Citrus salad with green olives, burrata, and honey-roasted pistachios from Veg Forward: Super Delicious Recipes that Put Veggies at the Center of the Plate (page 193) by Susan Spungen

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Notes about this recipe

  • rmardel on May 09, 2025

    This was a delicious, classic and fresh salad that we really enjoyed. They mild meatiness of the castelvetrano olives played nicely with the flavors, as did the salty/sweet pistachios. Although I love burrata, I thought it didn't add anything here and would have preferred something sharper, perhaps some feta, as bernalgirl, suggested.

  • pattyatbryce on January 25, 2025

    We thought this was really good. It's a mild salad, so it's great with other food. I would leave the egg out of the nuts on personal preference. And I might add more olive if they are mild (as mine were).

  • bernalgirl on January 13, 2025

    This salad offers a classic combination of fennel, olives, and citrus in a wonderfully balanced and refreshing salad. I served it on a platter, tossing the endive and fennel with about 1/2 the dressing and slivered red onions, layered the different oranges on top, then the remaining dressing and olives, replacing burrata with feta. This gorgeous presentation truly lights up winter.

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