Orange and pomegranate salad with orange blossom cream

Orange and pomegranate salad with orange blossom cream

Donal Skehan’s winter fruit salad recipe is a healthy mix of oranges, pomegranate and pistachios served with a orange blossom and coconut cream.

Orange and pomegranate salad with orange blossom cream

This recipe makes a beautiful festive starter. Check out more of our vegan Christmas recipes for inspiration.

  • Serves icon Serves 4
  • Time icon Hands-on time 15 min

Donal Skehan’s winter fruit salad recipe is a healthy mix of oranges, pomegranate and pistachios served with a orange blossom and coconut cream.

This recipe makes a beautiful festive starter. Check out more of our vegan Christmas recipes for inspiration.

Nutrition: per serving

Calories
194kcals
Fat
12g fat (6.1g saturated)
Protein
5.2g
Carbohydrates
14.7g (14.7g sugars)
Fibre
2.9g

Ingredients

  • 4 oranges
  • 1 pomegranate
  • 2 tbsp orange blossom water (see tip)
  • 50g shelled (unsalted) pistachios, roughly chopped

For the orange blossom cream

  • 1 tsp orange blossom water
  • 125g coconut yogurt (such as CoYo)
  • 1 tsp shredded fresh mint (optional)
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

  1. To make the orange blossom cream, whisk the 1 tsp orange blossom water into the yogurt, then stir in the fresh mint, if using. Transfer to a bowl, cover with cling film and chill until needed.
  2. Using a sharp knife, cut a slice from the top and bottom of each orange – thick enough to cut into the flesh of the orange. Stand each orange on one of its flat ends on a chopping board, then carefully cut away the skin and the pith, following the curve of the orange with the blade of the knife. Slice the fruit horizontally into discs, then pour the released juices into a small bowl.
  3. Arrange the orange slices on a large plate. Cut the pomegranate in half and, holding the cut side of the pomegranate over the oranges, bash with a rolling pin so the seeds tumble out.
  4. Mix the 2 tbsp orange blossom water (see tip) with the reserved orange juice, then drizzle over the top and scatter over the chopped pistachios. Serve with the bowl of orange blossom cream on the side so your guests can help themselves.

Recipe from Fresh by Donal Skehan.

Nutrition

Nutrition: per serving
Calories
194kcals
Fat
12g fat (6.1g saturated)
Protein
5.2g
Carbohydrates
14.7g (14.7g sugars)
Fibre
2.9g

delicious. tips

  1. You can prepare this several hours in advance, cover with cling film and chill, then sprinkle with pistachios just before serving.

Buy ingredients online

Recipe By:

Donal Skehan

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Pomegranate

Avocado, pomegranate and bean salad with hazelnut dressing

A simple side salad recipe for gatherings of friends or...

Save recipe icon Save recipe icon Save recipe

Feta and pomegranate salad

This winter salad recipe really packs a punch and works...

Save recipe icon Save recipe icon Save recipe

November seasonal

Pomegranate and orange blossom bakewell tart

Try this twist on a traditional bakewell tart using pomegranate...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.