Best 15 Watercress Orange Salad Recipes

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Indulge in a symphony of flavors with our watercress orange salad, a refreshing and vibrant dish that combines the peppery bite of watercress with the sweet tang of oranges. This salad is a delightful mix of textures, with crisp watercress, juicy oranges, and a hint of crunch from toasted walnuts. Drizzled with a tangy orange vinaigrette, this salad is a perfect balance of sweet, sour, and savory. For a delightful variation, try our avocado orange salad, a creamy and refreshing combination of ripe avocado, juicy oranges, and a drizzle of tangy orange vinaigrette. This salad is a great source of healthy fats and vitamins, making it a nutritious and delicious choice. If you're looking for a more substantial meal, try our watercress orange chicken stir-fry, a quick and easy dish that combines tender chicken, crisp watercress, and juicy oranges in a flavorful sauce. Served over rice or noodles, this stir-fry is a delicious and satisfying meal that's perfect for a busy weeknight dinner.

Check out the recipes below so you can choose the best recipe for yourself!

WATERCRESS & ORANGE SALAD



Watercress & Orange Salad image

Keep this recipe handy when you need to make a special salad quickly. The flavorful vinaigrette adds a refreshing touch to the greens and oranges. -Alpha Wilson, Roswell, New Mexico

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 12 servings.

Number Of Ingredients 9

3 bunches watercress, trimmed (about 10 cups)
4 medium oranges, peeled and sectioned
1/4 cup olive oil
3 tablespoons orange juice
2 teaspoons grated orange zest
1/2 teaspoon lemon juice
1/4 teaspoon sugar
1/8 teaspoon salt
Dash pepper

Steps:

  • In a large bowl, combine watercress and oranges. In a small bowl, whisk the remaining ingredients. Drizzle over salad; toss to coat.

Nutrition Facts : Calories 58 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 37mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges

WATERCRESS, AVOCADO AND ORANGE SALAD



Watercress, Avocado and Orange Salad image

Provided by Food Network Kitchen

Time 15m

Yield 6 servings

Number Of Ingredients 0

Steps:

  • Soak 1/4 thinly sliced red onion in cold water, about 10 minutes. Whisk 1/4 cup orange juice, the juice of 1 lime, 1 tablespoon honey, 2 teaspoons dijon mustard, 1/2 teaspoon salt, and pepper to taste in a bowl. Whisk in 3 tablespoons olive oil. Drain the onion; toss with 2 bunches watercress, 2 sliced avocados, 2 segmented oranges and the dressing. Top with chopped toasted hazelnuts.

ROASTED BEET, ENDIVE, ORANGE, AND WATERCRESS SALAD WITH KIMBERLY WILLIAMS-PAISLEY



Roasted Beet, Endive, Orange, and Watercress Salad with Kimberly Williams-Paisley image

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 12

6 large beets (about 2 pounds), scrubbed and stems removed
1 tablespoon olive oil
Coarse salt and freshly ground pepper
6 navel oranges
1 tablespoon red-wine vinegar
1 1/2 tablespoons canola oil
1 cup chopped fresh flat-leaf parsley
3 heads Bibb lettuce (1/2 pound), or 1 head Boston lettuce, cut into 1/2-inch strips
2 heads Belgian endive (about 1/2 pound), cut into 1/2-inch pieces
1 bunch watercress
1/4 pound ricotta salata, or feta cheese, crumbled
Olive-oil, cooking spray

Steps:

  • Heat oven to 450 degrees. Place beets onto a sheet of parchment paper-lined foil; drizzle with olive oil and season with salt and pepper. Wrap to enclose. Roast until tender, 45 to 55 minutes. Allow beets to cool.
  • Rub cooled beets with paper towels to remove skins. Reserve half a peeled beet, cutting the rest into 3/4-inch pieces; set aside.
  • Using a paring knife, remove peel, pith, and outer membranes from oranges. Working over a medium bowl to catch juices, carefully cut out each segment between membranes. Squeeze membrane to extract juice; discard. Set aside 1/4 cup juice, reserving the rest for another use.
  • In a blender jar, combine reserved half beet, reserved orange juice, red-wine vinegar, salt, and pepper; puree until smooth. With blender on, add canola oil, and process until combined. Stir in 2 tablespoons parsley.
  • Place lettuce, endive, watercress, chopped beets, oranges, and remaining parsley on a large platter. Just before serving, add vinaigrette; toss to combine. Garnish with ricotta salata, and serve.

WATERCRESS, ORANGE AND RED ONION SALAD



Watercress, Orange and Red Onion Salad image

This salad was found on the Culinary Cafe site. It's refreshing...and has some of my favorite ingredients in it!!

