Today we are making a classic Moroccan orange salad with a fragrant dressing made with cinnamon and orange blossom water. It makes a delicious side, dessert, or snack and comes together in just 10 minutes.
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Many traditional Moroccan recipes are usually accompanied by a side salad of some sort.
Here's everything you will need to make this one:
- oranges (or assorted citrus of your choice)
- olive oil
- orange blossom water
- toppings: honey, cinnamon (optional)
See recipe card for quantities.
Step by Step
Peel and slice the oranges. Using a paring knife, remove the peel and pith of the orange. Use your paring knife to slice off the top and bottom caps of the orange before peeling off the sides in a circular motion.
Hint: The pith is a fancy word for the white skin-like membrane between the meat and peel of the orange.
Slice into half inch thick rounds and layer on a plate. You can arrange them in alternating patterns if using different colors/varieties of citrus.
Make the dressing. In a small bowl whisk together cinnamon, salt, olive oil, and orange blossom water.
Pour over the oranges before topping with a light drizzle of honey and a dusting of cinnamon.
This salad is one of my favorites to make during the winter months here in the Pacific Northwest, as a celebration of citrus season.
As always, I encourage you to use the ingredients that are accessible to you. That said, this one is a fun one to play around with seasonal produce and let it inspire you.
I love incorporating a variety of different kinds of citrus into this recipe when possible. Some of my favorites to use include:
- Blood orange - these add a depth of citrus-y goodness and that delicious deep dark red color that we all know and love
- Grapefruit - if you like that signature grapefruit bitter sweet flavor, try adding a few slices of it into your salad for some contrasting flavors
- Pomelos, satsumas, mandarins, and more! Have fun in the produce section and try something new.
The beauty of a simple salad like this one, is that it's easy to add what you like and build off the fragrant flavors in the dressing.
Here are some ideas for delicious additions to this orange salad:
- Aliums - some finely shaved shallots, onion or even chives can add a spicy bite that pairs well with the sweet notes the oranges bring
- Carrots & fennel - the sweet and savory notes both carrots and fennel provide stand up in a delicious way when mixed with citrus.
- Nuts - as is the case in many Moroccan recipes, nuts make a wonderful addition. I recommend trying shaved almonds or toasted pistachios in this recipe.
What to Eat it With
As mentioned before, Moroccan salads are a core part of the cuisine. Salads like this one are usually served in small bowls or plates around an entree and lots of fresh bread.
Here are some of my favorite Moroccan dishes to pair with this salad:
- Chicken Tagine with Preserved Lemon & Olives
- Moroccan Couscous
- Lamb Kebabs
- Tangia (Lamb Tainge)
- Harira (Tomato Soup)
This salad is best served fresh, but can keep in an airtight container in the fridge for up to 3 days.
This salad does not stand up well to freezing.