Salads in Morocco are a big deal. No matter what you will always find at least one, but usually several different small plates with salads served. Lately, I’ve been eating them simply as my meal. There’s a rice, potato, and corn salad (I know it sounds like a bad combination but it’s not!) that I gobble up with a fork, and then my favorite za’alook, a cold eggplant and tomato mashed salad eaten with pieces of warm, fresh bread. Most salads are light and made up with fresh, seasonal vegetables. I never get tired of them. A few weeks ago I got a comment on one of my posts from someone looking for a recipe for an orange salad.

I knew exactly what she was talking about and so took to my archives to find the link. But it wasn’t there and I realized I had never blogged this recipe. How could it be?!? Mandarins are in season right now, and large oranges are trickling in.  I decided to show you how to make this using the delicious, sweet little mandarins that we can’t get enough of.

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Moroccan Orange Salad

Really, this couldn’t be any easier.  I peeled mandarins taking care to leave the oranges in tact.  Then I carefully peeled open each orange so that the bottom was still held together by the membrane, creating this flower appearance.  It’s just for looks, so feel free to pull all the segments apart and forego this added step.  If you’re using whole, large oranges, remove the skin but leave the orange whole.  Use a very sharp knife to cut rounds out of the orange. Now how to dress them?

  • Squeeze some orange juice over the top
  • Sprinkle with cinnamon (more or less depending on what you like)
  • Sprinkle with powdered sugar

That’s it. So simple.  So delicious.

What’s your favorite Moroccan salad? (Find my salad recipes here)