Moroccan Orange Salad with Mint, Pomegranate and Pistachios

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1. 1Step 1: Over a large bowl to catch the juice, slice off the rounded ends of the oranges, peel each orange completely, slice thickly, and remove the pith and seeds. If not assembling the salad yet, transfer the slices to a container and refrigerate.
2. 2Step 2: Pour the juice left in the bowl through a strainer into a jug. In a small lidded jar, combine the juice, honey, orange blossom water, pomegranate molasses, and cinnamon. Shake vigorously, taste, and adjust to your preference.
3. 3Step 3: When ready to serve, arrange the orange slices on a serving plate, drizzle the dressing evenly over the salad, and sprinkle with pomegranate arils, pistachios, and fresh mint leaves. Optionally, sprinkle extra cinnamon on top as Moroccans do.
4. 4Step 4: Serve the salad in individual bowls or place it in the center of the table for guests to help themselves. It can be eaten as is, or served with bowls of Greek yogurt or cream to dollop on top.