Roasted Orange Salad with Cashews
When sweet and savory meets crunchy, in under an hour.
- Prep time: 10 minutes
- Cook time: 10 minutes
A salad that's anything but ordinary, featuring pan-roasted oranges with cumin and golden cashews. It's fresh, it's fragrant, and it's the kind of starter that makes people say "oh, that's original" without keeping you in the kitchen for three hours.
Ingredients
-
green oak leaf lettuce - piece
mixed, green -
bitter orange
-
eggs
-
cumin
-
salt and pepper
Recipe steps
Prepare the salad leaves
Cut or tear the salad leaves (you can also use a mixed salad, romaine lettuce and spinach, for example) into small pieces. Place them in a salad bowl and set aside.
Roast the oranges
Peel the oranges and cut them into small pieces. Sauté them with the cumin, salt and pepper in a dry pan over medium heat. No need for oil—the juice from the oranges is enough to keep them from sticking. Let them cook for about 5 minutes.
Toast the cashews
Remove the oranges from the pan and add them to your salad bowl. In the same pan, toast the cashews for 3 to 5 minutes until they’re lightly golden.
Assemble and serve
Remove the cashews from the heat and toss them with the oranges and salad leaves. Serve immediately.
Tips and variations
- No cashews? Sliced almonds or crushed hazelnuts work just as well.
- Want a little more zing? Add a few fresh mint leaves or a squeeze of lime juice.
- For a heartier version, toss in some cubed feta or fresh goat cheese (goodbye vegan, but hello comfort).
Anti-waste tips
Don’t throw away the orange peels!
Here are some ideas:
- Dry them to add flavor to your herbal teas or regular tea
- Candy them in sugar to decorate your cakes
- Add them to a homemade potpourri to freshen up your home
- Rub them on a cutting board to naturally deodorize it
