Berry Rocket Salad with Turmeric Orange Vinaigrette
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Berry rocket salad

Top off this light salad with a powerhouse of flavours! Throw in some sweet pecans and drizzle with the turmeric orange vinaigrette to make an amazing pairing with peppery rocket and sweet blueberries and raspberries.

  • Method

    1. Candied pecans

      In mixing bowl, whisk together the egg whites, sugar, cinnamon, and cayenne pepper. Whisk until frothy, then, place pecans in egg white mixture and coat generously. Arrange a baking sheet pan with parchment paper or aluminium foil. Spray or grease the pan with oil, then spread the pecans on the pan evenly. Sprinkle with salt, then bake for 20-25 minutes, or until golden brown, tossing every 5 minutes. Cool for 1 hour and store in plastic or glass container until ready to use. (Note: These are great during the holidays and always a great snack) Place all ingredients except oil into a blender. Blend on medium for 10-15 seconds until all ingredients are combined. With blender running, slowly drizzle in olive oil. Then, finish with salt and pepper. Store in glass or plastic container in the refrigerator until ready to use.

    2. Salad

      Arrange the rocket among 4 salad plates. Place blueberries and raspberries on top of rocket. Then, crumble goat cheese and pecans over the salad, drizzle with vinaigrette and serve immediately.

  • Ingredients

    Turmeric Orange Vinaigrette
    1 teaspoon ground turmeric 
    ½ teaspoon chopped garlic 
    6 tablespoons extra-virgin olive oil 
    salt and pepper to taste 
    ½ large orange, peeled and segmented 
    1 teaspoon dijon mustard 
    1 ½ teaspoon balsamic vinegar 
    1 tablespoon honey 

    Salad
    4 cups fresh rocket
    ¾ cup Driscoll's blueberries
    ¾ cup Driscoll's raspberries
    115g soft goat cheese
    1 cup candied pecans 

    Basalmic-Orange Vinaigrette 
    candied pecans
    450g whole pecans
    1 cup icing sugar
    1 teaspoon salt
    1 teaspoon cinnamon
    ¼ teaspoon cayenne pepper
    1 tablespoon honey
    1 ½ teaspoon balsamic vinegar
    1 teaspoon dijon mustard
    2 egg whites

    • Serves 4
    • Vegetarian
    • Lunch
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