Citrus and Burrata Pistachio Salad
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The following recipe and photography was provided by Christina Musgrave of Tasting with Tina.
Celebrate citrus season with this deliciously bright salad!
Citrus is at its peak in Heinen’s Produce Department, so when I got my hands on Cara Cara and Navel oranges, I paired them with creamy burrata, candied pistachios and crisp arugula to create a salad with the refreshing flavor I’ve been craving this winter.
When making this salad for yourself, feel free to choose your favorite citrus varieties. Blood oranges or grapefruit would be equally tasty!
I recommend serving this as a main dish paired with grilled chicken, or as a side salad. Just make sure you don’t forget the vinaigrette made from freshly squeezed orange juice.
Citrus and Burrata Pistachio Salad
- Cook time:
- 10min
- Prep time:
- 30min
- Total time:
- 40min
- Servings:
- 4
Ingredients
For the Dressing
- 2 Tbsp. Heinen’s extra virgin olive oil
- 1 tsp. Heinen’s honey
- 2 tsp. Heinen’s Dijon
- 2 Tbsp. freshly squeezed orange juice
- Pinch of salt and pepper
For the Salad
- 3 cups Heinen's arugula
- 2 Cara Cara oranges, sliced
- 2 Navel oranges, sliced
- 2 balls Burrata
- 1 tsp. Navitas chia seeds
- 1 tsp. Heinen’s honey
- 2 Tbsp. Heinen’s unsalted butter
- 1/2 cup pistachios
Instructions
- In a small bowl, combine all of the ingredients for the dressing. Whisk well and set aside.
- To a small pan over medium heat, add the honey, unsalted butter and pistachios. Stir until the butter is melted and the pistachios are crystallized. Let cool.
- Layer the arugula on a large plate. Place the orange slices on the arugula and top with the burrata and chia seeds.
- Finish with the dressing and candied pistachios. Serve.
