Citrus Salad with Dates & Pistachios

Adapted from Feasting at Home - Here’s a cheerful little Moroccan-inspired Citrus Salad with dates,  pistachios, arugula, mint, and toasted coconut, dressed in a flavourful Citrus Shallot Vinaigrette. Full of immunity-boosting vitamin C, it is like sunshine on a plate. Vegan and delicious.

INGREDIENTS:

Orange Salad

• 1/4 cup  coconut flakes, 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)
• 2–3 large handfuls of baby arugula (or baby spinach)
• 1/4 cup chopped or sliced Medjool dates
• 1/4 cup pistachios, pecan pieces or sliced almonds
• fresh mint or Italian parsley
• optional- crumbled goat cheese

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​

​INSTRUCTIONS:

1. Make the dressing – stir everything together in a small bowl.
2. Toast the coconut (in a dry skillet over low heat) and soak red onions in a bowl of salted water (this optional, to remove the bite and bitterness- some people prefer the bite and bitterness.;)
3. 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.
4. 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.
5. 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.
6. Add more cracked pepper if you like.
7. Serve immediately.

Check out Feasting at Home for more recipes

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