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Citrus Salad with Dates & Pistachios

Citrus Salad with Dates & Pistachios



Citrus Vinaigrette

  • 4 tablespoons olive oil
  • 2 tablespoons vinegar (champagne vinegar, sherry vinegar, red wine vinegar, apple cider vinegar)
  • 2 tablespoons orange juice
  • 1 tablespoon lemon juice (or lime)
  • 1 tablespoon shallot (finely chopped) or sub 1 garlic clove, finely minced
  • 1/4 teaspoon salt (more to taste)
  • 1/4 teaspoon pepper


Orange Salad

  • 1/4 cup coconut flakes, unsweetened, toasted
  • 1/4 cup thinly sliced red onion
  • 3–5 oranges, peeled with a knife and sliced (use a mix of oranges, blood oranges, mandarins or other ripe citrus)
  • 5 ounces baby arugula (or baby spinach)
  • 1/4 cup Medjool dates, pitted and chopped
  • 1/4 cup pistachios, pecan pieces or sliced almonds
  • 1/8 cup fresh mint leaves or Italian parsley, torn
  • Instructions

    1. Make the dressing – stir everything together in a small bowl.
    2. Toast the coconut (in a dry skillet over low heat).
    3. Soak red onions in a bowl of salted water (this is optional, to remove the bite and bitterness- some people prefer the bite and bitterness.;)
    4. Cut the rinds off the oranges using a very sharp chef’s knife ( you can also peel by hand). Slice into 1/4 inch thick rounds.
    5. Place the arugula (or baby spinach) on a platter to form the base of the salad. Layer the orange slices over top. Sprinkle with the chopped dates, nuts and toasted coconut.
    6. Drain and scatter the red onions. If using goat cheese,  crumble it over top. Add some mint leaves and spoon the dressing over top. You will probably not need all the dressing.
    7. Add more cracked pepper if you like.
    8. Serve immediately.
  • Credit:

    Sylvia Fountaine

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