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Blood orange, burrata, pine-nut salad with Christmas dressing sits atop a white ceramic plate on a pink linen backdrop

Blood orange, burrata and pine nut salad with a Christmas spiced syrup

Gluten free, vegetarian, adaptable to be nut free
Serves 4-6 people
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Prep Time 20 minutes
Cook Time 7 minutes
Course Salad
Servings 4 people

Ingredients
  

For the Christmas spiced dressing:

  • 3 tablespoons (60ml) fresh orange juice blood orange juice makes the dressing a lovely red
  • 3 tablespoons (60ml) lemon juice
  • 3 tablespoons caster sugar
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground clove

For the salad:

  • 1-2 balls of burrata depending on how many people you’re catering for (see notes)
  • 6-10 blood oranges skin removed and sliced (use regular if blood aren’t available
  • Handful of toasted pine-nuts
  • Herb of choice optional (I used mint)
  • 1 head of witlof optional
  • Freshly cracked pepper and sea salt flakes to finish

Instructions
 

To make the Christmas spiced dressing:

  • Place all the ingredients in a small saucepan over a low heat. Cook for around 5-10 minutes, or until the dressing has reduced and some syrup-like. Remove from the heat.

To assemble:

  • Arrange the salad ingredients on a serving platter. Just before serving, pour over some Christmas spiced dressing (to taste) and create a small hole in opposing sides of the burrata so that the cream oozes out. Season and serve immediately.
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