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Citrus Salad with Candied Pistachios

Citrus Salad with Candied Pistachios

We are so thrilled to share this AMAZING citrus salad with you! This salad doesn’t mean to be vain but it truly has it all. Beauty, simplicity and delicious-ness! We chose kale because of its nutrition packed profile and its gorgeous deep green color. It holds up excellent for parties and the late-comers to the dinner table! We dressed the greens with an outstanding dressing using fresh orange juice concentrate. This is a very fun ingredient to play with! … But, little goes a long way, so be careful—and probably stick to the the recipe for your first time around.


  • Kale
  • Citrus: Blood Orange, Cara Cara Orange & Navel Orange
  • Radish
  • Farmer’s Cheese or fresh mozzarella
  • Candied Pistachios: pistachios, butter & brown sugar
  • Dressing
    • 1/4 cup olive oil
    • 1 tbsp orange juice concentrate
    • 1 tbsp white balsamic
    • 1/2 tbsp honey
    • 2 pinches fresh orange zest
    • pinch of red pepper flakes
    • Finish with our Bitter Orange + Fleur de Sel 


  1. We peeled and sliced our Blood Oranges, Cara Caras, and Navels. The blood oranges tend to be slightly drier and may not slice like this every time depending on the crop.
  2. For our candied pistachios, we melted butter and brown sugar, and tossed them together in a skillet, before throwing them in the oven on a cookie sheet at 375 degrees and baking until crispy. When cooled, roughly chop  and add this candied goodness to the top of your salad alongside the Farmer’s Cheese.
  3. Have you ever tried Farmer’s Cheese? It’s wonderful. Very mild, slightly salty and crumbles well. You should be able to find it at most of the nicer grocery stores.
  4. Whisk your dressing ingredients together, drizzle, and toss!