Here’s a cheerful little Moroccan-inspired Citrus Salad with dates, pistachios, arugula, mint, and toasted coconut, dressed in a flavorful Citrus Shallot Vinaigrette. Full of immunity-boosting vitamin C, it is like sunshine on a plate. Vegan and delicious.

This Moroccan-inspired Citrus Salad with dates, arugula, mint, pistachios, and toasted coconut is dressed in the most flavorful Citrus Shallot Vinaigrette. It's deliciously juicy and vegan! #citrussalad #orangesalad

It is in moments when we open wholeheartedly to our actual experience, rather than trying to deny it, judge it or reject it, that grace seems most available. ~Dorothy Hunt

Every few days or so, our next-door neighbor Dexter, here in Santa Barbara leaves us the most beautiful citrus fruit by our front door. It grows from an older tree in his yard that was graphed with several different types of varieties of oranges and mandarins all coming out of the same stock. Anyways, the fruit is amazing and this is what inspired this Citrus Salad. 

Fresh citrus is paired with dates, toasted coconut, mint and pistachios giving it a very Moroccan-inspired vibe. The combination of flavors is a match made in heaven!

Here in Santa Barbara, we can get the oranges, onion, dates, mint, and pistachios all at the farmers market this time of year, making the salad especially easy to make. Yes, I feel very spoiled. 😉

Not only does this salad provide a huge burst of immune-boosting vitamin C, but it’s also such a joyful happy salad to make.

Seriously, the smell alone will cheer ya up.

And lord knows we all can use some cheering up. 😉

Ingredients in Citrus Salad

  •  coconut flakes, unsweetened, toasted
  •  red onion
  • 4-5 citrus fruits  (use a mix of oranges, blood oranges, mandarins, tangerines or other ripe citrus)
  • baby arugula
  • Medjool dates 
  •  pistachios, pecan pieces or sliced almonds
  • fresh mint leaves
  • olive oil
  • vinegar
  • shallot
  • citrus juice
  • salt and pepper

This Moroccan-inspired Orange Salad with dates, arugula, mint, pistachios, and toasted coconut is dressed in the most flavorful Citrus Shallot Vinaigrette. It's deliciously juicy and vegan! #citrussalad #orangesalad

How to make Citrus Salad

Step One: Peel and slice your citrus. You’ll need 4-5 oranges, mandarins, tangerines, etc. A mix is nice.  I prefer to slice the peel off, but do as you like. Using a mix of sizes, flavors and colors is nice too.

This Moroccan-inspired Citrus Salad with dates, arugula, mint, pistachios, and toasted coconut is dressed in the most flavorful Citrus Shallot Vinaigrette. It's deliciously juicy and vegan! #citrussalad #orangesalad

Step Two: Then grab a platter or plate and just start layering and have fun with it!

Place a couple of handfuls of baby arugula or spinach on a platter to create the base. Start layering the sliced citrus, scatter the soaked red onion, toasted coconut, dates, pistachios and scatter with mint.

Add crumbled goat cheese if you like or keep it totally vegan- up to you.

Soft, large Medjool dates are easy to prep, so always look for those.  If onions irritate your tummy, try soaking them first to remove the “bite”.

This Moroccan-inspired Citrus Salad with dates, arugula, mint, pistachios, and toasted coconut is dressed in the most flavorful Citrus Shallot Vinaigrette. It's deliciously juicy and vegan! #citrussalad #orangesalad

Step Three: Mix the Citrus Vinaigrette dressing ingredients together in a bowl or bottle and spoon some over the salad. You probably won’t need all.

Citrus Shallot Vinaigrette for Moroccan Orange Salad

Can this Be made ahead?

Feel free to assemble the citrus salad ahead, storing it in the fridge (leaving the mint and coconut off until serving) and dress it right before serving. A delicious thing to bring to a brunch or lunch gathering.

This Moroccan-inspired Citrus Salad with dates, arugula, mint, pistachios, and toasted coconut is dressed in the most flavorful Citrus Shallot Vinaigrette. It's deliciously juicy and vegan! #citrussalad #orangesalad

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On the homefront:  In truth, it has not been an easy week for me. I lost a friend to cancer, too young, too full of life. Her name was Kate.

For the longest time, I didn’t want to accept the fact that she was dying. I scoured books and the internet for unconventional cures that might help (note: don’t do this, it is not helpful) and Kate would kindly and patiently listen, while preparing me in her gentle way, of what was coming.  She was the one dying and yet, felt compassion for me and my struggle around her death. She was generous that way.

What Kate was trying to teach me, during the last year of her life, was acceptance. I was a challenging “student” and I fought it up until the very last week. I just wanted her to live so badly and couldn’t imagine her not being here.

During this past year, we watched her fill her life with all that she loved, weeding out all the nonessentials. It was inspiring.

