Roasted Kangaroo Meat Salad with Wattleseed Vinaigrette

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-04 · Updated 2026-07-04

Lean kangaroo loin roasted to medium-rare, sliced thin over a bed of mixed greens and drizzled with a fragrant wattleseed and mustard seed vinaigrette. This australian-inspired beef ready in about 35 minutes pairs kangaroo loin, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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 loin
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 6 cups mixed salad greens
• 1 tsp ground wattleseed
• 1 tsp mustard seeds
• 3 tbsp red wine vinegar
• 1 tsp honey
• 1/4 cup extra virgin olive oil
• 1 small minced shallot

Instructions

1. Step 1: Preheat oven to 400°F. Rub 1 lb kangaroo loin with 1 tsp salt, 1/2 tsp black pepper, and 2 tbsp olive oil. Heat a cast iron skillet over medium-high heat and sear the loin for 2 minutes per side until browned.
2. Step 2: Transfer the skillet to the oven and roast the kangaroo loin for 10-12 minutes for medium-rare. Remove and let rest for 10 minutes before slicing thinly.
3. Step 3: In a small bowl, whisk together 1 tsp ground wattleseed, 1 tsp mustard seeds, 3 tbsp red wine vinegar, 1 tsp honey, 1/4 cup extra virgin olive oil, and 1 small minced shallot until emulsified.
4. Step 4: Arrange 6 cups mixed salad greens on plates, top with sliced kangaroo loin, and drizzle with the wattleseed vinaigrette. Serve immediately.