Roasted Kangaroo Salad with Quandong Vinaigrette

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

A vibrant salad featuring seared kangaroo loin slices over mixed greens, dressed with a tangy native quandong fruit vinaigrette. This australian-inspired salads ready in about 25 minutes pairs olive oil, sea salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 2, 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.

Ingredients

• 12 oz, trimmed and sliced into 1/2-inch strips kangaroo loin
• 2 tbsp olive oil
• 1 tsp sea salt
• 1/2 tsp black pepper
• 5 cups mixed salad greens
• 1 cup, halved cherry tomatoes
• 1 medium, thinly sliced cucumber
• 1/4 medium, thinly sliced red onion
• 2 tbsp quandong fruit jam
• 2 tbsp apple cider vinegar
• 1 tsp honey
• 1 tsp Dijon mustard
• 2 tbsp water

Instructions

1. Step 1: In a small bowl, whisk together 2 tbsp quandong fruit jam, 2 tbsp apple cider vinegar, 1 tsp honey, 1 tsp Dijon mustard, and 2 tbsp water to create the vinaigrette. Set aside.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat.
3. Step 3: Season 12 oz kangaroo loin strips with 1 tsp sea salt and 1/2 tsp black pepper.
4. Step 4: Sear the kangaroo strips in the hot skillet for 2-3 minutes per side until browned on the outside but still pink inside.
5. Step 5: Remove kangaroo from heat and let rest for 5 minutes.
6. Step 6: In a large bowl, combine 5 cups mixed salad greens, 1 cup halved cherry tomatoes, 1 medium thinly sliced cucumber, and 1/4 thinly sliced red onion.
7. Step 7: Drizzle the quandong vinaigrette over the salad and toss gently to coat evenly.
8. Step 8: Arrange the seared kangaroo strips on top of the salad and serve immediately.