Blood orange, burrata and cinnamon-cashew salad with mulled wine glaze

Blood orange, burrata and cinnamon-cashew salad with mulled wine glaze

A wintry blood orange and burrata salad gets a festive spin with a spiced mulled wine dressing.The bitter chicory is softened by the creamy burrata, and the sweet dressing and tart orange all come together in beautiful harmony. Perfect as a Christmas starter or Boxing Day salad.

Blood orange, burrata and cinnamon-cashew salad with mulled wine glaze

Browse all our Christmas salad recipes here.

  • Serves icon Serves 4
  • Time icon Hands-on time 25 min

A wintry blood orange and burrata salad gets a festive spin with a spiced mulled wine dressing.The bitter chicory is softened by the creamy burrata, and the sweet dressing and tart orange all come together in beautiful harmony. Perfect as a Christmas starter or Boxing Day salad.

Browse all our Christmas salad recipes here.

Nutrition: Per serving

Calories
541kcals
Fat
45g (23g saturated)
Protein
16g
Carbohydrates
16g (13g sugars)
Fibre
2.1g
Salt
0.8g

Ingredients

  • 1 large red chicory
  • 2 tsp extra-virgin olive oil
  • 2 burrata balls
  • 1 tsp balsamic vinegar

For the cinnamon cashews

  • 70g unsalted cashews
  • 20g maple syrup
  • 1 pinch ground cinnamon
  • 1 pinch sea salt
  • ½ tsp brown sugar

For the mulled wine glaze

  • 2 blood oranges – or other oranges if not in season
  • 125ml red wine
  • 60g brown sugar
  • 1 mulled wine spice sachet
  • 1 tsp cloves
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Method

  1. Begin by making the cinnamon cashews. Heat the oven to 160°C fan/gas 4 and line a baking tray with a sheet of baking paper. Toss the cashews in a bowl with the maple syrup, then sprinkle with the cinnamon, salt and sugar and toss again to coat evenly. Spread out over the baking paper and put in the oven for 10 minutes, stirring well after 5 minutes. Leave to cool.
  2. Meanwhile make the mulled wine glaze. Top and tail the oranges, then slice off and reserve the peel, trying to remove as much white pith as you can. Slice the oranges into 1cm-thick wheels and set aside on a plate. Put the red wine, sugar, spice sachet, cloves and reserved orange peel (along with any juice left on the chopping board/plate) in a pan over a medium heat and simmer for 12-15 minutes until syrupy but not too thick (it thickens further as it cools). Strain through a fine sieve, then leave to cool.
  3. Cut the base off the chicory, separate the leaves and cut each leaf in half lengthways. Dress with the olive oil, then lay out on a platter (or divide between individual plates). Top with the orange slices, then the burrata, each ball torn in half. Sprinkle over the nuts. Mix 1 tbsp of the mulled wine glaze with the balsamic vinegar and drizzle this over to finish.

Nutrition

Calories
541kcals
Fat
45g (23g saturated)
Protein
16g
Carbohydrates
16g (13g sugars)
Fibre
2.1g
Salt
0.8g

delicious. tips

  1. Don’t waste it The mulled wine glaze and cinnamon cashews will last indefinitely due to the sugar content, so do keep any leftovers. They’re both great on a steak salad, as well as with fresh fruit or ice cream.

Buy ingredients online

Recipe By

Pollyanna Coupland

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