You are here: Home » Recipes » Winter Salad of Oranges and Pomegranate Winter Salad of Oranges and Pomegranate Recipe by Our Cookbook Collection Yield 6 servings Seasonal oranges and pomegranates come together in this sweet salad that is perfect as a starter or as a dessert. Mark Boughton/styling: Teresa Blackburn PrintEmail This recipe, adapted from Dame Najmieh Batmanglij’s Silk Road Cooking: A Vegetarian Journey, takes advantage of peak winter oranges and pomegranate seeds by pairing their sweet and tart tastes with a slightly pungent cheese. The dish can be served as a light dessert as well as a first course. Ingredients 1 cup (about 1 large pomegranate) pomegranate seeds6 large oranges, peeled and sectioned1/4 cup finely chopped candied orange peel1/2 cup fresh orange juice1 tablespoon fresh lime juice1 teaspoon orange blossom water (available at Middle Eastern groceries)6 ounces sheep's milk cheese, such as Pecorino Romano1/3 cup chopped unsalted pistachios1 teaspoon pistachio oil or light-bodied extra-virgin olive oil Instructions Combine pomegranate seeds, orange segments, candied orange peel, orange juice, lime juice and orange blossom water. Cover and chill in refrigerator at least 30 minutes and up to several hours. To serve, distribute fruit mixture among 6 plates. Place a portion of cheese alongside fruit and top with chopped pistachios and a light drizzle of oil. Reprinted with permission from Cooking with Les Dames D’Escoffier (Sasquatch Books, 2008).