Oranges with Pickled Onions and Pomegranates

Preparation info
  • Makes

    4 to 6

    • Difficulty


Appears in
The Savory Way

By Deborah Madison

Published 1990

  • About

This salad brings any rich or spicy meal to a perfect conclusion. The clean, sweet taste of the orange refreshes the mouth, and the mild acidity of both the orange and the pickle wakes it up. The brilliant colors—orange, pink, and red, with green flecks of pistachio nuts—especially served on a bright blue plate, brighten the eye as well as the tongue.

Start the pickled onions first. They’ll need at least 20 minutes in the refrigerator to begin to color and cure.