Watercress and Orange Salad with Honey Dijon Dressing

Watercress and Orange Salad with Honey Dijon Dressing

Peppery watercress and juicy orange segments meet a tangy honey Dijon dressing.

Total 15 min Makes 4 servings Calories 210/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Halal, Kosher

Allergens

Dairy, Tree nuts

This bright salad pairs sharp, peppery watercress with sweet citrus segments and thin shards of red onion, all tossed in a tangy honey Dijon vinaigrette. It comes together quickly with no cooking required, making it a refreshing side for roasted meats or a light lunch on its own. The contrast of bitter greens and sweet orange gives it a lively, well-balanced flavor.

Ingredients

  • 6 cups watercress, tough stems trimmed
  • 2 navel oranges, peeled and segmented
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup walnuts, toasted and chopped
  • 1/4 cup crumbled feta cheese
  • 3 tablespoons olive oil
  • 1 tablespoon fresh orange juice
  • 1 tablespoon white wine vinegar
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • salt, to taste
  • black pepper, to taste

Method

  1. Peel the oranges with a knife, removing all white pith, then slice into segments over a bowl to catch any juice; set segments aside and reserve 1 tablespoon of the juice for the dressing.

  2. In a small bowl, whisk together the olive oil, reserved orange juice, white wine vinegar, honey, and Dijon mustard until emulsified. Season with salt and pepper to taste.

  3. In a large bowl, combine the watercress, orange segments, and sliced red onion.

  4. Drizzle the dressing over the salad and toss gently to coat the leaves evenly.

  5. Divide the salad among plates and top with toasted walnuts and crumbled feta. Serve immediately.

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    Watercress and Orange Salad with Honey Dijon Dressing

    This bright salad pairs sharp, peppery watercress with sweet citrus segments and thin shards of red onion, all tossed in a tangy honey Dijon vinaigrette. It comes together quickly with no cooking required, making it a refreshing side for roasted meats or a light lunch on its own. The contrast of bitter greens and sweet orange gives it a lively, well-balanced flavor.

    15 min 4 servings 210 cal

    Ingredients

    • 6 cups watercress, tough stems trimmed
    • 2 navel oranges, peeled and segmented
    • 1/4 cup red onion, thinly sliced
    • 1/4 cup walnuts, toasted and chopped
    • 1/4 cup crumbled feta cheese
    • 3 tablespoons olive oil
    • 1 tablespoon fresh orange juice
    • 1 tablespoon white wine vinegar
    • 1 tablespoon honey
    • 1 teaspoon Dijon mustard
    • salt, to taste
    • black pepper, to taste

    Method

    1. 1

      Peel the oranges with a knife, removing all white pith, then slice into segments over a bowl to catch any juice; set segments aside and reserve 1 tablespoon of the juice for the dressing.

    2. 2

      In a small bowl, whisk together the olive oil, reserved orange juice, white wine vinegar, honey, and Dijon mustard until emulsified. Season with salt and pepper to taste.

    3. 3

      In a large bowl, combine the watercress, orange segments, and sliced red onion.

    4. 4

      Drizzle the dressing over the salad and toss gently to coat the leaves evenly.

    5. 5

      Divide the salad among plates and top with toasted walnuts and crumbled feta. Serve immediately.