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Jaffa Orange Salad | Jaffa Fruit

Jaffa Orange Salad

  • Makes

    2

  • Time

    35

    minutes

  • Level

    Medium

  • Calories

    1289

    per portion
  • 3 x Jaffa Oranges
  • 1 x TBSP Dijon Mustard
  • Rocket (Washed and Dried)
  • 2-3 Small Beetroot
  • 460g Quinoa
  • 60g Walnuts
  • 60g Pecans
  • 60ml Balsamic Vinegar
  • 120ml Extra Virgin Olive Oil
  1. Steam/boil the beetroot for 20 minutes, once cooled, thinly slice the beetroot
  2. In a medium sized saucepan place the nuts and heat over medium heat, stir almost constantly until the nuts are lightly browned
  3. Remove from pan and place on a cutting board, chop into bite-sized pieces
  4. For the dressing: Zest one orange until you get 1 teaspoon, then juice the orange.
  5. Place the Jaffa orange juice with the zest in a container with the rest of the dressing ingredients, mix vigorously until well combined
  6. In a large salad bowl add the salad ingredients, toss with about half the dressing
  7. Enjoy!