Kangaroo Meat Salad with Quandong Vinaigrette and Native Greens

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 salads 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.

Prep: 15 min Cook: 10 min Serves 4 Australian cuisine 320 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Kangaroo Meat Salad with Quandong Vinaigrette and Native Greens take to make?

Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Kangaroo Meat Salad with Quandong Vinaigrette and Native Greens?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep kangaroo steak from drying out.

Can I substitute ingredients in Kangaroo Meat Salad with Quandong Vinaigrette and Native Greens?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Kangaroo Meat Salad with Quandong Vinaigrette and Native Greens for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Kangaroo Meat Salad with Quandong Vinaigrette and Native Greens?

Australian salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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