A crunchy, creamy and completely delicious salad awaits you! It is packed with fresh green leaves, walnuts, creamy blue cheese and crisp thin apple wedges. It is coated in a lush coconut yoghurt & Dijon mustard dressing, and is topped with the most tender parsley-coated pork fillet slices you could ever imagine. Yum!
Herby Pork & Waldorf Salad
Herby Pork & Waldorf Salad
with beetroot & fresh parsley
Hands on Time: 15 - 30 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Apple
- Apples
- Beetroot
- Blue Cheese
- Coconut Yoghurt
- Dijon Mustard
- Fresh Parsley
- Green Leaves
- Lemon
- Lemons
- Pork Fillet
- Walnuts
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
TO THE BEET
Preheat the oven to 200°C. Place the Beetroot chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and becoming crispy, shifting halfway.
TOASTY NUTS
Place a nonstick pan over a medium-high heat with the chopped Walnuts. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion.
PERFECT Pork
Return the pan to a medium heat. Pat the Pork fillet dry with some paper towel. Coat in oil, and season to taste. When the pan is hot, sear the pork for 4-6 minutes or until cooked through, shifting and turning as it colours. On completion, it should be browned all over and cooked through. Remove from the pan and set aside to rest for 5 minutes.
PARSLEY PARTY
Spread out the chopped parsley on a plate or shallow dish. Once the fillet has rested, roll the fillet through the chopped parsley until well coated. Slice and season.
DRESSED TO IMPRESS
In a bowl (large enough for the salad), combine the coconut yoghurt, the mustard, a squeeze of lemon juice (to taste), and some seasoning. Mix until fully combined. Add the shredded green leaves, the apple wedges, the crumbled blue cheese, seasoning, and the toasted Walnuts. Toss until fully coated.
WELCOME TO THE WALDORF!
Serve up a generous helping of the creamy crunchy salad. Top with the herby Pork slices and the roasted Beetroot. Serve any remaining lemon wedges on the side. Enjoy, Chef!
TO THE BEET
Preheat the oven to 200°C. Place the Beetroot chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and becoming crispy, shifting halfway.
TOASTY NUTS
Place a nonstick pan over a medium-high heat with the chopped Walnuts. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion.
PERFECT Pork
Return the pan to a medium heat. Pat the Pork fillets dry with some paper towel. Coat in oil, and season to taste. When the pan is hot, sear the pork for 4-6 minutes or until cooked through, shifting and turning as it colours. On completion, it should be browned all over and cooked through. Remove from the pan and set aside to rest for 5 minutes.
PARSLEY PARTY
Spread out the chopped parsley on a plate or shallow dish. Once the fillets have rested, roll the fillets through the chopped parsley until well coated. Slice and season.
DRESSED TO IMPRESS
In a bowl (large enough for the salad), combine the coconut yoghurt, the mustard, a squeeze of lemon juice (to taste), and some seasoning. Mix until fully combined. Add the shredded green leaves, the apple wedges, the crumbled blue cheese, seasoning, and the toasted Walnuts. Toss until fully coated.
WELCOME TO THE WALDORF!
Serve up a generous helping of the creamy crunchy salad. Top with the herby Pork slices and the roasted Beetroot. Serve any remaining lemon wedges on the side. Enjoy, Chef!
TO THE BEET
Preheat the oven to 200°C. Place the Beetroot chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and becoming crispy, shifting halfway.
TOASTY NUTS
Place a nonstick pan over a medium-high heat with the chopped Walnuts. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion.
PERFECT Pork
Return the pan to a medium heat. Pat the Pork fillets dry with some paper towel. Coat in oil, and season to taste. When the pan is hot, sear the pork for 7-10 minutes or until cooked through, shifting and turning as it colours. On completion, it should be browned all over and cooked through. Remove from the pan and set aside to rest for 5 minutes.
PARSLEY PARTY
Spread out the chopped parsley on a plate or shallow dish. Once the fillets have rested, roll the fillets through the chopped parsley until well coated. Slice and season.
DRESSED TO IMPRESS
In a bowl (large enough for the salad), combine the coconut yoghurt, the mustard, a squeeze of lemon juice (to taste), and some seasoning. Mix until fully combined. Add the shredded green leaves, the apple wedges, the crumbled blue cheese, seasoning, and the toasted Walnuts. Toss until fully coated.
