watercress salad

This crisp and peppery watercress salad is layered with juicy citrus segments, goat cheese, marcona almonds and a white balsamic dressing. Garnish with edible flowers if you can find them!

  • Author: Indi Hampton
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 6
  • Category: Salad
  • Method: Tossed
  • Cuisine: American
  • Diet: Gluten Free


  • 2 tbsp fresh-squeezed orange juice
  • 2 tbsp white balsamic vinegar
  • 1 tbsp honey
  • 1/4 tsp kosher salt, plus more to taste
  • freshly ground black pepper, to taste
  • 1/2 cup extra-virgin olive oil
  • 3 bunches watercress, tough stems trimmed (about 12 cups)
  • 2 oranges, peeled and segmented
  • 1 grapefruit, peeled and segmented
  • 4 oz fresh goat cheese, crumbled
  • 1/2 cup marcona almonds, chopped
  • edible flowers, for garnish (optional)


  1. Whisk together orange juice, balsamic vinegar, honey, salt, and pepper in a glass measuring cup. Slowly whisk in the olive oil until combined and thick. Taste and add more salt or pepper, if desired.


Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


Keywords: watercress salad