingredients, variations and serving suggestions, scroll up the page to the blog post.