There’s something truly refreshing about a salad that sings with bright flavors and vibrant colors, and this Citrus and Pomegranate Salad with Mint Recipe does just that. Its combination of sweet oranges, poppy pomegranate seeds, and cooling mint creates a dish that feels like sunshine on a plate—a perfect pick-me-up anytime you need a little freshness.

A round white plate holds several layers of thin, bright orange slices arranged in a slightly overlapping pattern around the plate. On top of the oranges are thin rings of purple-red onion scattered evenly. Bright green mint leaves are placed in small clusters across the dish. Small, shiny red pomegranate seeds are scattered all over, adding a jewel-like sparkle. The orange slices have a light dusting of red spice powder, giving texture and color contrast. The plate is set on a white marbled surface partly covered with a burlap cloth. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Citrus and Pomegranate Salad with Mint Recipe
Top Tip
How to Serve Citrus and Pomegranate Salad with Mint Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Citrus and Pomegranate Salad with Mint Recipe

Why You'll Love This Recipe

I remember the first time I made this salad. The crisp, juicy orange slices paired with the tart burst of pomegranate made me smile immediately. Plus, the subtle sweetness of honey and the zing from fresh lime juice and mint deliver a harmony of flavors that’s both simple and sophisticated.

Refreshing Flavor Combination: The balance of citrus sweetness, cooling mint, and tart pomegranate brightens up any meal.
Easy To Make: With minimal prep and simple ingredients, you can whip this up in about 20 minutes.
Vibrant Presentation: The colorful orange rounds and jewel-like pomegranate seeds make it as beautiful as it is tasty.
Versatile Side or Salad: Perfect for a light lunch, appetizer, or paired with your favorite main dishes.

The dish shows many thin round slices of orange arranged closely in layers, each slice having a bright orange color and a smooth texture with a slight shine. On top of the orange slices, there are thin rings of light purple onion, adding a soft translucent touch. Scattered throughout are bright green mint leaves, fresh and textured with visible veins. Small, shiny red pomegranate seeds are sprinkled all over, adding pops of rich red color. A fine sprinkle of reddish-orange powder is dusted on top of the oranges and onions, giving a warm tone and slight texture contrast. The dish is set against a white marbled texture background. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This salad revolves around fresh, bright, and aromatic ingredients that complement one another. Each element plays a role in balancing textures and flavors, so choosing ripe, fresh produce really makes a difference.

Flat lay of a small white ceramic bowl filled with thinly sliced red onion rings, a neat pile of bright fresh mint leaves, six peeled Navel oranges sliced into round segments arranged beside them, a small white ceramic bowl with ruby red pomegranate seeds, one whole fresh lime cut in half showing juicy pulp, a small white ceramic bowl containing golden extra virgin olive oil, another small white ceramic bowl with amber honey, and a small white ceramic bowl holding clear orange blossom water, all sprinkled subtly with tiny piles of kosher salt, sweet paprika, and ground cinnamon, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Red Onion: Soaking the thinly sliced onion in ice water mellows its sharpness and adds crunch without overpowering the salad.
Fresh Mint Leaves: Mint adds a refreshing coolness, brightening every bite. I like to chop half into the salad and use whole leaves for garnish.
Navel Oranges: Sweet and juicy, these form the juicy base of the salad. Using peeled, sliced rounds keeps the presentation stunning.
Kosher Salt: Just a pinch enhances the sweetness and overall flavor without making it salty.
Sweet Paprika: A hint of sweetness and subtle smokiness adds depth and balances the fresh fruit.
Ground Cinnamon: This warm spice adds unexpected complexity that works surprisingly well with citrus.
Pomegranate Seeds: These ruby-colored seeds provide a pop of tartness and a wonderful crunchy texture.
Lime Juice: Freshly squeezed lime adds acidity and brightness to the dressing.
Extra Virgin Olive Oil: A fruity olive oil brings richness and helps emulsify the dressing.
Honey: A little natural sweetness to balance the acidity of the lime juice.
Orange Blossom Water (optional): Adds a delicate floral aroma that takes the salad up a notch. I love it when I have it on hand.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

This Citrus and Pomegranate Salad with Mint Recipe is wonderfully flexible. I often tweak it depending on mood or occasion. Feel free to make it your own—play with textures or add ingredients you love!

Variation: I sometimes add toasted pistachios or slivered almonds for an extra crunch, which complements the juicy fruit nicely.
Seasonal Twist: In winter, swapping oranges for blood oranges adds a beautiful color and deeper flavor.
For a Vegan Touch: Simply omit the honey and swap it with maple syrup or agave—still delicious!
Extra Herbs: Sometimes I like tossing in some chopped basil or cilantro along with mint for a unique twist.

Step-by-Step: How I Make Citrus and Pomegranate Salad with Mint Recipe

Step 1: Soften the Onions with Care

Start by thinly slicing half a small red onion—go for slices delicate enough to fuss over but sturdy enough to hold their crunch. Plunge them into a bowl of ice water for 5 to 10 minutes. This step is a game changer: it softens their bite and takes away that overpowering onion sharpness without losing texture. Then, thoroughly dry them before assembling so they don’t water down your salad.

