Goat Cheese and Citrus Salad with Glazed Pecans
Inspired by techniques from America's Test Kitchen.
Roughly chopped orange and grapefruit segments are tossed in their own citrusy shallot dressing, then piled over dressed spring greens with crumbled goat cheese and glazed pecans. Keeping a little dressing aside just for the citrus means the salad underneath stays lightly coated instead of swimming.
Always check the labels of the products you use.
Method
- 1
Segment the citrus. Peel the orange and grapefruit down to the flesh, then slice between the membranes to lift out the segments, squeezing 1 tablespoon of juice from each fruit's trimmings into a small jar as you go. Roughly chop the segments and place them in a medium bowl.
- 2
Make the dressing. Add the shallot, salt, pepper and olive oil to the jar with the citrus juices. Seal tightly and shake until combined.
- 3
Dress the citrus. Toss the chopped citrus with 1 tablespoon of the dressing.
- 4
Dress the lettuce. In a large bowl, toss the lettuce mix with the remaining dressing and divide among 4 plates.
- 5
Assemble. Top the dressed lettuce with the citrus, goat cheese and glazed pecans. Serve right away.
Storage
Best assembled and eaten right away, since the lettuce wilts once dressed.
Free sugars
4.1 g per serving
8.2 % of the 50 g daily maximum · 16.4 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- paring knife
- chef's knife
- chopping board
- small jar with a tight lid
- medium bowl
- large bowl
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 355 kcal |
| Protein | 9.5 g |
| Carbohydrate | 13.4 g |
| of which sugars | 8.6 g |
| of which free sugars | 4.1 g |
| Fat | 30.9 g |
| of which saturates | 8 g |
| Fibre | 3 g |
| Salt | 0.82 g |
Protein per 100 kcal
2.7 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