WELCOME TO THE WALDORF!
Serve up a generous helping of the creamy crunchy salad. Top with the herby Pork slices and the roasted Beetroot. Serve any remaining lemon wedges on the side. Enjoy, Chef!
TO THE BEET
Preheat the oven to 200°C. Place the Beetroot chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and becoming crispy, shifting halfway.
TOASTY NUTS
Place a nonstick pan over a medium-high heat with the chopped Walnuts. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion.
PERFECT Pork
Return the pan to a medium heat. Pat the Pork fillets dry with some paper towel. Coat in oil, and season to taste. When the pan is hot, sear the pork for 7-10 minutes or until cooked through, shifting and turning as it colours. On completion, it should be browned all over and cooked through. Remove from the pan and set aside to rest for 5 minutes.
PARSLEY PARTY
Spread out the chopped parsley on a plate or shallow dish. Once the fillets have rested, roll the fillets through the chopped parsley until well coated. Slice and season.
DRESSED TO IMPRESS
In a bowl (large enough for the salad), combine the coconut yoghurt, the mustard, a squeeze of lemon juice (to taste), and some seasoning. Mix until fully combined. Add the shredded green leaves, the apple wedges, the crumbled blue cheese, seasoning, and the toasted Walnuts. Toss until fully coated.
WELCOME TO THE WALDORF!
Serve up a generous helping of the creamy crunchy salad. Top with the herby Pork slices and the roasted Beetroot. Serve any remaining lemon wedges on the side. Enjoy, Chef!
Frequently Asked Questions
What is the preparation time for Herby Pork & Waldorf Salad?
The preparation time for Herby Pork & Waldorf Salad with beetroot & fresh parsley is between 15 and 30 minutes.
What is the total time required to make Herby Pork & Waldorf Salad with beetroot & fresh parsley?
The total time required to make Herby Pork & Waldorf Salad with beetroot & fresh parsley is between 35 and 50 minutes.
How many servings does Herby Pork & Waldorf Salad provide?
4 servings
What are the main ingredients in Herby Pork & Waldorf Salad?
Apple, Apples, Beetroot, Blue Cheese, Coconut Yoghurt, Dijon Mustard, Fresh Parsley, Green Leaves, Lemon, Lemons, Pork Fillet, Walnuts
What is the nutritional information of Herby Pork & Waldorf Salad?
Calories: 591, Carbs: 39 grams, Fat: grams, Protein: 48.2 grams, Sugar: 19.6 grams, Salt: 25 grams
How do I prepare Herby Pork & Waldorf Salad?
WELCOME TO THE WALDORF!: Serve up a generous helping of the creamy crunchy salad. Top with the herby pork slices and the roasted beetroot. Serve any remaining lemon wedges on the side. Enjoy, Chef! TO THE BEET: Preheat the oven to 200°C. Place the beetroot chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and becoming crispy, shifting halfway. TOASTY NUTS: Place a nonstick pan over a medium-high heat with the chopped walnuts. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion. PERFECT PORK: Return the pan to a medium heat. Pat the pork fillets dry with some paper towel. Coat in oil, and season to taste. When the pan is hot, sear the pork for 4-6 minutes or until cooked through, shifting and turning as it colours. On completion, it should be browned all over and cooked through. Remove from the pan and set aside to rest for 5 minutes. PARSLEY PARTY: Spread out the chopped parsley on a plate or shallow dish. Once the fillets have rested, roll the fillets through the chopped parsley until well coated. Slice and season. DRESSED TO IMPRESS: In a bowl (large enough for the salad), combine the coconut yoghurt, the mustard, a squeeze of lemon juice (to taste), and some seasoning. Mix until fully combined. Add the shredded green leaves, the apple wedges, the crumbled blue cheese, seasoning, and the toasted walnuts. Toss until fully coated.
What should be prepared from my kitchen to make Herby Pork & Waldorf Salad?
Apple, Apples, Beetroot, Blue Cheese, Coconut Yoghurt, Dijon Mustard, Fresh Parsley, Green Leaves, Lemon, Lemons, Pork Fillet, Walnuts
How many calories does Herby Pork & Waldorf Salad have?
591 calories
How much fat content does Herby Pork & Waldorf Salad have?
grams
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