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Winter Green Salad with Oranges and Candied Pistachios

  • Author: Lauren Grant of Zestful Kitchen
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Total Time: 20 minutes
  • Yield: 5 cups (4 servings) + ⅓ cup vinaigrette 1x
  • Category: Salad
  • Method: Toss
  • Cuisine: American

Description

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


Scale

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
  • flax seeds (optional)

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, sprinkle with flax seeds, if using, and serve.



Notes

Equipment you’ll need:

  • Nonstick skillet
  • Baking sheet
  • Whisk

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.


Nutrition

  • Calories: 150
  • Sugar: 9g
  • Sodium: 54mg
  • Fat: 8g
  • Saturated Fat: 1g
  • Carbohydrates: 19g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 0mg