This orange and mint salad is one of my favorite ways to celebrate citrus season. It’s fresh, vibrant, and bursting with color and flavor. With juicy oranges, refreshing mint, crunchy pepitas or pomegranates, and a drizzle of sweet honey lime dressing, this salad works beautifully as a light side dish, a breakfast option, or even a refreshing dessert.

Why You’ll Love This Recipe

I like that this salad comes together quickly and looks stunning on any table. I can use a mix of orange varieties to create a colorful platter, and the flavor combination of sweet citrus with tangy lime and fragrant mint always feels refreshing. I also enjoy that it’s so versatile—sometimes I add feta or goat cheese, other times I keep it lighter with just fruit and seeds. It’s one of those recipes I can make ahead, and it stays fresh until I’m ready to serve.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Salad

• 2 navel oranges, tangelos, or clementines

• 2 Cara Cara oranges

• 1 Moro blood orange

• 1 Tbsp fresh chopped mint

• 2 Tbsp toasted pepitas or pomegranates

• 2 Tbsp feta or goat cheese, optional

Dressing

• 2 Tbsp honey, liquid

• 1 Tbsp lime juice

• 1 tsp lime zest

Directions

1. I peel the oranges with a knife to remove all the white pith.

2. I slice the oranges and take out any seeds. I keep them whole, or cut into halves or quarters.

3. I arrange the slices on a large plate or platter in a colorful pattern.

4. I sprinkle mint, pepitas, and feta on top of the arranged oranges.

5. I whisk honey, lime juice, and zest together, then drizzle it over the oranges.

6. If I’m making it ahead, I cover and refrigerate it until ready to serve.

Servings and timing

This recipe serves 4 people and takes about 20 minutes to prepare from start to finish.

Variations

• I sometimes toss the oranges with fresh salad greens and feta for a heartier salad.

• I like serving it as a light dessert, especially with pomegranates sprinkled on top.

• For breakfast, I toss the oranges with granola and a spoonful of yogurt.

• Grapefruit, mandarins, or tangerines also work beautifully in place of some of the oranges.

• Walnuts, candied pecans, or toasted almonds make delicious swaps for the pepitas.

Storage/Reheating

I usually keep leftovers covered in the refrigerator, and they stay fresh for about 1 day. The citrus releases a bit of juice as it sits, but the flavors stay delicious. Since it’s a cold salad, there’s no need to reheat.

FAQs

Can I make this salad ahead of time?

Yes, I often prepare it a few hours ahead and keep it covered in the fridge. The oranges stay fresh and the dressing soaks in nicely.

Do I have to use different types of oranges?

Not at all. I like mixing varieties for the color and flavor contrast, but any oranges I have on hand work fine.

What can I use instead of honey?

If I want to keep it vegan or change up the flavor, I use maple syrup or agave nectar instead of honey.

Can I turn this into a main dish?

Yes, I like adding grilled chicken, shrimp, or quinoa on top to make it more filling.

How do I keep the mint fresh in the salad?

I add the mint just before serving. If I prepare it earlier, I store chopped mint separately and sprinkle it on at the last minute.

Conclusion

This orange and mint salad is a beautiful way to enjoy the best of citrus season. I love how simple it is to prepare, yet how impressive it looks and tastes. Whether I serve it as a starter, a light dessert, or a refreshing breakfast with yogurt, it always feels special. It’s fresh, colorful, and endlessly adaptable—just the kind of recipe I come back to again and again.