Cranberry-Balsamic Fennel and Watercress Salad

Recipe Collection: Salads

Cranberry-Balsamic Fennel and Watercress Salad is a vibrant vegetarian dish that bursts with flavor. This American cuisine salad features the peppery crunch of watercress, the aromatic essence of fennel, and the sweet-tart notes of cranberries, all drizzled with a rich balsamic vinaigrette. Perfect for holiday gatherings or as a refreshing side, this salad is versatile enough to complement any main course.

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Overview

This vibrant and refreshing salad combines the peppery taste of watercress with the subtle anise flavor of fennel, complemented by the tangy sweetness of cranberries and a rich balsamic vinaigrette. Perfect for holiday gatherings or as a delightful side dish to any meal.

Diet Type

Vegetarian

Allergies

Nuts (pecans)

Cuisine

American

Serving Size: 20

Cooking Time: 20 minutes

Ingredients

• 0.5 Cups dried cranberries, chopped
• 0.25 Cups red wine vinegar
• 0.25 Cups balsamic vinegar
• 1 Tablespoon garlic, minced
• 1.25 Teaspoons salt
• 1 Cups extra virgin olive oil
• 6 Bunches watercress, torn
• 3 Bulbs fennel, sliced
• 3 Small heads radicchio, torn
• 1 Cups pecan halves, toasted

Steps

1. In a bowl, combine the chopped dried cranberries, red wine vinegar, balsamic vinegar, minced garlic, and salt. Whisk in the extra virgin olive oil to create the vinaigrette.
2. In a large salad bowl, combine the watercress, sliced fennel, torn radicchio, and toasted pecan halves.
3. Stir the prepared vinaigrette and pour it over the salad.
4. Toss the salad well to ensure even coating of the vinaigrette.
5. Serve immediately and enjoy the fresh, tangy flavors.

Enjoy your homemade Cranberry-Balsamic Fennel and Watercress Salad!