Orange Raspberry Spinach Salad

For the dressing:
Place all ingredients except olive oil and poppy seeds in a food processor and pulse until smooth. Slowly add olive oil and process until combined. Transfer dressing to bowl and stir in poppy seeds.

For the candied pistachios:
Combine ingredients in nonstick skillet and stir constantly over medium heat. Remove from heat after 4–5 minutes or once nuts are evenly coated. Transfer to a baking sheet lined with parchment paper and spread pistachios out evenly. Let cool for 5 minutes.

For the salad:
Combine spinach, raspberries, orange segments, and half the candied pistachios in a medium-large serving bowl. Toss and mix in salad dressing. Garnish with cheese and/or sunflower seeds.

Make ahead: Add spinach to a medium-large serving bowl. Add fresh raspberries, mandarin orange slices, and candied pistachios on top. Store in refrigerator up to 1 day. Add salad dressing just before serving. Top with mozzarella cheese and sunflower seeds if desired.

Notes:
1. Add salad dressing just before serving for best results. If not planning to use the entire salad, store unused portion in refrigerator without dressing and add just prior to serving.
2. You may substitute navel oranges for cara cara oranges.
3. Recipe makes 1 1/4 cups dressing and 1 cup candied pistachios. You will only need half of the candied pistachios.