Orange Pomegranate Salad Recipe – Chili Lime Dressing & Seeds

Last Updated on 2 months by Neha Deshmukh

Orange Pomegranate Salad Recipe – Chili Lime Dressing & Seeds

Introduction

Oh, this salad! It’s honestly one of those recipes that just feels like sunshine in a bowl. I first made it last summer when I was craving something light, refreshing, and packed with flavour. The sweet oranges, juicy pomegranate, and crunchy seeds are such a delightful combination, and that chili-lime dressing? It’s the perfect zing! It’s become a regular at family gatherings, and I’m so excited to share it with you. It’s super easy to throw together, making it perfect for a quick lunch, a side dish, or even a light dinner.

Why You’ll Love This Recipe

This Orange Pomegranate Salad is a winner for so many reasons! It’s incredibly quick – ready in just 10 minutes. Plus, it’s bursting with fresh, vibrant flavours and textures. The combination of sweet, tangy, and a little bit spicy is seriously addictive. It’s also visually stunning, making it a great dish to bring to a potluck or impress guests. And honestly, it’s just good for you – packed with vitamins and antioxidants!

Ingredients

Here’s what you’ll need to make this delightful salad:

• 2 large oranges
• 1 cup pomegranate seeds
• 2 cups romaine and iceberg lettuce mix
• 1/4 cup walnuts
• 1/4 cup pumpkin seeds
• 1/4 cup sunflower seeds
• 2 tbsp olive oil (approximately 30ml)
• 1 tbsp lime juice (approximately 15ml)
• 1/2 tsp red chili flakes (approximately 2.5ml)
• 1/2 tsp mixed herbs (approximately 2.5ml)
• 1/4 tsp sea salt (approximately 1.25ml)

Ingredient Notes

Let’s talk ingredients! Using the best quality makes all the difference.

• Oranges: Look for oranges that feel heavy for their size – that means they’re juicy! Navel oranges or even blood oranges work beautifully here.
• Pomegranate Seeds: Fresh pomegranate seeds are the best, of course. But if you’re short on time, you can sometimes find them pre-seeded in the produce section.
• Lettuce: I love the mix of romaine and iceberg for the crunch, but feel free to use your favourite lettuce. Butter lettuce or spring mix would also be lovely.
• Nuts & Seeds: The combination of walnuts, pumpkin seeds, and sunflower seeds adds a wonderful variety of textures and flavours. You can toast them lightly for extra crunch!
• Olive Oil: A good quality extra virgin olive oil really shines in the dressing.
• Chili Flakes & Herbs: Feel free to adjust the amount of chili flakes to your liking. In India, we often use Kashmiri chili powder for colour and mild heat. Dried oregano, basil, or a blend of Italian herbs work well.

Step-By-Step Instructions

Alright, let’s get cooking! It’s seriously simple.

1. First, peel your oranges and slice them into thin rounds or wedges. Removing the pith (the white part) will give you a nicer texture.
2. Now, let’s tackle the pomegranate. The easiest way to get those beautiful seeds out is to halve the fruit and gently tap the back of each half with a spoon over a bowl.
3. In a large serving bowl, combine the orange slices, pomegranate seeds, lettuce mix, walnuts, pumpkin seeds, and sunflower seeds.
4. Time for the dressing! In a small bowl, whisk together the olive oil, lime juice, chili flakes, mixed herbs, and sea salt.
5. Drizzle the dressing over the salad and toss gently to coat everything evenly. Don’t overdress it – you want the ingredients to shine!
6. Serve immediately, or chill for 15-20 minutes to let the flavours meld. Chilling it slightly really enhances the taste, in my opinion.

Expert Tips

• Don’t be afraid to taste and adjust the dressing as you go. A little more lime juice for extra tang? Go for it!
• Toasting the nuts and seeds brings out their flavour and adds a lovely crunch. Just a few minutes in a dry pan is all it takes.
• If you’re prepping ahead, store the salad ingredients and dressing separately and combine them just before serving to prevent the salad from getting soggy.

Variations

This salad is super versatile! Here are a few ideas to spice things up:

• Vegan Adaptation: This recipe is already naturally vegan!
• Nut-Free Adaptation: Simply omit the walnuts and use only seeds.
• Spice Level Adjustment: For a milder salad, reduce or omit the chili flakes. For a spicier kick, add a pinch of cayenne pepper. My friend loves adding a finely chopped green chili!
• Summer Salad Variation: Add some chopped cucumber and bell peppers for an extra refreshing summer vibe.
• Festive Garnish Ideas: For a special occasion, garnish with a sprinkle of chopped fresh mint or a few edible flowers.

Serving Suggestions

This salad is fantastic on its own as a light lunch or side dish. It also pairs beautifully with grilled chicken, fish, or paneer tikka. It’s a great addition to any Indian thali!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 24 hours, but the salad is best enjoyed fresh. The lettuce may wilt slightly over time.

FAQs

• Can I prepare this salad ahead of time? You can prep the ingredients ahead of time, but I recommend assembling the salad just before serving to keep it crisp.
• What type of oranges work best in this salad? Navel oranges, blood oranges, or even mandarin oranges are all great choices.
• Can I substitute the nuts and seeds with other options? Absolutely! Try almonds, pecans, chia seeds, or flax seeds.
• How can I adjust the sweetness of the dressing? Add a tiny drizzle of honey or maple syrup to the dressing if you prefer a sweeter flavour.
• Is this salad suitable for a potluck or picnic? Yes! Just keep the dressing separate and add it right before serving.