Green Citrus Salad with Candied Pistachios

Ingredients

• 2 Tbsp. + 1 tsp. maple syrup, divided
• 1/2 tsp. chili powder
• 1/4 tsp. cinnamon, ground
• 1/8 tsp. + 1/4 tsp. salt, divided
• 1/2 cup pistachio, shelled & raw
• 2 tbsp. apple cider vinegar
• 2 tsp. Dijon mustard
• Pepper to taste
• 2 Tbsp. extra virgin olive oil
• 4 cups green cabbage, shredded
• 4 cups baby kale, stems removed, roughly chopped
• 1 grapefruit, peeled & sectioned
• 1 blood orange, peeled & sectioned

Instructions

1. Preheat the oven to 350°F. Set aside a baking sheet linked with parchment paper.
2. In a small bowl whisk together the 2 tablespoons maple syrup, chili powder, cinnamon, and salt. Add the pistachios and coat. Place on a single layer on the baking sheet and roast for 10 minutes. Remove from oven and stir, then roast an additional 8 minutes or until pistachios are caramelized. Remove from the oven, set aside and let cool.
3. In a separate bowl, whisk the vinegar, mustard, 1 teaspoon maple syrup, and 1/4 teaspoon salt together. Add the oil in a slow stream and whisk until blended, then add pepper to taste.
4. In a large bowl, combine the cabbage and kale. Add 3 tablespoons of the dressing. Using clean hands or food safe gloves, massage the vegetables until the cabbage is soft and the kale is bright green, around 1-2 minutes.
5. Transfer the vegetables to a serving platter. Add the grapefruit and orange segments along with the remaining dressing. Then sprinkle with the candied pecans and serve.

Nutrition per serving: 140 calories, 19 g carbohydrates, 7 g fat, 5 g fiber, 3 g protein, 360 mg sodium, 11 g sugar.

Recipe from: eatingwell.com