Provided by katie in the UP

Categories     Citrus

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

2 oranges (I used Blood Oranges)
1 bunch watercress
1/2 red onion, medium-sized
2 1/2 fl oz extra virgin olive oil
2 tablespoons red wine vinegar
1/2 teaspoon salt
1/2 teaspoon freshly cracked black pepper

Steps:

  • Slice away the tops and bottoms of oranges. Cutting from top to bottom, following the curve of the orange, slice away the peel and white pith.
  • Slice between the membranes of the orange segments. Remove the segments. Squeeze the juice from the membrane, and reserve.
  • Wash watercress thoroughly in cold water. Thinly slice the onion half and soak it in cold water; a brief soaking removes harsh, bitter flavors.
  • Combine the olive oil, vinegar, and orange juice in a jar with a tight-fitting lid; season with salt and pepper. Shake vigorously.
  • Drain the watercress and onion. Combine them with the orange segments, and vinaigrette; toss well to evenly coat.
  • Divide among salad plates and serve.

Nutrition Facts : Calories 37.9, Fat 0.1, Sodium 293.8, Carbohydrate 9.3, Fiber 1.9, Sugar 6.7, Protein 0.9

CRISPY CHICKEN FINGERS WITH SWEET AND SOUR BLOOD ORANGE SAUCE, BLOOD ORANGE WATERCRESS SALAD



Crispy Chicken Fingers with Sweet and Sour Blood Orange Sauce, Blood Orange Watercress Salad image

Provided by Roger Mooking

Categories     main-dish

Time 1h35m

Yield 4 servings

Number Of Ingredients 28

4 boneless, skinless chicken breasts (6 ounces each), cut into strips
1 tablespoon garlic powder
1/2 tablespoon ground black pepper
2 teaspoons fennel seeds, ground in a mortar and pestle
1 teaspoon vegetable oil
Zest of 1 blood orange, chopped
Vegetable oil, for frying
1 cup flour, seasoned with salt and pepper
2 eggs, whisked
2 1/2 cups panko breadcrumbs
Salt and freshly ground black pepper
1 tablespoon olive oil
1/2 red onion, diced
1 cup honey
1/2 cup red wine vinegar
Zest of 2 blood oranges
4 blood oranges, peeled and roughly chopped
1 cinnamon stick
1 tablespoon cornstarch mixed with 2 tablespoons cold water
8 fresh basil leaves, julienned
2 blood oranges
3 tablespoons olive oil
1 tablespoon red wine vinegar
1 shallot, diced
Salt and freshly ground black pepper
1 bunch watercress, trimmed
2 cups roughly chopped iceberg lettuce
1/2 cup crushed rice crackers

Steps:

  • Blood Orange Granita, for serving, recipe follows
  • For the blood orange rub: Place chicken pieces in a large dish and add the garlic powder, pepper, ground fennel, olive oil and blood orange zest. Coat the chicken with the rub and place in the fridge for 30 minutes.
  • For the crispy chicken fingers: Preheat the oven to 350 degrees F. Fill a large pot one-third full with the vegetable oil and heat to 350 degrees F. Line a baking tray with a cooling rack.
  • Place the flour, whisked eggs and panko into individual dishes. Sprinkle the chicken with salt and pepper. Dredge the chicken in the flour, followed by the eggs and then the panko breadcrumbs. Place the breaded chicken on the prepared baking tray. In batches, place the chicken strips in the oil and fry until crispy and golden. Place on a baking tray and keep warm in the oven. Repeat the process with the remaining chicken.
  • For the sweet and sour blood orange sauce: Heat the olive oil in a saute pan over medium heat. Add the red onions and sweat until tender and translucent. Mix the honey, red wine vinegar and 1/2 cup water in a bowl. Add to the saute pan and stir. Add the blood orange zest, blood orange pieces and cinnamon stick. Season with salt and pepper, stir and cook until the mixture has reduced by half.
  • Strain the mixture through a sieve into a new pot over medium heat. Bring to a simmer and then remove from the heat. Continue to cook for 3 to 5 minutes. Place the pot back over medium heat, add the cornstarch mixture and bring to a simmer to cook the cornstarch out, 3 to 5 minutes. Remove from the heat and stir in the basil.
  • For the blood orange watercress salad: Segment the blood oranges over a sieve and bowl to ensure all the juices are reserved; set the segments aside. Place the olive oil, red wine vinegar and shallots in the blood orange juice. Season with salt and pepper and stir. Place the watercress and iceberg lettuce on a serving plate. Spoon the blood orange dressing over the greens. Garnish with the blood orange segments and crushed rice crackers.
  • Serve the salad alongside the crispy chicken fingers with the sweet and sour blood orange dipping sauce.

WATERCRESS, ENDIVE AND ORANGE SALAD



Watercress, Endive and Orange Salad image

Provided by Pierre Franey

Categories     easy, quick, salads and dressings

Time 10m

Yield 4 servings

Number Of Ingredients 9

1 bunch watercress, washed and drained
2 endives
2 teaspoons Dijon-style mustard
2 tablespoons red-wine vinegar
1/3 cup olive or vegetable or corn oil
Salt and freshly ground pepper to taste
1/3 cup chopped red onion
1 medium-size orange, peeled and sectioned
2 tablespoons chopped parsley

Steps:

  • Trim off and discard the stems of the watercress and the endives. Cut the endives into 2-inch lengths.
  • To make the dressing, put the mustard in a salad bowl. Add the vinegar. Start beating with a wire whisk while adding the oil. Add salt and pepper. Add the chopped onion. Blend well.
  • Add the watercress, endive, orange slices and parsley and toss well. Serve.

