📖 Instructions

1. 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!
2. 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.
3. 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!
4. 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.
5. 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!
6. 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!
7. 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!