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.
gluten-free, Holiday, vegan
The Grateful Grazer
about 1 cup, rinsed and roughly chopped
peeled and sliced horizontally into rings
peeled and sliced horizontally into rings (or sub with mandarin/tangerine.)
sliced thinly with mandolin (reserve some fronds for topping if desired)
extra virgin olive oil
rice wine vinegar
pure maple syrup
Crushed pistachios for topping
Combine watercress, grapefruit, orange, and fennel in a large mixing bowl.
Whisk together olive oil, vinegar, hemp, and maple and toss with salad.
Transfer to serving dish and top with fennel fronds and pistachios.
This recipe originally appeared on GratefulGrazer.com.