Honey Glazed Orange Salad with Pistachios

Honey Glazed Orange Salad with Pistachios

Is it just me or once you eat one pistachio you can't stop, right? Aren't they like the most addictive thing you've ever eaten? Like totally? (Insert Valley Girl accent here!)

I did some research to see if there is a reason for it. Nope, nada - couldn't find anything. What I did find was pistachios are enjoyed because they are sweet and crunchy. Cracking the nuts one by one is satisfying. Here's the deal - they are delicious!

Honey Glazed Orange Salad with Pistachios

And pistachios are the perfect crunchy bite on this salad! Pistachios are crunchy, full of vitamins and protein. Good and good for you - love that!

We also have an abundance of citrus in the valley. I've shared lots of recipes about lemons, Creamy Lemon Pasta and Lemon Orzo Chicken Soup even a Paloma Cocktail garnished with blood oranges, just to name a few. I've also shared a few focused on oranges and now I'm back on the orange wagon because right now oranges are amazing! They are sweet, bright and fresh. One orange gives you over 100% of your daily dose of vitamin c for the day!

This orange salad is full of crunchy, sweet deliciousness!

Sometimes my meals are seriously planned out. Sometimes they kinda come together with leftovers - something I shared on my About Me page. This is a leftover type salad that celebrates the products of the Central Valley of California.

With oranges from the Farmers Market, a bag of crunchy greens, pistachios from just up the road and honey from Kingsburg Honey. Can a salad get any easier and more perfect that this?

Honey Glazed Orange Salad! It is simple, celebrates winter with amazing flavors. You're on board with that right?

The first thing you will want to do is peel the orange. Slice off the top and bottom of the orange, that way you'll have a flat surface. Then you'll slice off the rind and pith. Work your way around the orange slowly. Use your sharpest knife. If you miss some of the pith, just go back and shear it off. When you've done removing the rind slice each orange thinly.

Here's how to peel an orange. Slice off the top and bottom of the orange. Then you'll slice off the rind and pith. Work your way around the orange slowly.

Pile greens on the platter, toped with the sliced oranges and drizzle with the salad dressing - this salad is done!

The bright colored orange is a navel orange super sweet and delicate. The pinkish one is a hybrid a cross between an orange and grapefruit, tangy and bright. There are so many different varieties of oranges, use your favorite! Now is the time to enjoy them!

The salad dressing is easy too and so yummy you can just drink the leftovers! 🙂

Honey Glazed Orange Salad is light, bright and delicious, simple and amazing. This is a perfect side salad and a celebration of winter flavors - enjoy!

Here are more of my favorite salads!

• Fresh Garden Salad Recipe with Creamy Vinaigrette - loads of great crunch with a fresh homemade salad dressing!
• Citrus Salad with Winter Greens - this salad is the perfect balance of crunchy and sweet. It's bright and full of flavor!
• Greek Salad - this salad goes with just about any meal or top it with a grilled chicken breast or shrimp and it becomes a meal!

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5 from 6 votes

Honey Glazed Orange Salad with Pistachios

Honey Glazed Orange Salad is light, bright and delicious, simple and amazing. This is a perfect side salad and a celebration of winter flavors - enjoy!

Cook ModePrevent your screen from going dark

Prep Time10 minutes mins

Total Time10 minutes mins

Course: Salads and Salad Dressings

Cuisine: American #Vegan #Vegetarian

Servings: 4

Calories: 101kcal

Author: Deb Clark

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Ingredients

• ▢ 2-3 oranges
• ▢ ¼ cup pistachios shelled
• ▢ 4 cups mixed greens
• ▢ Salad Dressing
• ▢ 2 tablespoon orange juice freshly squeezed if you can!
• ▢ 1 tablespoon honey
• ▢ ½ teaspoon mustard
• ▢ ½ teaspoon salt
• ▢ ¼ teaspoon pepper
• ▢ ½ teaspoon shallot or red onion finely minced

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Instructions

• Peel the orange. Slice off the top and bottom of the orange, that way you'll have a flat surface. Then you'll slice off the rind and pith. Work your way around the orange slowly. Use your sharpest knife. If you miss some of the pith, just go back and shear it off. When you've done removing the rind slice each orange thinly.
• Crack the pistachios and lightly chop them.
• Combine all of the ingredients for the salad dressing and whisk together, mixing well. Drizzle over the salad lightly. You can always add more, tough to take too much away! Serve immediately and enjoy!

Nutrition

Calories: 101kcal | Carbohydrates: 16g | Protein: 2g | Fat: 3g | Sodium: 308mg | Potassium: 283mg | Fiber: 2g | Sugar: 11g | Vitamin A: 650IU | Vitamin C: 48.8mg | Calcium: 39mg | Iron: 0.6mg

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