This Festive Blood Orange Salad is the perfect addition to your Christmas table.

Combining juicy blood oranges, crisp carrots, peppery rocket and toasted almonds, this colourful plant-based salad is fresh, vibrant and packed with seasonal flavour.

Finished with a bright citrus dressing, it’s a simple yet elegant side dish that pairs beautifully with grilled vegetables, roasted mains or a traditional Australian Christmas feast.

Developed for our long-term friends at Nuttelex, this recipe celebrates fresh summer produce and proves that plant-based entertaining can be both nourishing and impressive. Recipe development, food styling and photography were created in collaboration with the talented Nelly Le Comte.

Bursting with colour, crunch and fresh flavour, it’s the perfect side dish to bring a vibrant summer feel to your table. Not only is it beautifully presented, but it’s also packed with wholesome ingredients that taste as good as they look.

Festive blood orange & almond salad

Recipe by Samantha Gowing

• Total Time25 minutes
• YieldServes 4
• DietVegan

This vibrant Festive Blood Orange & Almond Salad is a celebration of summer on a plate. Sweet, juicy blood oranges, crisp carrots, peppery rocket and toasted almonds come together with a bright citrus dressing for a refreshing side that’s as beautiful as it is delicious. Developed for our long-term friends at Nuttelex, it’s a colourful plant-based salad that’s perfect for Christmas entertaining, summer lunches or any occasion that calls for fresh seasonal flavours.

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Ingredients

Units USM Scale 1/2x1x2x3x

4 blood oranges 4 medium carrots, peeled into ribbons or thinly sliced 100g baby rocket (arugula) Citrus Dressing 3 tbsp Nuttelex Olive Oil Spread, melted, or 3 tbsp extra virgin olive oil 2 tbsp freshly squeezed blood orange juice 1 tbsp lemon juice 1 tsp Dijon mustard 1 tsp maple syrup Sea salt and freshly cracked black pepper 1/2 cup flaked almonds 2 tbsp dried cranberries (optional, but adds festive colour) 2 tbsp fresh mint leaves, torn 1 tbsp finely chopped chives (optional)

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Instructions

1. Toast the flaked almonds in a dry frying pan over medium heat for 3–4 minutes until golden. Set aside to cool.
2. Using a sharp knife, trim the ends from the blood oranges and remove the peel and white pith. Slice into rounds or segments, catching any juice in a bowl to use in the dressing.
3. Peel the carrots into ribbons using a vegetable peeler, or finely slice into thin rounds with a mandoline.
4. Whisk together the melted Nuttelex, reserved blood orange juice, lemon juice, Dijon mustard, maple syrup, salt and pepper until emulsified.
5. Arrange the rocket on a large serving platter. Scatter over the carrots, blood orange segments and dried cranberries.
6. Spoon over the dressing just before serving, then finish with toasted almonds, fresh mint and chives.
7. Serve immediately alongside a festive barbecue, roasted vegetables or your favourite Christmas feast.

Notes

Chef’s Tip

For extra texture, add shaved fennel or thinly sliced radishes. Pomegranate arils also make a beautiful festive garnish and pair wonderfully with the blood oranges.

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• Prep Time: 20 mins
• Cook Time: 5 mins
• Category: Plant-based
• Method: Salad
• Cuisine: Modern Australian