Photo: Melissa Punch; Styling: Scott Horne/
Prep Time
10 Mins
Cook Time
10 Mins
Makes 4 servings (serving size: about 13/4 cups salad mixture and 2 tablespoons dressing)

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

How to Make It

Step 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).

Step 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.

Step 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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