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Vegan orange and walnut salad served
Vibrant citrus salad plate topped with pomegranate seeds

Vegan Orange & Walnut Salad

Author: Flavelo
Recipes Vegetarian & Vegan Quick Meals Salads
The art of salads lies in the balance of flavours and textures. In this recipe, the natural peppery bitterness of rocket (glucosinolates) is counterbalanced by the sweetness of orange and the tartness of walnuts (tannins). The vinaigrette dressing binds the flavours together, aiding the absorption of fat-soluble vitamins.
🕒 Prep Time 15 mins
🍳 Cook Time 5 mins
⌛ Total Time 20 mins
🍽️ Servings 2 servings
🔥 Calories 280 kcal
🌍 Cuisine International, Mediterranean

Ingredients

Equipment Needed

  • Sharp knife for filleting
  • Frying pan for toasting
  • Small bowl and whisk for dressing

Allergen Information

⚠️ Nuts (walnuts)

Instructions

1 ✓

Wash the rocket and spin dry completely.

Tip: Water remaining on the surface would dilute the oily dressing and prevent it from sticking.
2 ✓

Toast the walnuts in a dry frying pan over medium heat. Watch the smell: as soon as you smell nuts, pour onto a cold plate immediately.

Tip: If you leave them in the hot pan, they can burn from their own heat.
3 ✓

Segment (fillet) the orange: cut off the peel including the white pith, then cut the segments out from between the membranes. This way only pure fruit flesh goes into the salad.

Tip: Catch the juice dripping during cutting, this goes into the dressing.
4 ✓

Make the emulsion: mix the balsamic vinegar, collected orange juice, salt, and pepper, then drizzle in the oil in a thin stream while stirring continuously.

Tip: Stirring breaks the oil into tiny droplets within the acid, forming a thick sauce.
5 ✓

Layer the rocket, orange segments, pomegranate, and crunchy walnuts on a plate. Drizzle the dressing over it just before eating.

Tip: The acidity and crunch of the pomegranate adds another dimension to the dish.

Recipe FAQ

Why toast the walnuts?
Heat activates the oils in the nut, creating new roasted aroma compounds while making the texture crispier.
How does the rocket stay fresh?
The acid and salt in the dressing draw water out of the leaves, making them wilt. So only mix together just before serving.

Ingredients

  • 100 g Fresh rocket
  • 2 pcs Oranges (Navel or Blood Orange)
  • 50 g Walnut halves
  • 50 g Pomegranate seeds
  • 2 tbsp Extra virgin olive oil
  • 2 tbsp Freshly squeezed orange juice (from the fruit)
  • 1 tbsp Balsamic Vinegar of Modena
  • 1 pinch Sea salt flakes
  • 1 pinch Freshly ground black pepper