Fresh and flavorful, this winter green salad is packed with flavors and textures from oranges, candied pistachios, fresh thyme and a simple vinaigrette.
- 2 tablespoons turbinado sugar or granulated
- 1 tablespoon water
- ⅛ teaspoon salt
- ⅛ teaspoon ground cinnamon
- ¼ cup raw shelled pistachios
- 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
- 4 cups mixed seasonal salad greens (Swiss chard, baby kale, spinach)
- 1 orange, peeled and diced
- 1 teaspoon fresh thyme leaves
- flax seeds (optional)
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.
Equipment you’ll need:
- Nonstick skillet
- Baking sheet
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.
- Calories: 150
- Sugar: 9g
- Sodium: 54mg
- Fat: 8g
- Saturated Fat: 1g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg