Winter Citrus Salad with Watercress, Fennel + Pistachios

Grapefruit and satsuma orange are tossed with watercress, fennel, pistachios, and a maple hemp seed vinaigrette. Serve with brunch, lunch, or dinner.
Course brunch, Salad
Cuisine gluten-free, Holiday, vegan
Prep Time 10 minutes
Total Time 10 minutes
Servings 4
Author The Grateful Grazer


  • 1 bunch watercress about 1 cup, rinsed and roughly chopped
  • 1/2 grapefruit peeled and sliced horizontally into rings
  • 1 satsuma orange peeled and sliced horizontally into rings (or sub with mandarin/tangerine.)
  • 1/2 fennel bulb sliced thinly with mandolin (reserve some fronds for topping if desired)
  • 1 tbsp extra virgin olive oil
  • 1 tbsp rice wine vinegar
  • 1 tbsp hemp seeds
  • 1 tsp pure maple syrup
  • Crushed pistachios for topping


  1. Combine watercress, grapefruit, orange, and fennel in a large mixing bowl.
  2. Whisk together olive oil, vinegar, hemp, and maple and toss with salad.
  3. Transfer to serving dish and top with fennel fronds and pistachios.
  4. Serve immediately.