5 from 3 votes
Overhead picture of orange fennel watercress salad in a white bowl on a blue and white kitchen towel
Orange Fennel Watercress Salad
Prep Time
20 mins
Total Time
20 mins
 

This Orange Fennel Watercress Salad with Lemon Ginger Poppyseed Dressing is a heavenly combination of fresh, beautiful, seasonal ingredients

Course: Salad
Cuisine: American
Keyword: Orange Fennel Watercress Salad
Servings: 4
Calories: 170 kcal
Author: Chris Scheuer
Ingredients
  • 2 large navel oranges
  • 3-4 ounces baby watercress
  • ½ medium fennel bulb cored and thinly sliced crosswise
  • ¼ cup dried cranberries
  • ¼ cup salted roasted pistachios
  • Lemon Ginger Poppyseed Dressing
Instructions
  1. Using a sharp knife, cut about 1/4 to 1/2 inch (depending on the thickness of the peel) from the top and bottom of the orange to expose the flesh. Place the fruit on one of its flat ends and cut down to remove the skin and the white pith. Rotate and repeat, working your way around the fruit until the orange fruit is completely exposed.
  2. Slice, dice or cut between the flesh and the white membrane to create orange segments.
  3. Place most of the watercress (reserve a small amount) on a large serving plate or platter. Top with sliced fennel, oranges, dried cranberries and pistachios. Drizzle lightly with the Lemon Ginger Dressing. Pass more dressing at the table.
Recipe Notes

See Café Tips above in post for more detailed instructions.

Nutritional information does not include the Lemon Ginger Dressing. See that post of information.

Nutrition Facts
Orange Fennel Watercress Salad
Amount Per Serving
Calories 170 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 7g44%
Cholesterol 30mg10%
Sodium 126mg5%
Potassium 307mg9%
Carbohydrates 17g6%
Fiber 2g8%
Sugar 10g11%
Protein 1g2%
Vitamin A 1245IU25%
Vitamin C 54mg65%
Calcium 73mg7%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.