Fennel and Watercress Salad with Cranberries and Pecans Recipe

Name: Fennel and Watercress Salad with Cranberries and Pecans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup pecan halves; 1/2 cup dried cranberries, chopped; 1/4 cup red wine vinegar; 1/4 cup balsamic vinegar; 1 tablespoon minced garlic; 1 1/4 teaspoons salt; 1 cup extra-virgin olive oil; 6 bunches watercress, large stems removed; 3 fennel bulbstrimmed, cored and thinly sliced lengthwise; 3 small heads radicchio, cored and torn into bite-size pieces

Servings: persons

1 cup pecan halves
1/2 cup dried cranberries, chopped
1/4 cup red wine vinegar
1/4 cup balsamic vinegar
1 tablespoon minced garlic
1 1/4 teaspoons salt
1 cup extra-virgin olive oil
6 bunches watercress, large stems removed
3 fennel bulbstrimmed, cored and thinly sliced lengthwise
3 small heads radicchio, cored and torn into bite-size pieces

1
Preheat the oven to 400.
2
Spread the pecans on a baking sheet and toast in the oven for about 7 minutes, or until fragrant and lightly browned.
3
Set aside to cool.
4
In a bowl, combine the cranberries, vinegars, garlic, and salt.
5
Whisk in the olive oil.
6
Set the vinaigrette aside for at least 20 minutes.
7
In a very large salad bowl, toss the watercress with the fennel, radicchio and toasted pecans.
8
Stir the vinaigrette, pour it over the salad and toss well.
9
Serve at once.

956

kcal

Calories

103

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup pecan halves, 1/2 cup dried cranberries, chopped, 1/4 cup red wine vinegar, 1/4 cup balsamic vinegar, and more.

Yes, Fennel and Watercress Salad with Cranberries and Pecans falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Fennel and Watercress Salad with Cranberries and Pecans

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