Citrus Salad with Dates & Pistachios

This citrus salad is inspired by the flavors of Morocco and features a variety of oranges, mandarins, tangerines or other ripe citrus fruits. They are arranged on a bed of baby arugula and topped with dates, pistachios, red onion, mint and toasted coconut. The salad is drizzled with a tangy citrus shallot dressing that complements the sweetness of the fruit. This salad is vegan, gluten-free and full of vitamin C to boost your immunity. It’s like a ray of sunshine on your plate!

Ingredients

• 1/4 cup unsweetened coconut flakes, toasted
• 1/4 cup thinly sliced red onion
• 4-5 citrus fruits (use a mix of oranges, blood oranges, mandarins, tangerines or other ripe citrus)
• 2 cups baby arugula
• 4 Medjool dates, pitted and chopped
• 1/4 cup pistachios, pecans or almonds
• A handful of fresh mint leaves
• Optional: crumbled goat cheese

For the dressing:

• 1/4 cup olive oil
• 2 tablespoons vinegar (apple cider, white wine or champagne)
• 2 tablespoons citrus juice (from one of the fruits)
• 1 small shallot, minced
• Salt and pepper to taste

Instructions

1. To make the dressing, whisk together the olive oil, vinegar, citrus juice, shallot, salt and pepper in a small bowl or jar. Set aside or refrigerate until ready to use.
2. To make the salad, peel and slice your citrus fruits. You can cut off the peel with a knife or use a peeler and then cut into segments. Use a mix of different sizes, colors and flavors for variety.
3. Arrange the baby arugula on a large platter or individual plates. Layer the citrus slices over the greens. Sprinkle the red onion, dates, pistachios and coconut over the salad. Add some goat cheese if you like or keep it vegan.
4. Spoon some of the dressing over the salad or serve it on the side. You may not need all of it. Garnish with mint leaves and enjoy!

Tips

• If you don’t like the bite of raw onion, you can soak it in cold water for 10 minutes before adding it to the salad. This will mellow out its flavor.
• You can make this salad ahead of time and store it in the fridge for up to a day. Just leave out the mint and coconut until you are ready to serve.
• You can also use other types of greens instead of arugula, such as spinach, kale or mixed greens.