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Moroccan Orange Salad Recipe

Moroccan Orange Salad Recipe

This recipe is inspired by a salad I had at Dar Justo in Marrakech. I loved the interesting combo of oranges, mint, and shallots but I wanted to spice it up and make it a little more substantial.  Winter salads are usually heavy on root vegetables, cabbage, and the likes but this salad is a good way to use seasonal oranges. The dish feels a little more summery, which to me is not a bad thing in the midst of whatever number snowfall we’re on in Michigan right now.  At Dar Justo, they used regular navel oranges but I’m on a Cara Cara orange kick at the moment and it turned out great.  Go ahead and give it a try and let me know what you think!  4 cups of arugula, rinsed and dabbed dry  2 oranges, peeled and sliced  1 shallot, finely diced  1/2 cup of pomegranate seeds  2 tablespoons roasted pine nuts  2 tablespoons Moroccan mint leaves, finely chopped  A drizzle of good olive oil  Juice of half a lemon  Start with roasting the pine nuts in a dry pan over medium heat until they turn fragrant and brown lightly. Set aside. Arrange the arugula on the bottom and layer the orange slices on top. Evenly distribute the shallot and pomegranate seeds and top with pine nuts and mint. Drizzle with olive oil and lemon juice and finish off with some fresh cracked pepper. Enjoy!

This recipe is inspired by a salad I had at Dar Justo in Marrakech. I loved the interesting combo of oranges, mint, and shallots but I wanted to spice it up and make it a little more substantial.

Winter salads are usually heavy on root vegetables, cabbage, and the likes but this salad is a good way to use seasonal oranges. The dish feels a little more summery, which to me is not a bad thing in the midst of whatever number snowfall we’re on in Michigan right now.

At Dar Justo, they used regular navel oranges but I’m on a Cara Cara orange kick at the moment and it turned out great.

Go ahead and give it a try and let me know what you think!

4 cups of arugula, rinsed and dabbed dry

2 oranges, peeled and sliced

1 shallot, finely diced

1/2 cup of pomegranate seeds

2 tablespoons roasted pine nuts

2 tablespoons Moroccan mint leaves, finely chopped

A drizzle of good olive oil

Juice of half a lemon

Start with roasting the pine nuts in a dry pan over medium heat until they turn fragrant and brown lightly. Set aside. Arrange the arugula on the bottom and layer the orange slices on top. Evenly distribute the shallot and pomegranate seeds and top with pine nuts and mint. Drizzle with olive oil and lemon juice and finish off with some fresh cracked pepper. Enjoy!

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