Sunday Citrus Vibes: Blood Orange & Creamy Goats Cheese Salad
With peppery rocket, rainbow chard, red onion, walnuts, and pistachios tossed in a honey-Dijon dressing, this salad is a celebration of colour and texture—and a great addition to your summer menu.
I’ve just realised my last few recipe shares have all been salads—but in my defence, this time of year calls for them! With the sunshine creeping in and everything starting to feel a little lighter, salads are the perfect thing. This past Sunday, during the beautiful May Day bank holiday,I put together this juicy, bright citrus salad—full of colour and contrast.
It’s made with sweet blood orange, peppery rocket, rainbow chard, toasted walnuts and pistachios, creamy goat’s cheese, and thinly sliced red onion, all brought together with a honey and Dijon dressing. Fresh, vibrant, and just the right balance of tangy, nutty, and creamy—it’s a bowlful of spring.
Let me know your thoughts for this recipe, Enjoy!
Blood Orange, Rocket & Goat’s Cheese Salad Ingredients:
60g fresh rocket
4–5 Swiss chard leaves, roughly chopped
2 blood oranges, peeled and sliced into rounds
1 small red onion, finely sliced
125g soft goat’s cheese
A handful of walnuts, toasted and roughly chopped
10 pistachios, chopped
For the dressing:
1 tbsp honey
2 tbsp white wine vinegar
1 tsp Dijon mustard
2 tbsp olive oil
Salt and pepper, to taste
Method:
Start by preparing the dressing: whisk together the honey, white wine vinegar, Dijon mustard, and olive oil in a small bowl. Season with salt and pepper and set aside.
In a large serving bowl or platter, layer the rocket and chopped Swiss chard.
Scatter over the red onion slices and arrange the blood orange rounds
Crumble the goat’s cheese on top, then sprinkle over the toasted walnuts and chopped pistachios.
Drizzle the dressing just before serving and toss gently, or serve with the dressing on the side.
