Roast Pork Salad Recipe

i recently whipped up this pork roast salad and lemme tell you, the combo of juicy pork, crisp veggies, and a homemade dressing is a total flavor bomb that blew my mind and kinda turned an average day into something epic.

I love making my Roast Pork Salad because it’s packed with flavor and nutrition. I start with pork shoulder seasoned with olive oil, garlic powder, salt and thyme.

Then I mix it with salad greens, cherry tomatoes, cucumber, red bell pepper and avocado. I think its a great way to get protein and vitamins.

Ingredients

• Rich in protein and flavor.

  Tender, juicy pork shoulder infuses bold seasoning and spice.

• Crisp salad greens loaded with fiber, vitamins, and antioxidants.

  They add refreshing crunch.

• Creamy avocado provides healthy fats and luscious texture to the salad.
• Sweet, juicy cherry tomatoes offer natural sugars, vitamins, and a burst of freshness.
• A tangy olive oil dressing with red wine vinegar perfectly balances flavors.
• Vibrant red bell pepper adds crisp sweetness and a splash of color.

Ingredient Quantities

• 1.5 lb pork shoulder, trimmed and patted dry
• 2 tbsp olive oil
• 1 tsp salt (divided)
• 1/2 tsp black pepper (divided)
• 1 tsp garlic powder
• 1 tsp dried thyme
• 4 cups mixed salad greens (like romaine, spinach, and arugula)
• 1 cup cherry tomatoes, halved
• 1 medium cucumber, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 avocado, sliced
• 1/2 red onion, thinly sliced
• 1/4 cup fresh cilantro leaves
• For dressing: 2 tbsp olive oil, 1 tbsp red wine vinegar, 1 tsp Dijon mustard, plus extra salt and pepper to taste

How to Make this

1. Preheat your oven to 375°F and while it’s heating up, pat the pork shoulder dry and rub it with 2 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper (of the divided amounts), 1 tsp garlic powder and 1 tsp dried thyme.

2. Place the seasoned pork in a baking dish and roast it in the oven for about 45 minutes or until the internal temperature reaches 145°F; just make sure you check using a meat thermometer.

3. While the pork is roasting, prep your salad veggies. In a large bowl, toss together 4 cups of mixed greens, 1 cup cherry tomatoes (halved), 1 medium cucumber (sliced thin), 1 red bell pepper (sliced thin), 1/2 red onion (sliced thin) and 1/4 cup chopped fresh cilantro.

4. Once the pork is done, let it rest for about 10 minutes so the juices redistribute, then slice it thinly.

5. Just before serving, add the sliced pork and 1 sliced avocado to the salad bowl.

6. For the dressing, whisk together 2 tbsp olive oil, 1 tbsp red wine vinegar, 1 tsp Dijon mustard, and a little extra salt and pepper to taste.

7. Drizzle the dressing evenly over the salad and toss everything gently so that all the flavors mix in nicely.

8. Serve immediately while the pork is still warm and enjoy the mix of textures and flavors in every bite.

Equipment Needed

1. Preheated Oven – You need an oven that you can set to 375°F because it’s the oven that roasting the pork correctly.
2. Baking Dish – A dish big enough to hold the pork shoulder securely while it cooks.
3. Meat Thermometer – Essential to check that the pork reaches 145°F safely.
4. Paper Towels – To pat the pork dry before seasoning.
5. Large Mixing Bowl – For tossing the mixed greens and veggies together.
6. Knife – For slicing the pork, avocado, and other veggies evenly.
7. Cutting Board – Provides a safe surface to slice your vegetables and meat.
8. Whisk – Helps blend the olive oil, red wine vinegar, and mustard into a smooth dressing.
9. Measuring Spoons and Cups – Needed for accurately measuring spices, olive oil, and other ingredients.
10. Serving Utensils – Such as tongs or a spatula to gently mix the salad with the dressing.

FAQ

• Q: How do I know when the pork is done?
  
  A: The pork should reach an internal temp of about 145°F. Let it rest for a bit before slicing.
• Q: Can I use another pork cut instead of shoulder?
  
  A: Sure, you can use loin or tenderloin but keep in mind that they might cook faster and be leaner.
• Q: Can I marinate the pork for a deeper flavor?
  
  A: Yes, you can marinate it in olive oil, garlic powder, and thyme for a few hours before roasting. Just adjust the salt.
• Q: What if i dont have red wine vinegar for the dressing?
  
  A: You can use apple cider vinegar or even a squeeze of lemon juice for a similar tangy taste.
• Q: Can i prep the salad ahead of time?
  
  A: Absolutely, though it’s best to slice the veggies and store them separately to keep them from getting soggy, then toss together when ready to serve.

Roast Pork Salad Recipe Substitutions and Variations

• If you cant find pork shoulder, pork loin or even chicken thighs works fine to mix it up.
• If you hate using olive oil, swap it with avocado oil or grapeseed oil since they offer a milder flavor.
• Dried thyme can be replaced by rosemary or oregano if your pantry is low on herbs.
• For the dressing, if you dont have red wine vinegar available, apple cider vinegar is a solid alternative.
• If fresh cilantro isnt your thing, try using parsley for a different but still tasty twist.

Pro Tips

1. First off, heat up your oven to 375°F. While it warms up, pat your 1.5 lb pork shoulder dry and rub it with 2 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, 1 tsp garlic powder and 1 tsp dried thyme. Make sure you coat all sides really well.

2. Put the pork in a baking dish and roast it for about 45 minutes or until its internal temperature reaches 145°F (always check with a meat thermometer so you dont overcook it). When its done, let it rest for 10 minutes to let the juices settle, then slice it thinly.

3. While your pork is cooking, prep the salad. Toss together 4 cups mixed greens, 1 cup halved cherry tomatoes, 1 thinly sliced cucumber, 1 sliced red bell pepper, 1/2 thinly sliced red onion, and 1/4 cup chopped fresh cilantro. Right before serving, add the sliced pork and a sliced avocado to the mix.

4. For the dressing, just whisk 2 tbsp olive oil, 1 tbsp red wine vinegar, 1 tsp Dijon mustard and add a pinch more salt and pepper to taste. Drizzle the dressing over the salad and toss gently to combine all the flavors.

Pro Tip 1: If you have time, let the pork marinate in the oil and spices for an hour before roasting. This really boosts the flavor and makes it extra tasty.

Pro Tip 2: When slicing the pork, try cutting it against the grain. It helps keep each bite tender especially since pork shoulder can be a bit chewy otherwise.

Pro Tip 3: To step up the dressing game, mix in a little squeeze of lemon juice. It adds a bright flavor that pairs really well with the pork and salad.

Enjoy your tasty and healthy meal its a pretty cool mix of warm savory pork and fresh, crunchy veggies.