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
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.
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.