Blood oranges are a little bit tart; navels are sweeter--try a mix of the two for a colorful, tasty combo.
Preheat oven to 325°.
Spread nuts on a shallow pan. Bake at 325° for 8 minutes or until lightly toasted, stirring occasionally.
Combine olive oil, vinegar, honey, and salt in a jar with a tight-fitting lid; shake to mix well.
Peel oranges, removing any white pith. Cut each orange crosswise into 1/4-inch-thick slices.
Peel and grate jicama.
Place oranges on a large serving platter. Sprinkle with jicama and pistachios. Drizzle with vinaigrette; serve salad immediately.
Recipe adapted from We [love] Cooking: Totally Tasty Food for Kids.
Find recipes with ingredients that you have on hand.