To bring another layer of flavor and texture, I recommend the addition of almonds. For a recipe that's vegan and lower in sugar, toss the nuts in a mixture of coconut oil, agave nectar, and cinnamon, and bake them until toasty. If dietary restrictions aren't a concern, feel free to substitute honey or to make more traditional candied almonds with egg whites and sugar.
Orange, Almond & Date Salad
1 teaspoon coconut oil, melted
1 teaspoon agave nectar
1/4 teaspoon cinnamon
1/4 cup raw almonds
4-6 oranges, depending on size
1/4 teaspoon orange flower water (optional)
4 dates, thinly sliced
1 tablespoon chiffonade of mint
Preheat oven to 325°F.
In a small bowl, combine coconut oil, agave nectar, cinnamon, and a smidgen of salt (not too much, just a trace). Add almonds and toss to coat. Spread almonds in a single layer on a parchment-lined baking sheet. Bake, stirring once or twice, until toasted – about 10 minutes. Cool before using. (Can make ahead and store in an airtight container.)
Slice the ends off each orange. Stand each orange upright and cut away the peel and pith, following the curve of the orange. (For a visual guide, see steps 2 and 3 of How to Segment an Orange.) Cut each orange into 1/4-inch thick rounds and remove any seeds.
Arrange the orange slices on a platter. Drizzle with orange flower water, if using. Scatter dates, almonds, and mint on top, and serve.