Leafy Greens With Turmeric Dressing and Spicy Pistachios
Updated Jan. 13, 2025
- Total Time
- 25 minutes
- Prep Time
- 10 minutes
- Cook Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½cup shelled pistachios, pecans or walnuts
- 1tablespoon plus 2 teaspoons honey
- ½teaspoon crushed red pepper
- Kosher salt (such as Diamond Crystal) and freshly ground black pepper
- 2small lemons
- 1tablespoon Dijon mustard
- 1teaspoon ground turmeric
- 3tablespoons extra-virgin olive oil
- 12ounces varied bitter greens (such as escarole, endive, mature arugula or watercress), radicchio or Castelfranco
- 2medium radishes, thinly sliced
- 3ounces Parmesan, thinly sliced
- ½cup chopped dill
Nutritional analysis per serving (8 servings)
161 calories; 11 grams fat; 3 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 10 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 6 grams protein; 210 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine the pistachios and 1 tablespoon honey in a small skillet over medium. Cook, stirring often, until the honey reduces and crystallizes around the nuts, 4 to 6 minutes. The nuts will darken and smell very nutty. Off heat, immediately sprinkle with the crushed red pepper and 1 teaspoon salt. Transfer to a small, shallow bowl and let cool before coarsely chopping, if desired.
- Step 2
Using a microplane, zest both lemons into a large bowl. Cut the lemons in half and squeeze the juice (about ¼ cup) into the bowl. Whisk in the mustard, turmeric, oil and remaining 2 teaspoons honey until a golden dressing forms.
- Step 3
When ready to serve, add the greens and radishes, season with salt and pepper, and toss until the greens are dressed. Add the cheese, dill and candied nuts and toss once more.
Private Notes
Comments
Wow! Creative, colorful and crunchy salad. Worked well with arugula and will try arugula. Tossed in sliced boiled eggs, which added to the medley of ingredients. colors, and textures.
Regarding my previous comment, I meant arugula worked well and will try with watercress. :)
Amazing salad! Made with 50% rocket and 50% bag mixed leaves and it was 10/10
I was afraid the dressing would be too sweet, so I added everything but the honey and tasted. I used 1 tbsp honey (half the recipe amount), doubled the Dijon and turmeric and it was perfect to my taste. Nuts were amazing. I transferred them to a flat plastic cutting board to cool. When they were cool, I used the flat side of a mallet to coarsely chop, and that resolved the sticking problem. No need for parchment or wax paper.
I really love this salad. I used radicchio and endive with some spring mix. Couldn’t keep my hands off the candied pistachios! Yum!
Any suggestions for honey substitute? My daughter is allergic
@Angela Fremont-Appel. You could try making a simple syrup (equal parts water & sugar) and tossing the nuts in once the mixture has reduced a bit. I’d probably add a pinch of salt, but you could play around with flavors to find something suitable.