For the Salad:

4 - 5 oranges, peeled and sliced (we love using a mix of what we have on hand, cara cara, navel oranges, and blood oranges just a few suggestions)

1/2 small red onion, thinly sliced

4 medjool dates, thinly sliced

1 cup baby arugula, washed

1/2 cup Pomegranate seeds

3 tbsp flaked or chopped whole almonds, toasted

Fresh mint leaves, to garnish

For Citrus Vinaigrette:

4 tbsp (60ml) extra olive oil

2 tbsp (30ml) red wine vinegar

2 tbsp (30ml) fresh blood orange juice

1 tbsp orange zest

1 tsp (5ml) wholegrain Dijon mustard

1 tbsp (15ml) honey

1 garlic clove, minced

1/2 tsp (2.5ml) whole cumin seeds, toasted and crushed (or ground cumin)

1/4 tsp (2ml) ground cinnamon

Pinch of paprika

Salt and ground black pepper, to taste