Blood Orange and Rocket Salad

Made with tart blood oranges, daikon and a mint and lemon dressing, this beautiful blood orange and rocket salad makes a bright, healthy and delicious mid winter dish.

We have a blood orange tree at home that gives us the most tasty fruit over winter and spring. And this is my favourite salad to make with them! The juicy, tart flavour of oranges work perfectly with fresh rocket leaves and mint. A handful of toasted hazelnuts and shredded daikon also give a lovely texture to the salad. You can mix some Navel or Valencia oranges in too, if you prefer a little more sweetness.

I like to dress this salad with a clean lemon and mint dressing. Made with olive oil, lemon juice, brown rice syrup and mint, it’s a much healthier choice and the flavours work perfectly together.

This salad makes a lovely meal for family dinners, entertaining or when you are asked to “bring a salad”. It also makes a delicious and easy work lunch.

This blood orange and rocket salad is beautifully light and fresh. The recipe serves four, but can be easily increased for larger quantities and entertaining. It can be prepared ahead of time, but the dressing is best kept separate and added right before you are ready to eat. For a little extra, it pairs perfectly with fish or grilled chicken. With its tart and fresh flavours, it is one of my favourite salads for lunch or a healthy dinner. 

Orange and Rocket Salad

Made with tart blood oranges, daikon and a mint and lemon dressing, this beautiful blood orange and rocket salad makes a bright, healthy and delicious mid winter dish.

5 from 1 vote

Print Pin Rate

Course: Salad, Side Dish

Cuisine: Australian

Prep Time: 10 minutes

Cook Time: 0 minutes

0 minutes

Total Time: 10 minutes

Servings: 4

Calories: 234kcal

Author: Andrea Geddes

Cook ModePrevent your screen from going dark

Ingredients 

Metric – US Customary

 

0.5x1x2x3x

• ▢ 130 grams fresh rocket leaves
• ▢ 3 blood oranges or other oranges, peeled and sliced
• ▢ ½ red onion thinly sliced
• ▢ 1 daikon peeled and shredded
• ▢ ⅓ cup toasted hazelnuts gently crushed
• ▢ fresh mint leaves torn

Optional

• ▢ fennel fronds torn

For the dressing

• ▢ ¼ cup light olive oil
• ▢ ¼ cup lemon juice
• ▢ 1-2 tbsp brown rice syrup or honey
• ▢ salt and pepper
• ▢ 6 mint leaves very finely chopped

Instructions

• Toss all of the salad ingredients together in a large bowl.
• To make the dressing, combine all of the ingredients and stir until the brown rice syrup has dissolved. Add a generous amount of salt and pepper, to taste.
• When ready to serve, drizzle the required amount of dressing over the salad and serve. Enjoy!

Notes

Blood oranges can be easily substituted for whichever oranges are in season.

Rocket (also called arugula) can be swapped for spinach or other leafy greens, if you prefer a milder taste.

The salad can be made ahead and stored in the fridge for up to 3 days, but it is best dressed just before eating to avoid it becoming soggy. If taking it for a work lunch or travelling, pack the dressing on the side to pour over before eating. 

 

Nutrition

Calories: 234kcal | Carbohydrates: 14g | Protein: 3g | Fat: 20g | Saturated Fat: 2g | Sodium: 32mg | Potassium: 433mg | Fiber: 3g | Sugar: 8g | Vitamin A: 857IU | Vitamin C: 37mg | Calcium: 100mg | Iron: 1mg

Tried this Recipe? Pin it Today!Mention @TheCookingCollective or tag #thecookingcollective!

Are you following us on Facebook, Instagram and Pinterest?

Subscribe to The Cooking Collective to have more beautiful recipes, freebies and more delivered straight to your inbox.