Looking for a salad to change your pace? Here’s an unusual, festive salad that features spicy mustard greens, a vegetable generally served cooked.
If the greens are young and tender, they’re delicious in salads, especially when paired with ingredients that temper their assertive, peppery-mustard flavor. Sweet, luscious Medjool dates and segments of juicy oranges, along with a slightly sweet vinaigrette, make perfect foils for the assertive greens. Additional texture and bright color come from a sprinkling of pistachio nuts and pomegranate seeds. (If you can’t find pomegranate seeds, you can substitute dried cranberries.)
This is one salad that can sit awhile before serving, since the sturdy mustard greens won’t wilt immediately when dressed.
|2||oranges (such as blood oranges or Cara Cara)|
|2 tablespoons||extra-virgin olive oil|
|1 tablespoon||golden balsamic vinegar|
|1/2 teaspoon||honey or agave syrup|
|6 cups||young Earthbound Farm Organic Mustard Greens (stems discarded, leaves torn into bite-sized pieces)|
|6||Medjool dates (pitted and sliced)|
|1/4 cup||toasted pistachio nuts|
|1/2 cup||pomegranate seeds (optional)|
|Freshly ground black pepper|
Remove the peel and white pith from the oranges and then segment the fruit, removing the flesh from the membranes. Reserve any juice.
In a large salad bowl, place the oil, vinegar, honey, salt and 1 tablespoon of the reserved orange juice; whisk to combine. Add the mustard greens and toss to coat. Taste and season with salt and pepper as desired.
Transfer the greens to a large platter and garnish with the orange segments, dates, pistachios and pomegranate seeds, if using.