Step 2: Whip Up the Dressing

While the onions chill, mix together fresh lime juice, extra virgin olive oil, honey, and if you have it, a splash of orange blossom water. I like to give it a quick whisk—just enough to marry the flavors without turning it too thick. This dressing is where subtle sweetness and citrus tang come alive, so taste and adjust to your liking before drizzling.

Step 3: Assemble the Salad Beautifully

Lay half of the chopped fresh mint across your serving platter first—this acts like an aromatic bed for your fruit. Next, arrange the peeled orange slices neatly on top, then scatter the softened onions. Sprinkle evenly with a pinch of kosher salt, sweet paprika, and ground cinnamon to layer the flavors. Now, the fun part: scatter the pomegranate seeds generously—like sprinkling edible jewels over your masterpiece.

Step 4: Dress and Let the Flavors Marry

Drizzle your dressing over the salad—don’t be shy! You can adjust how much you pour depending on whether you want the fruit lightly kissed or luxuriously dressed. Finish by topping with the remaining fresh mint leaves. Let the salad rest for about five minutes to allow all those fresh, sweet, and spicy notes to meld—then dig in!

Top Tip

Over the years, I’ve learned a few tricks to making this Citrus and Pomegranate Salad with Mint Recipe truly shine. These tips save time, enhance flavors, and make sure the salad looks as good as it tastes.

Ice Water Onion Soak: Don’t skip this! It mellows the onion’s bite without losing crunch—trust me, raw onions can often overtake the salad.
Peel Oranges Carefully: I peel all the white pith off my oranges to avoid bitterness and keep every bite juicy and sweet.
Dressing Adjustments: Taste the honey-lime dressing before adding it. Sometimes I add a tiny extra squeeze of lime if the oranges are very sweet to keep the salad balanced.
Presentation Matters: Layering mint leaves at the bottom and on top adds fresh aroma and a vibrant pop of green that makes this salad irresistible at the table.

How to Serve Citrus and Pomegranate Salad with Mint Recipe

citrus pomegranate salad - Serving Suggestion

Garnishes

I love finishing this salad with a scatter of whole mint leaves for that fresh burst and a sprinkle of extra pomegranate seeds to amp up the crunchy jewel-like effect. Sometimes a light dusting of flaky sea salt just before serving enhances the flavors even more.

Side Dishes

This salad pairs beautifully with grilled chicken or fish, or alongside a mezze spread of hummus, olives, and warm pita bread. It’s also a wonderful palate cleanser after rich dishes or as part of a vibrant summer picnic.

Creative Ways to Present

For festive occasions, I’ve served this salad in individual clear glasses layered with the fruit and seeds, topped with a sprig of mint—it always wows guests. Another idea I tried was building a fruit "nest" by placing the pomegranate seeds in a small mound in the center with the orange slices arranged like petals.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, cover and refrigerate the salad in an airtight container. It’s best eaten within 1 to 2 days, as the oranges can start releasing juice and the mint loses its crispness. I find giving it a quick toss before serving helps refresh the texture.

Freezing

Freezing isn’t recommended for this Citrus and Pomegranate Salad with Mint Recipe because the fresh fruit and mint will become mushy, losing the salad’s signature texture and brightness.

Reheating

This salad is best served chilled or at room temperature, so reheating isn’t necessary. If leftovers feel a bit cold straight from the fridge, just let them sit for 10 minutes to take the chill off before serving.

Frequently Asked Questions:

Can I use other types of oranges in the Citrus and Pomegranate Salad with Mint Recipe?

Absolutely! Blood oranges or Cara Cara oranges bring lovely color and slightly different flavor notes. Just be mindful of their juiciness when slicing and serving.

What’s the best way to seed a pomegranate for this salad?

The easiest method I’ve found is to score the pomegranate into quarters, then submerge it in a bowl of water and gently break apart the seeds from the pith underwater. The seeds sink while the pith floats, making cleanup simple.

Can I prepare this salad ahead of time?

Yes, you can prepare everything except the dressing a few hours ahead, keeping the fruit and mint separate. Add the dressing just before serving to keep everything fresh and vibrant.

Is orange blossom water necessary for this Citrus and Pomegranate Salad with Mint Recipe?

It’s totally optional. Orange blossom water adds a lovely floral note that lifts the salad, but if you don’t have it, the salad will still taste delicious without it—sometimes I skip it too!

Final Thoughts

When I’m looking for a salad that’s both uplifting and effortless, this Citrus and Pomegranate Salad with Mint Recipe is my go-to. It feels light but full of flavor, and it never fails to brighten any table. I hope you’ll enjoy making it as much as I do—sharing it with friends or tucking into a quiet solo meal. Give it a try soon, and let me know how it turns out for you!