Watercress, Clementine, and Roasted Fennel Salad

Photo: Melissa Punch; Styling: Scott Horne/bigleo.com
Had it with ho-hum greens? Try this intoxicating mix of watercress, fennel, and fresh citrus.


Makes 4 servings (serving size: about 13/4 cups salad mixture and 2 tablespoons dressing)

Recipe Time

Prep: 10 Minutes
Cook: 10 Minutes

Nutritional Information

Calories 136
Fat 5 g
Satfat 1 g
Monofat 3 g
Polyfat 1 g
Cholesterol 0 mg
Protein 3 g
Carbohydrate 23 g
Sugars 12 g
Fiber 5 g
Iron 1 mg
Sodium 129 mg
Calcium 111 mg


1 pound fennel bulbs, trimmed, cored, halved, and sliced lengthwise (about 2 1/2 cups)
4 teaspoons extra-virgin olive oil, divided
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/4 cup fresh clementine or orange juice
1 finely chopped shallot (about 2 1/2 tablespoons)
1 tablespoon red wine vinegar
1/2 teaspoon ground cumin
1/4 teaspoon crushed red pepper
1/8 teaspoon ground cinnamon
1 (4-ounce) bag watercress sprigs (6 cups), or 1 small bunch watercress, stems removed
5 clementines or 2 navel oranges, peeled and sectioned (about 1 cup sections)
1 cup torn radicchio leaves
1/4 cup pomegranate seeds


1. Preheat oven to 425°. Combine fennel, 1 teaspoon oil, salt, and pepper on a shallow baking sheet; roast, turning occasionally until golden on edges and tender (about 20 minutes).

2. While fennel is roasting, combine juice and next 5 ingredients (through cinnamon) in a small bowl, stirring well with a whisk. Add remaining 3 teaspoons oil, stirring well; set aside.

3. Place watercress, clementine or orange sections, radicchio, and roasted fennel in a large bowl. Add vinaigrette; toss well. Garnish with pomegranate seeds; serve immediately.