Believe me, she lived lifetimes in that year. So rich and dense and full.

Perhaps it was her acceptance that allowed her to live so fully those last months. She went out like a shooting star. So bright and astonishing…

We who knew her, are left with this dark and silent sky.

Sylvia

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Citrus Salad with dates, arugula, mint, pistachios, and toasted coconut is dressed in the most flavorful Citrus Shallot Vinaigrette. It's deliciously juicy and vegan! #citrussalad #orangesalad

Citrus Salad Recipe


Description

This Moroccan-inspired Citrus Salad with dates, arugula, mint, pistachios, and toasted coconut is dressed in the most flavorful Citrus Shallot Vinaigrette. It’s deliciously juicy and vegan!


Ingredients

Scale

Citrus Vinaigrette: 

Orange Salad:

  • 1/4 cup  coconut flakes, unsweetened, toasted
  • 1/4 cup thinly sliced red onion
  • 35 oranges, peeled with a knife and sliced (use a mix of oranges, blood oranges, mandarins or other ripe citrus)
  • 5 ounces baby arugula (or baby spinach)
  • 1/4 cup Medjool dates, pitted and chopped
  • 1/4 cup pistachios, pecan pieces or sliced almonds
  • 1/8 cup fresh mint leaves or Italian parsley, torn
  • optional- 1/3 cup crumbled goat cheese

 


Instructions

  1. Make the dressing – stir everything together in a small bowl.
  2. Toast the coconut (in a dry skillet over low heat).
  3. Soak red onions in a bowl of salted water (this is optional, to remove the bite and bitterness- some people prefer the bite and bitterness.;)
  4. Cut the rinds off the oranges using a very sharp chef’s knife ( you can also peel by hand). Slice into 1/4 inch thick rounds.
  5. Place the arugula (or baby spinach) on a platter to form the base of the salad. Layer the orange slices over top. Sprinkle with the chopped dates, nuts and toasted coconut.
  6. Drain and scatter the red onions. If using goat cheese, crumble it over top. Add some mint leaves and spoon the dressing over top. You will probably not need all the dressing.
  7. Add more cracked pepper if you like.
  8. Serve immediately.

Notes

If making ahead, you could assemble this a few hours before, cover, refrigerate, then spoon the dressing over top right before serving.

Nutrition

  • Serving Size:
  • Calories: 216
  • Sugar: 16.4 g
  • Sodium: 102.3 mg
  • Fat: 14.2 g
  • Saturated Fat: 3.1 g
  • Carbohydrates: 23.6 g
  • Fiber: 4 g
  • Protein: 2.9 g
  • Cholesterol: 0 mg

Keywords: citrus salad, vegan citrus salad, orange salad, moroccan orange salad, citrus dressing, citrus vinaigrette

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Hi, I'm Sylvia!

Chef and author of the whole-foods recipe blog, Feasting at Home, Sylvia Fountaine is a former restaurant owner and caterer turned full-time food blogger. She currently lives in the Pacific Northwest and shares seasonal, healthy recipes along with tips and tricks from her home kitchen.

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Comments

  1. This is an absolutely delicious and visually beautiful salad even though I didn’t have a variety of colors, only navels (can’t wait for blood orange season!). I used the spinach pecans I already had on hand. I used parsley at the end because I rarely have mint but will try that next time. I did have to buy dates and bought deglet noir dates because they were organic and pitted. I cut the recipe in half because I was making it for just myself. Although I could have easily eaten all 3 servings, I saved the rest for lunch today. It was easy to put the unused sliced oranges and red onion in separate containers in the fridge and the chopped dates and pecans and toasted coconut in a baggie. I put it together again today and simply had to write a review of this lovely, refreshing salad! Thank you!!

  2. The flavors in this recipe are exquisite! I am sure it will become a long-standing family favorite.

  3. We really liked the dressing and will use it again. The dates were an usual addition and a bit chewy in a salad, however, it added some sweetness. I didn’t have any mint but could see how it would add a lot of flavor.

  4. This is a lovely salad. How could I adjust the vinaigrette for someone who cannot eat vinegar? Should I replace with more orange or lemon?

  5. This salad is so full of fresh and wonderful flavors. It was so good my husband asked me to make it again the next night, and he doesn’t even usually like arugula!

  6. I have made this several times now and always get great responses.
    It has been added to my repertoire for Christmas.

  7. So fresh and delicious. A big hit in my house and definitely being added to the salad rotation!

  8. This was wonderful. I’m always amazed at how mint elevates a dish. The dates, coconut, and pistachios made the whole texture profile perfect. We loved it.

  9. Made this last night with slight variations; I had some orange olive oil, and some coconut mango balsamic; also some orange goat cheese. It was amazing! My husband raved about how good this was! What bright flavors, and a cheerful salad for stay at home time!