Watercress, Clementine, and Roasted Fennel Salad

Had it with ho-hum greens? Try this intoxicating mix of watercress, fennel, and fresh citrus.

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

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 136
  • Fat: 5g
  • Saturated fat: 1g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 1g
  • Cholesterol: 0mg
  • Protein: 3g
  • Carbohydrate: 23g
  • Sugars: 12g
  • Fiber: 5g
  • Iron: 1mg
  • Sodium: 129mg
  • Calcium: 111mg

Ingredients

  • 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

Preparation

  1. 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. 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. 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.
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