Citrus Salad with Balsamic Honey and Pistachios

Citrus Salad with Balsamic Honey and Pistachios
A spring salad from twin chefs Lilly and Audrey Andrews.


  • 1/4 cup olive oil
  • 1 1⁄2 tablespoons white balsamic vinegar
  • 1 tablespoon honey
  • 1/4 teaspoon kosher salt
  • 1/3 cup pistachio nuts, roughly chopped
  • 6 navel or blood oranges
  • 8 ounces jicama

Lilly and Audrey Andrews Cook - Home & Family

Make Vinaigrette

In a jar with a tight-fitting lid, combine olive oil, vinegar, honey, and salt. Cover and shake to mix well. Set aside.

Prepare Ingredients

Preheat oven to 325°. Spread nuts in a shallow pan. Bake for 8-10 minutes until lightly toasted, stirring occasionally. Set aside. Peel oranges, removing any white pith. Cut oranges crosswise into 1⁄4 -inch-thick slices. Peel jicama, then grate.

Arrange Salad

Arrange orange slices in a single layer on a large platter. Sprinkle grated jicama over orange slices. Sprinkle pistachios on top. Drizzle with vinaigrette and serve immediately.

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