Easy salad recipe
Prep Time 5 minutes
Course Salad
Servings 4
Calories 292 kcal


  • 50 g walnut pieces
  • 3 oranges
  • 270 g pack chicory leaves picked (larger ones can be halved)
  • 85 g bag watercress
  • 60 g bag wild rocket
  • 1 fennel trimmed and very thinly sliced
  • 4 tbsp Napolina olive oil
  • 1 tbsp white wine vinegar
  • ½ tsp clear honey or caster sugar optional
  • 1 tsp Dijon mustard


  • Preheat the oven to gas 6, 200°C, fan 180°C Fan. Place the walnuts on a baking tray and toast in the oven for around 6-7 mins until fragrant and well browned. Set aside to cool, then roughly chop.
  • Meanwhile, use a serrated knife to peel the oranges (removing any pith) and segment over a large mixing bowl. Discard the membrane. Add the chicory leaves, watercress, rocket and fennel to the bowl.
  • In a small jug, whisk together the olive oil, white wine vinegar, honey and Dijon mustard along with some seasoning until well combined. Pour over the oranges and leaves in the bowl, tossing gently to coat.
  • Divide the salad between four shallow bowls and top with the toasted walnuts before serving.


Calories: 292kcalCarbohydrates: 21gProtein: 5gFat: 23gSaturated Fat: 3gPolyunsaturated Fat: 8gMonounsaturated Fat: 11gSodium: 73mgPotassium: 817mgFiber: 8gSugar: 13gVitamin A: 2800IUVitamin C: 75mgCalcium: 166mgIron: 2mg
Keyword Salad
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