Orange and watercress salad with toasted walnuts

    14 minutes

    This refreshing combination of sweet citrus and peppery watercress is offset by the satisfying crunch of freshly toasted walnuts. The walnut theme is continued in the fragrant dressing.

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    Serves: 4 

    • 1 cup (90g) walnut halves
    • 6 navel oranges
    • 1 bunch spring onions
    • ½ bunch watercress leaves
    • For the dressing
    • 1/3 cup walnut oil
    • 2 tablespoons red wine vinegar
    • 1 tablespoon orange flower water
    • 1 teaspoon Dijon mustard or wholegrain mustard
    • Black pepper

    Preparation:10min  ›  Cook:4min  ›  Ready in:14min 

    1. Put the walnuts in a large frying pan and toast over low heat for 4–5 minutes, tossing occasionally.
    2. While the walnuts are toasting, peel the oranges, removing all white pith. Slice finely, discarding seeds. Cut spring onions into fine strips.
    3. Arrange the walnuts, orange segments, spring onions and watercress leaves on serving plates.
    4. Combine the walnut oil, vinegar, orange flower water, mustard, salt and pepper in a screwtop jar and shake well to combine.
    5. Spoon the dressing over the salad and serve immediately.


    good source of vitamins B group, C and E.


    The walnuts can also be toasted in the oven. Spread out flat on a baking tray and cook at 180˚C for 5–10 minutes.

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