Watercress, Clementine, and Roasted Fennel Salad

watercress-clementine-fennel Photo: Melissa Punch; Styling: Scott Horne/


  • 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.

  • Prep Time:
  • Cook Time:

  • 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)

Nutritional Information

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

Good to Know

This light and healthy salad is the perfect complement to any meal.