Fennel Citrus Salad with Pistachios and Watercress

Brighten your winter table with this vibrant Fennel Citrus Salad with Pistachios. Combining crisp fennel, juicy grapefruit, and sweet oranges, this salad offers a refreshing contrast to the season's hearty dishes. The peppery watercress adds a lively bite, while crushed pistachios provide a satisfying crunch.

If you're someone who tends to shy away from salads in the colder months, this one might change your mind. It's not just crisp and refreshing, it's colorful, too. The natural sweetness of the citrus balances the subtle bitterness of watercress and fennel, while the pistachios add richness and texture.

Whether served alongside an egg casserole for Christmas brunch or as a side dish anytime around the holidays, this is a versatile addition to your winter menu.

Check out my warm salad recipes for more seasonal ideas! A few favorites: Warm Roasted Vegetable Quinoa Salad, Shaved Brussels Sprouts Salad with Chickpeas and Lemon Tahini, and Warm Spelt Berry Salad with Cinnamon Balsamic Vinaigrette.

And if you're looking for plant-based holiday recipes, try Baked Brie Puff Pastry Bites with Jam, Vegan Sweet Potato Casserole, or Vegetarian Pot Pie.

Ingredients

This vibrant salad brings together a refreshing mix of seasonal fruits and crisp vegetables. Watercress forms a peppery, nutrient-dense base, which is balanced by the bright acidity of grapefruit and sweet mandarin orange slices. Thinly shaved fennel adds crunch and subtle anise-like flavor, while crushed pistachios lend richness. A simple vinaigrette made with extra virgin olive oil, rice wine vinegar, maple syrup, and a sprinkle of hemp seeds ties it all together with a touch of sweetness.

Substitutions

• Greens: If you don't have watercress, try arugula, baby kale, or a spring mix for a similar peppery base.
• Citrus: Swap grapefruit and mandarin with blood oranges, cara cara oranges, or even segmented clementines-whatever's seasonal and sweet-tart.
• Fennel: If you're not a fan of raw fennel, try thinly sliced celery or shaved radish for crunch.
• Pistachios: Toasted almonds, walnuts, or pumpkin seeds work as a nut-free alternative with a similar texture.
• Maple syrup: Use honey or agave nectar if preferred.
• Vinegar: Rice wine vinegar can be swapped for white wine vinegar or apple cider vinegar.

Storage

This salad is best enjoyed fresh, right after assembling. The delicate greens and citrus can become soggy if they sit too long, especially after adding the dressing.

If you're prepping ahead, store the vinaigrette separately and combine everything just before serving. You can slice the citrus and fennel up to 1 day in advance and keep them in an airtight container in the fridge. Add pistachios and hemp seeds at the last minute for optimal crunch.

(And if you're looking for a fully make-ahead recipe, try my kale salad with cranberries.)

FAQ

📖 Recipe

Fennel Citrus Salad with Pistachios and Watercress

Stephanie McKercher, MS, RDN

This refreshing Fennel Citrus Salad with Pistachios is a festive, vibrant dish that brings together crisp fennel, peppery watercress, and juicy winter citrus. It's finished with a simple maple vinaigrette and a sprinkle of crunchy pistachios for extra color and crunchy texture.

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Course brunch, Salad

Cuisine gluten-free, Holiday, vegan

Servings 4

Ingredients

  

1x2x3x

• 1 bunch watercress about 1 cup, rinsed and roughly chopped
• ½ grapefruit, peeled and sliced horizontally into rings
• 1 mandarin orange, peeled and sliced horizontally into rings
• ½ fennel bulb sliced thinly with mandolin (reserve some fronds for topping if desired)
• 1 tablespoon extra virgin olive oil
• 1 tablespoon rice wine vinegar or white vinegar
• 1 tablespoon hemp seeds (optional)
• 1 teaspoon maple syrup or honey
• Crushed pistachios for topping

Instructions

 

• Combine watercress, grapefruit, orange, and fennel in a large mixing bowl.
• Whisk together olive oil, vinegar, hemp seeds (if using), and maple syrup, and toss with salad.
• Transfer to serving dish and top with fennel fronds and pistachios. Enjoy!

Notes

• Vegan: Use maple syrup instead of honey in the dressing.

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