We’re loving this orange and mint salad. So refreshing. No need for lettuce. The honey lime dressing with the mint adds amazing flavor. The additional toppings are totally optional, depending on what you love and what you have on hand. I might add toasted pepitas, walnuts, candied pecans, toasted almonds, pomegranates, feta, dried cranberries and so on. What will you add to make it yours?
The real stars of this salad are of course the oranges. Just look at those colors!
How to Peel and Segment Oranges
Curious how I peeled the oranges to get rid of all the white pith? Check out this video on segmenting citrus fruit. For this salad, I chose half moon slices, but of course you could use full round slices or small diced oranges. Small diced oranges would be the easiest if you just want to toss this salad in a bowl and not fuss with arranging it on a platter.
Which Oranges to Use
Use as many different orange varieties as you can find. Each of them offers a unique combination of tart, sweet, sour and juiciness. I really enjoy the sweet, low acid flavor of the pink Cara Cara orange. In this salad, it helps balance out the tartness of the Moro blood orange. Don’t limit yourself to the oranges listed in the recipe. We’ve used tangerines, sumo mandarins, clementines and even grapefruit depending on what’s available in the store.
Despite their different colors, the nutrient content of the different varieties is very similar. They’re all a good source of of fiber, vitamin C, thiamine, folate, potassium and antioxidants.
Recipe for Orange and Mint Salad
Orange and Mint Salad
- 2 navel oranges, tangelos or clementines
- 2 Cara Cara oranges
- 1 Moro blood orange
- 1 Tbsp fresh chopped mint
- 2 Tbsp toasted pepitas or pomegranates
- 2 Tbsp feta or goat cheese optional
- 2 Tbsp honey, liquid
- 1 Tbsp lime juice
- 1 tsp lime zest
- Peel the oranges using a knife to ensure all the white pith is removed. For detailed instructions read How to Segment Citrus Fruit.
- Slice oranges in slices and remove any seeds. Keep the slices whole or cut into halves or quarters if you wish.
- Arrange orange slices on a platter or large plate in an attractive pattern.
- Sprinkle mint, pepitas and feta on top of arranged oranges.
- Combine honey, lime juice and zest in small bowl. Drizzle on top of oranges.
- Make several hours in advance, cover and store in fridge for easy, make ahead convenience.
Nutrition Facts (per serving)
Other Ways to Use this Orange Salad
This salad can also double as dessert or as a tasty breakfast.
The sweet honey dressing, juicy oranges and crunchy pepitas are just so good together, that we often eat this at snack time or as dessert.
Add some yogurt and granola to start your morning right. Good thing this salad keeps overnight in the fridge, so you’re set to go with leftovers from last night.
Which way do you think you’d prefer to eat this orange salad?
I’d love to see what your salad looks like when you try this recipe. Please leave take a photo and tag #getgettys so I can see it and like it!
Sign up to get articles by Getty delivered to your inbox. You’ll get recipes, practical tips and great food information like this. Getty is a Professional Home Economist, speaker and writer putting good food on tables and agendas. She is the author of Manitoba’s best-selling Prairie Fruit Cookbook, Founder of Fruit Share, a mom and veggie gardener.