Ever tried pistachios in your salad? By combining a few of my favourite things into one big Elaine-sized bowl, this salad is a safe starter to a meatier campaign (such as the porky Tourtière I matched it with for a festive Christmas Eve dinner) or hefty enough to eat on its own for a satisfying Meatless Monday. Pistachios add pizzazz- even plain but we love Wonderful Pistachios’ fun flavours, including the brand new Jalapeno Lime flavour. Seed the pomegranate beforehand and this salad comes together in a snap.

Use your favourite greens, spinach, kale or Swiss chard to make for easy swap-ins for this sturdy salad. Any leftover proteins can be added seamlessly.

Pistachio Salad Recipe

Seeds from 1/2 a Pomegranate
200 grams of Goat Cheese
1/3 cup Wonderful No Shells Roasted and Salted Pistachios
Big bowl of fresh greens (I like Spring Mix)

pistachio salad

pistachio salad

Pistachio Salad Dressing

3 tbsp of Canola Oil
1 tbsp of White Balsamic Vinegar
1 tsp of Maille Dijon Mustard
1 tsp of honey
S+P
Shake all ingredients in a mini mason jar.

Method

Heat a cast-iron skillet to low to toast your pistachios. Keep your eye on the nuts- they’ll burn if you turn your back on them! Toss them a few times remove them from heat and set aside. Assemble clean and dry lettuce into a large bowl, and toss with dressing. Layer goat cheese, pomegranate seeds and finally toasted Wonderful Pistachios. Crack a little pepper and kosher salt and you’re good to go!

Looking for some variety? Wonderful Pistachios has just launched a vibrant Jalapeno Lime flavour– a perfect flavour for adding a little tangy heat to this salad.

We’re salad-obsessed! Get our Warm Mushroom Salad recipe here.

Images by Libby Roach.