This Blood Orange & Pistachio Fattoush is a vibrant and refreshing salad that's perfect for a light lunch, a side dish, or even a starter. It's a twist on the classic fattoush recipe, using the beautiful color and flavor of blood oranges and the satisfying crunch of pistachios. Trust me, it's so good.
I was inspired to create this recipe after a trip to a bustling marketplace in Marrakech, where I discovered a similar salad bursting with fresh flavors. I always loved creating my own versions of classic dishes to reflect where I'm at, the season, and more. I wanted to make something bright, fun, and flavorful. This is so easy to make; It's quick, but it will impress your friends and family, even if they're really fussy eaters. You know, the ones who hate everything?
Required Equipments
- Large bowl
- Whisk
- Baking sheet
- Small bowl
- Mixing spoon
- Sharp knife
- Cutting board
Blood-Orange-and-Pistachio-Fattoush
A vibrant and refreshing take on the classic fattoush salad, featuring juicy blood orange segments, crunchy pistachios, and crispy pita bread.
⏳ Yield & Time
Yield: 2 servings
Preparation Time: 15 minutes
Cook Time: 10 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First, let's get started with the pita bread. Preheat your oven to 375°F (190°C). Cut 2 pita breads into small bite-sized pieces, toss them with a bit of olive oil, and spread them evenly on a baking sheet. Pop that into the oven and bake for about 8-10 minutes, or until they are nice and golden brown and crispy. Remove them from the oven and set aside to cool completely. Keep an eye on them to make sure they dont burn!
- Now, let's prep the salad. Wash and thoroughly dry 5 oz (140g) of Bibb lettuce. Roughly tear or chop it into bite-sized pieces. Set this aside in a large bowl. I like to use bibb lettuce but other lettuces work too.
- Next, peel and segment 2 large blood oranges. This is my favorite part! The juicy, vibrant color is so uplifting. Remove any visible seeds. You should get around 1 cup of segments, give or take. I usually get way more segments than that, it's so fun to segment!
- For the dressing, in a small bowl, combine 1/4 cup olive oil, 2 tablespoons of pomegranate molasses (or balsamic if that's what you have), 2 tablespoons of fresh lemon juice, a teaspoon of ground cumin, and salt and pepper to taste. Whisk it until it's all emulsifed. It makes the best dressing in the world, really, it's so delicious.
- Time to assemble! Add the lettuce to the large bowl. Now carefully add the blood orange segments and about 1/2 cup of shelled pistachios (or however many you like!). I always add more pistachios than the recipe says - they're just too delicious to resist!
- Finally, gently toss everything together with the dressing. Make sure everything is coated but don't over-mix, otherwise the lettuce will get soggy. If you overmixed, don't worry, nobody will notice, it's delicious either way!
- Once all that's mixed, add the crispy pita chips on top. Serve immediately and enjoy this gorgeous salad. I hope you love it as much as I do. Its the best thing I've ever made!
📝 Notes
- If you don't have pomegranate molasses, balsamic vinegar works well as a substitute.
- Feel free to add other vegetables or herbs to the salad, such as cucumbers, tomatoes, or mint.
- For extra crunch, toast the pistachios in a dry pan before adding them to the salad. Make sure they don't burn! We don't want that!
🍎 Nutrition
Calories: 350 kcal
Protein: 7 g
Fat: 20 g
Carbohydrates: 40 g
Fiber: 5 g
Calcium: 30 mg
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