Photo: Randy Mayor; Styling: Claire Spollen
Hands-on Time
17 Mins
Total Time
17 Mins
Serves 8 (serving size: about 4 orange slices)

Blood oranges are a little bit tart; navels are sweeter--try a mix of the two for a colorful, tasty combo.

How to Make It

Step 1

Preheat oven to 325°.

Step 2

Spread nuts on a shallow pan. Bake at 325° for 8 minutes or until lightly toasted, stirring occasionally.

Step 3

Combine olive oil, vinegar, honey, and salt in a jar with a tight-fitting lid; shake to mix well.

Step 4

Peel oranges, removing any white pith. Cut each orange crosswise into 1/4-inch-thick slices.

Step 5

Peel and grate jicama.

Step 6

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.

Ratings & Reviews

Light and refreshing

March 23, 2015
This was a nice light salad.  The jicama added a nice crunch.