Watercress, Clementine, and Roasted Fennel Salad

Name: Watercress, Clementine, and Roasted Fennel Salad
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper; 5 clementines or 2 navel oranges, peeled and sectioned (about 1 cup sections); 0 teaspoons crushed red pepper; 591 milliliters pound fennel bulbs, trimmed, cored, halved, and sliced lengthwise (about; 0 teaspoons ground cinnamon; 1 teaspoons ground cumin; 4 teaspoons extra-virgin olive oil, divided; 59 milliliters fresh clementine or orange juice; 59 milliliters pomegranate seeds; 237 milliliters torn radicchio leaves; 1 Tbsp red wine vinegar; 0 teaspoons sea salt; 3 Tbsps finely chopped shallot (about; 113 grams watercress sprigs (6 cups), or 1 small bunch watercress, stems removed

Watercress, Clementine, and Roasted Fennel Salad might be just the side dish you are searching for. One portion of this dish contains about 3g of protein, 5g of fat, and a total of 124 calories. This gluten free, primal, and whole 30 recipe serves 4. If you have wine vinegar, clementines, shallot, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 20 minutes.

Instructions

Preheat oven to 42

Equipment you will use

Oven

Combine fennel, 1 teaspoon oil, salt, and pepper on a shallow baking sheet; roast, turning occasionally until golden on edges and tender (about 20 minutes).

Ingredients you will need

Fennel