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. The juicy, tart oranges work perfectly with fresh rocket leaves and mint. A handful of toasted hazelnuts and shredded daikon also give a lovely crunch. 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.
My job requires me to be in the car, sometimes for most of the day. I used to take a big, bulky lunchbox with easy, but basic foods that I could transport. But I used to avoid nice foods like soups or salad, because they would leak in my bag. I also didn’t have the ability to heat or keep them cool.
More recently, I have started using these incredible and convenient leak proof and insulated bento boxes from Makia’s World. They are insulated, so your food stays hot, or cold, until lunchtime. The lidless, twist top design means that you don’t even have to search for lids! (I am sure I’m not the only one who has a drawer full of containers with no lids?). You can seriously flip these things upside down and there are absolutely zero leaks.
They are perfect for work lunches, travel or for older kids’ school lunches. Super convenient and no need for an ice pack, they are also dishwasher and microwave safe.
**I have a business partnership with Makia’s World, but I only recommend amazing products that I use and love myself. I love them so much, that I have teamed up with Makia’s World to offer The Cooking Collective readers 10% off their purchase. Just enter the code COOKINGCOLLECTIVE4MAKIA at the checkout and pack a healthy lunch in a twist!
This blood orange and rocket salad is beautifully light and fresh. The recipe serves four, but can be increased for larger quantities. 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. It is one of my favourite salads to take to work.
Where possible, try to find the freshest oranges you can. The flavour in this salad works best with fresh, firm, tart oranges.
Ingredients
- 130g fresh rocket leaves
- 2-3 fresh blood oranges, peeled and sliced
- 1/2 red onion, thinly sliced
- 1 x daikon, peeled and thinly sliced or shredded
- 30g toasted hazelnuts
- Fresh mint leaves, torn
- OPTIONAL
- Fennel fronds, torn
- FOR THE DRESSING
- 1/4 cup light olive oil
- 1/4 lemon juice
- 1-2 tbs brown rice syrup
- 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!
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