This salad, originally prepared for the New Mexico Prickly Pear Festival by Lois Ellen Frank and Walter Whitewater of Red Mesa Cuisine, in Santa Fe, uses the pads of a prickly pear cactus. See their demonstration at nmmag.us/nopales-salad.

  • 4 large nopales (cactus pads)
  • 2 red bell peppers
  • 6 large oranges
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons low-sugar organic raspberry jam
  • 1 teaspoon Dijon mustard
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 teaspoon red chile powder
  • ¼ cup pumpkin seeds, lightly toasted

Serves 6

1. Clean cactus pads with the unsharpened side of a cutting knife, removing any spines or other imperfections. Remove the bottom and outer edges of the cactus where it was attached to the plant and where the edge spines are the longest. Rinse under cold water and wipe the pads with a paper towel.

2. Slice pads into matchstick strips about 3 inches in length. Blanch the strips in boiling water until they turn bright green, approximately 1–2 minutes. Place in an ice water bath to stop the cooking process. Rinse thoroughly in cold water until the gum washes off the pads; drain well.

3. Roast whole peppers on an open flame until blackened all the way around. Place in a covered bowl to cool. Once cooled, remove the blackened skin and seeds by hand. Rinse the pepper in cold water to ensure all skin and seeds are removed. Cut into 3-inch strips.

4. Remove the top and bottom of the oranges, then cut away the remaining skin, leaving the fruit flesh intact. Segment the oranges with a paring knife, following the natural segments.

5. In a bowl, toss together the oranges, cactus pad strips, and red pepper strips.

6. For the dressing: In a small bowl, whisk together vinegar, raspberry jam, mustard, and spices (add additional jam for more sweetness). Add a splash of water to thin to desired consistency. Pour the dressing over the salad, toss, and garnish with the toasted pumpkin seeds. Drizzle a little salad dressing around the cactus pad salad.

This recipe originally appeared in "Prickly Pursuits" by Sarah Mock.