Winter Salad of Oranges and Pomegranate

Winter Salad of Oranges and Pomegranate
Mark Boughton/styling: Teresa Blackburn
  • Yield: 6 servings

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.


1cup (about 1 large pomegranate) pomegranate seeds
6large oranges, peeled and sectioned
1/4cup finely chopped candied orange peel
1/2cup fresh orange juice
1tablespoon fresh lime juice
1teaspoon orange blossom water (available at Middle Eastern groceries)
6ounces sheep's milk cheese, such as Pecorino Romano
1/3cup chopped unsalted pistachios
1teaspoon pistachio oil or light-bodied extra-virgin olive oil


  1. 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.
  2. 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).

Nutritional Info *per serving

  • Calories 290
  • Fat 13g
  • Cholesterol 20mg
  • Sodium 400mg
  • Carbohydrate 37
  • Fiber 7
  • Protein 12g