Kangaroo Meat Salad with Quandong Vinaigrette and Native Greens

By AislePrompt Editorial · Published 2026-06-21 · Updated 2026-06-21

A fresh and vibrant Australian salad featuring lean kangaroo meat seared and served over native greens with a tangy quandong fruit vinaigrette. This Australian-inspired salad recipe, ready in about 25 minutes, pairs kangaroo steak, olive oil, sea salt into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 320 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb kangaroo steak
• 2 tbsp olive oil
• 1 tsp sea salt
• 1/2 tsp black pepper
• 4 cups mixed native greens (such as warrigal greens, finger lettuce)
• 3 tbsp quandong fruit preserves
• 2 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 tsp honey
• 1/4 cup toasted pepitas

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Instructions

1. Step 1: Heat 1 tbsp olive oil in a heavy skillet over medium-high heat until shimmering. Season 1 lb kangaroo steak with 1 tsp sea salt and 1/2 tsp black pepper. Sear steak for 3-4 minutes per side for medium rare or until desired doneness. Remove and let rest for 10 minutes, then slice thinly against the grain.
2. Step 2: In a small bowl, whisk together 3 tbsp quandong fruit preserves, 2 tbsp red wine vinegar, 1 tsp Dijon mustard, 1 tsp honey, and 1 tbsp olive oil until emulsified to make the vinaigrette.
3. Step 3: In a large bowl, toss 4 cups native mixed greens with half the vinaigrette until lightly coated.
4. Step 4: Arrange greens on plates, top with sliced kangaroo meat, drizzle remaining vinaigrette over meat, and sprinkle 1/4 cup toasted pepitas for crunch. Serve immediately.