ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Watercress Endive Salad with Blood Oranges and Pomegranates

Lisa Romerein; Valerie Aikman-Smith
Prep time 1 hr
Yield Makes 12 servings
Slice Belgian endive right before serving, as it tends to discolor when exposed to air. All the other ingredients and the vinaigrette can be prepared hours ahead of time and chilled, covered.


  • 8 large blood oranges
  • 6 bunches watercress or arugula, large stems removed
  • 3 heads Belgian endive, thinly sliced crosswise
  • 4 to 5 tbsp. Champagne Vinaigrette
  • 1/2 to 3/4 cup pomegranate seeds
  • 1 cup slivered almonds, toasted

Nutrition Information

  • calories 176
  • caloriesfromfat 56 %
  • protein 3.9 g
  • fat 11 g
  • satfat 1.2 g
  • carbohydrate 18 g
  • fiber 4 g
  • sodium 92 mg
  • cholesterol 0.0 mg

How to Make It

  1. With a small, sharp knife, cut ends off oranges. Set 1 orange, cut side down, on a cutting board. Following its curve with the knife, slice off peel and white pith. Cut between inner membranes and fruit to release segments; drop segments into bowl. Repeat with remaining oranges.

  2. Rinse and dry watercress. In a large bowl, toss watercress, Belgian endive, and oranges with just enough vinaigrette to coat. Divide among 12 salad plates and garnish each salad with pomegranate seeds and toasted almonds.

  3. Note: Nutritional analysis is per serving, with vinaigrette.