Vegetarian Crispy Duck Salad with Orange Vinaigrette
Elevate your salad game with this vibrant and flavorful Vegetarian Crispy Duck Salad with Orange Vinaigrette. Tender young green jackfruit is seasoned with soy sauce, maple syrup, and smoked paprika, then roasted until irresistibly crispy to mimic the bold flavors of duck, all while staying plant-based. Tossed with a medley of fresh mixed greens, juicy orange segments, crunchy toasted almonds, and thinly sliced cucumber, every bite is a delightful blend of texture and color. The zesty orange vinaigrette, infused with balsamic vinegar and honey, ties it all together with a refreshing citrusy finish. Perfect for those seeking a healthy yet indulgent dish, this salad is easy to prepare in just 30 minutes and ideal for dinner parties or weekday meal prep. Whether you're a seasoned vegan or simply exploring vegetarian options, this recipe is a must-try for delicious innovation. Keywords: vegetarian crispy duck salad, orange vinaigrette, jackfruit duck recipe, vegan salad recipes, citrus salad with crunchy toppings.
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Recipe Information
Ingredients
- 2 cups Canned young green jackfruit
- 3 tablespoons Olive oil
- 2 tablespoons Soy sauce
- 1 tablespoon Maple syrup
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Ground black pepper
- 4 cups Mixed salad greens
- 0.25 cup Orange juice
- 2 tablespoons Balsamic vinegar
- 1 tablespoon Honey
- 0.5 teaspoon Salt
- 0.5 Red onion, thinly sliced
- 1 Orange, peeled and segmented
- 0.25 cup Almonds, toasted and sliced
- 1 Cucumber, thinly sliced
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Drain and rinse the canned jackfruit. Pat dry and shred the pieces with your fingers or a fork to resemble pulled duck.
In a mixing bowl, combine the jackfruit with 2 tablespoons of olive oil, soy sauce, maple syrup, smoked paprika, and black pepper. Mix until the jackfruit is well coated.
Spread the seasoned jackfruit evenly on the prepared baking sheet and bake for 15 minutes or until it becomes crispy, stirring halfway through.
Meanwhile, prepare the orange vinaigrette by whisking together the orange juice, balsamic vinegar, honey, 1 tablespoon of olive oil, and salt in a small bowl.
In a large salad bowl, toss the mixed greens, red onion slices, orange segments, almonds, and cucumber slices.
Once the jackfruit is done cooking, add it to the salad bowl.
Drizzle the orange vinaigrette over the salad and gently toss to combine all ingredients.
Serve immediately for a crisp and refreshing meal.
Nutrition Facts
Calories |
957 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.8 g | 74% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2443 mg | 106% | |
| Total Carbohydrate | 100.7 g | 37% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 62.0 g | ||
| Protein | 16.5 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 354 mg | 27% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 3526 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
