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Winter Green Salad with Oranges and Candied Pistachios

Fresh and flavorful, this winter green salad is packed with flavors and textures from oranges, candied pistachios, fresh thyme and a simple vinaigrette.

Ingredients

Candied Pistachios

2 tablespoons turbinado sugar or granulated

1 tablespoon water

⅛ teaspoon salt

⅛ teaspoon ground cinnamon

¼ cup raw shelled pistachios

Vinaigrette

2 tablespoons extra-virgin olive oil

2 tablespoons white wine vinegar

1 tablespoon minced shallot

1 teaspoon Dijon mustard

½ teaspoon honey

Salt and pepper to taste

Salad

4 cups mixed seasonal salad greens (Swiss chard, baby kale, spinach)

1 orange, peeled and diced

1 teaspoon fresh thyme leaves

Instructions

For the candied pistachios: 

Coat a small baking sheet with nonstick spray; set aside.

Combine sugar, water, salt, and cinnamon in a nonstick skillet over medium heat; cook until sugar dissolves and mixture is bubbling, 1–2 minutes.

Add pistachios and cook, stirring to coat the pistachios, until nuts are coated and syrup has thickened and reduced, about 3 minutes.

Immediately spread pistachios in an even layer on prepared baking sheet; let cool completely then break into bite sized pieces.

For the vinaigrette:
Whisk together oil, vinegar, shallot, Dijon, and honey; season with salt and pepper.

For the salad:
Toss salad greens, orange, and ¼ cup candied pistachios together in a serving bowl, drizzle with vinaigrette and serve.


Notes

Equipment you’ll need:

Make ahead tips:

Make the candies pistachios up to 1 week ahead of time! Or, if you’d rather use roasted and salted, go right ahead!

Make the vinaigrette up to 3 days ahead of time and store in the refrigerator. Let vinaigrette sit out at room temperature 15 minutes prior to serving to allow oil to liquefy.

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