Pork Citrus Salad with Candied Walnuts Recipe

This pork citrus salad combines tender, quick-brined pork chops with sweet and tangy citrus segments, crunchy candied walnuts, and creamy goat cheese. Tossed in a fragrant honey-thyme vinaigrette, it’s a refreshing, colorful, and flavorful dish perfect for lunch or a light dinner.

Recipe Information

Total Time:

Yield:

4 servings

Ingredients

Candied Walnuts

1 cup walnut halves

¼ cup granulated sugar

1 tablespoon unsalted butter

1 teaspoon water

¼ teaspoon ground nutmeg

¼ teaspoon ground cinnamon

Dash fine sea salt

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Dressing

½ cup extra-virgin olive oil

¼ cup white balsamic vinegar

1 tablespoon finely chopped shallot

1 tablespoon honey

1 teaspoon minced garlic

1 teaspoon Dijon mustard

¼ teaspoon fine sea salt

¼ teaspoon fresh thyme leaves

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Salad

2 cups torn romaine lettuce

2 cups torn green leaf lettuce

2 cups arugula

1 cup watercress

2 mandarin or Sumo oranges, peeled and thinly sliced

1 grapefruit, peeled and segmented

2 cooked Weeknight Quick-Brined Pork Chops, cut into ¾-inch cubes

½ cup crumbled goat cheese

Cracked black pepper, to taste

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Directions

For candied walnuts, line a large rimmed baking pan with parchment paper; set aside.
Heat a medium nonstick skillet over medium heat. Add walnuts, sugar, butter and water. Using a silicone spatula, cook and stir 5 minutes or until sugar is melted and nuts are evenly coated. Spread nut mixture, in a single layer, in the prepared baking pan. Sprinkle nuts with nutmeg, cinnamon and salt. Cool.
For dressing, in a small screw-top jar combine oil, balsamic vinegar, shallot, honey, garlic, mustard, salt and thyme. Cover tightly and shake well; set aside.
For salad, in a large bowl combine romaine and leaf lettuces, arugula and watercress. Transfer salad greens to a serving platter. Top with orange slices, grapefruit segments and pork. Sprinkle with goat cheese and some candied nuts. Serve with remaining candied nuts and dressing.