Spicy Orange Salad, Moroccan Style Recipe (2024)

Easy and delicious - rave reviews when imade this for a girls weekend! Great combination of favors!

I made this exactly according to the recipe and my husband and I both liked it. It's easy, nutritious and tasty, the perfect combination. I'll try it with cilantro next time.

Used cilantro instead of parsley. Delicious!

Used oil cured olives-very good-just let them warm up to room temperature.

Really, really disliked this. Followed the recipe exactly, but everyone agreed the flavors just didn't connect. Ended up tossing it, a waste of 3 gorgeous oranges.

I made this to accompany the Times recipe for Moroccan baked fish. I used two blood oranges and one large seedless orange. The color was lovely but it was difficult to peel away the pulp on the blood oranges. The fresh flavors were a wonderful compliment to the fish and so good we didn't need dessert.

This is delicious just as it is, as well as with the addition of sliced avocado.

Wonderful salad with fresh flavors. Added an avocado (suggested by Betsy) and sliced pickled red onion (pour boiling water over thinly sliced onion, drain, add splash of wine vinegar and agave-let sit in refrigerator for few hours to few days). I supreme'd the oranges. Served with Moroccan Meatball Tangine.

This exact recipe from Craig Claiborne 1980 still in my recipe file! Serve at room temp for maximum olive oil flavor and thinner viscosity.

I love this recipe but prefer cumin to garlic.

Yummy combination. I served it on top of a bed of arugula and had half of it for dinner and the other half for breakfast. The oranges I had on hand were quite sour and I think the tartness actually made the whole thing better! Definitely will go into my rotation.

Delicious as written, using sherry vinegar. The part about 12 olives is hilarious; I made sure that each diner took no more than 3.

Sliced anise

This was a hit! I made it with older clementines and kalamata olives.

This was a hit! I made it with older clementines and kalamata olives. The olives really make the dish!

Yum. Served this with Skillet chicken and Pearl Couscous with Moroccan Spices. It worked so well and looked color-coordinated (orange salad served on a separate plate). I used one large orange and should have used 2 (just 2 of us eating). Very pleasing. I used kalamata olives.

excellent! used smoked hot paprika and omitted the cayenne. served on bed of whole Bibb lettuce leaves. Make this at the peak of citrus season.

Brine cured olives, cilantro

Used dry salt cured olives, coarsely chopped. Yummy!

Delicious just as written, with the addition of three thinly sliced shallots.

Awesome, even with a substitution of dried oregano (think it was about 1/2 teaspoon) for parsley. That's what happens when you can't go to the store. Before adding the oregano, once the rest of the ingredients were mixed, I tried small amounts of several dried herbs with a bit of orange from the bowl. Oregano won. The family loved it.

Made per recipe, used 3 large navel oranges, kalamata olives and white wine vinegar. Fantastic.

This exact recipe from Craig Claiborne 1980 still in my recipe file! Serve at room temp for maximum olive oil flavor and thinner viscosity.

Riffed using ingredients in my kitchen:Used 4 blood oranges, 3/4 cup oil cured black olives, 1/2 cup fresh parsley, 1 cup pickled Vidalia onions. Dressed with 2 T EVOO, beaten with pinch salt, pinch sugar, 1/2 t cumin, 1/2 t sweet paprika. Amazing.