Or fall salad, if you prefer. A colorful and flavorful salad to enjoy when the weather changes and the leaves begin to fall.
Yield: 6 servings
Time: 45 minutes
Tools
- 3 medium bowls
- whisk
- wooden spoon
- colander
- serving platter or 6 plates
Ingredients
- 6 T (3/8 c) orange juice
- 2 T balsamic vinegar
- ¼ c olive oil
- salt
- pepper
- 2 navel oranges, peeled and broken into segments
- ½ medium bulb fennel, cored and thinly sliced
- ¼ c pomegranate seeds
- 2 bunches watercress, washed and de-stemmed
Directions
Whisk the juice, vinegar, oil, salt, and pepper in a bowl, pour over fruit, toss, and let marinate on the counter for 30 minutes.
Meanwhile, combine oranges, fennel, and pomegranate seeds in the other bowl.
Strain the dressing through the colander into the third bowl.
Add watercress to the dressing, toss, and arrange on platter.
Top with fruit/fennel and serve.
Notes
Adapted from the recipe for Fennel, Orange, and Pomegranate Salad in Myra Kornfeld’s The Voluptuous Vegan.