Ingredients:

  • 5 oz (140g) mixed salad greens (e.g., spinach, romaine, arugula)
  • 1 large orange, peeled and segmented
  • 1 pink grapefruit, peeled and segmented
  • 1/2 red onion, thinly sliced
  • 1/4 cup (15g) fresh mint leaves, roughly chopped
  • 1/4 cup (15g) fresh parsley leaves, roughly chopped
  • 1/4 cup (30g) shelled pistachios, unsalted
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon orange juice
  • 1 teaspoon honey or maple syrup (optional)
  • 1/2 teaspoon Dijon mustard
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Heat a dry skillet over medium heat. Add pistachios and toast, shaking frequently, until fragrant and lightly golden, about 3-5 minutes. Remove from heat and set aside to cool slightly.
  2. In a large bowl, combine salad greens, orange segments, grapefruit segments, and red onion slices.
  3. In a small bowl, whisk together olive oil, lemon juice, orange juice, honey/maple syrup (if using), Dijon mustard, salt, and pepper.
  4. Pour dressing over the salad and gently toss to combine.
  5. Sprinkle toasted pistachios, mint, and parsley over the salad. Serve immediately.