Moroccan Orange and Cinnamon Salad

This naturally sweet dessert delivers abundant vitamin C and antioxidants with a healthy protein crunch from toasted almonds and zero added sugars.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 4 large oranges (peeled and sliced into rounds, 600 g) · 282 kcal in the whole recipe
• 1/2 cup pomegranate seeds (100 g) · 90 kcal in the whole recipe
• 1/4 cup sliced almonds (30 g) · 174 kcal in the whole recipe
• 2 tbsp fresh mint (finely chopped, 10 g) · 4 kcal in the whole recipe
• 1 tsp orange blossom water
• 1 tsp ground cinnamon

Method

1. Peel the oranges completely, removing all white pith, and slice them into thin round wheels.

   

2. Dry-toast the sliced almonds in a non-stick skillet over medium heat for 2-3 minutes until golden and fragrant.

   

3. Arrange the orange slices neatly on a serving platter, sprinkle with ground cinnamon, and drizzle over the orange blossom water.

   

4. Garnish with pomegranate seeds, toasted sliced almonds, and fresh mint leaves before serving cold.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.