Nutrition Facts : @context http, Calories 196, UnsaturatedFat 15 grams, Carbohydrate 7 grams, Fat 18 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 298 milligrams, Sugar 4 grams, TransFat 0 grams

WATERCRESS, ORANGE AND RED ONION SALAD



Watercress, Orange and Red Onion Salad image

Categories     Salad     Citrus     Fruit     Leafy Green     Onion     No-Cook     Orange     Spring     Watercress     Bon Appétit

Yield Serves 4

Number Of Ingredients 7

2 bunches watercress, stemmed
3 oranges, peel and white pith removed, quartered lengthwise, sliced crosswise
1/2 red onion, thinly sliced
1 tablespoon Sherry wine vinegar or red wine vinegar
3 tablespoons olive oil
1/2 teaspoon dried marjoram
1/3 cup pine nuts

Steps:

  • Combine stemmed watercress, orange slices and sliced red onion in large bowl. Place Sherry wine vinegar in small bowl. Gradually mix in olive oil. Add marjoram. Season dressing to taste with salt and pepper. (Can be prepared 3 hours ahead. Cover salad and refrigerate. Cover dressing and let stand at room temperature.) Pour dressing over salad and toss to coat thoroughly. Sprinkle with pine nuts and serve.

WATERCRESS AND ORANGE SALAD



Watercress and Orange Salad image

The peppery greens pair well with the sweet citrus in this salad.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 15m

Number Of Ingredients 6

3 navel oranges
2 tablespoons olive oil
1 tablespoon white-wine vinegar
2 teaspoons Dijon mustard
Coarse salt and ground pepper
4 bunches watercress (about 1 1/2 pounds total), thick ends removed

Steps:

  • Slice off both ends of oranges. With a sharp knife, cut away peel and pith. Cut along membranes to remove segments. Squeeze 2 tablespoons juice from membranes into a small bowl.
  • Add oil, vinegar, and mustard; whisk to combine, and season with salt and pepper.
  • In a large bowl, toss together watercress and dressing; top with orange segments, and serve immediately.

Nutrition Facts : Calories 66 g, Fat 4 g, Fiber 1 g, Protein 2 g

WATERCRESS, JíCAMA, AND ORANGE SALAD



Watercress, Jícama, and Orange Salad image

Categories     Salad     Citrus     Leafy Green     No-Cook     Quick & Easy     Winter     Anise     Watercress     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 11

2 tablespoons orange juice
1 tablespoon red wine vinegar
1 tablespoon honey
1/2 teaspoon crushed aniseed
1/4 teaspoon cayenne pepper
1/4 cup olive oil
6 navel oranges
4 cups matchstick-size strips peeled jicama (from about 2 1/2 pounds)
2 4-ounce jars sliced pimientos, drained
1/4 cup chopped fresh cilantro
2 large bunches watercress, thick stems trimmed

Steps:

  • Whisk first 5 ingredients in small bowl to blend. Gradually whisk in oil. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewhisk before using.)
  • Remove peel and white pith from oranges. Working over large bowl to catch juices and using small sharp knife, cut oranges between membranes to release segments into bowl. Add jicama, pimientos, and cilantro. Add dressing and toss to coat. Season salad with salt and pepper.
  • Divide watercress among 8 plates. Top with orange salad and serve.

WATERCRESS, PISTACHIO AND ORANGE-BLOSSOM SALAD



Watercress, Pistachio and Orange-Blossom Salad image

Tarragon, basil, dill and cilantro are elevated from garnish to the centerpiece of this dish from Yotam Ottolenghi.

Provided by Ligaya Mishan

Categories     quick, weekday, salads and dressings

Time 10m

Yield 4 servings

Number Of Ingredients 11

4 tablespoons olive oil
1 1/2 tablespoons lemon juice, more to taste
1 teaspoon orange-blossom water
Salt
black pepper to taste
3 1/2 cups watercress, thick stalks removed
Scant 1 cup basil leaves
1 1/2 cups cilantro leaves
1/4 cup dill
1/4 cup tarragon leaves
1/3 cup shelled unsalted pistachios, lightly toasted and coarsely crushed

Steps:

  • Make the dressing: In a small bowl, whisk together the olive oil, lemon juice, orange-blossom water and salt and pepper.
  • In a large bowl, place watercress and herbs. Set aside until you are ready to serve the salad; you can leave greens in refrigerator in an airtight container for a few hours. Just before serving, pour dressing and pistachios over the leaves and toss gently.

Nutrition Facts : @context http, Calories 192, UnsaturatedFat 15 grams, Carbohydrate 5 grams, Fat 18 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 175 milligrams, Sugar 1 gram

ORANGE, JíCAMA, AND WATERCRESS SALAD



Orange, Jícama, and Watercress Salad image

Provided by Melissa Clark

Categories     Salad     Leafy Green     Appetizer     Thanksgiving     Orange     Fall     Winter     Healthy     Jícama     Watercress     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 9

1/4 cup freshly squeezed lime juice (from approximately 2 limes)
1 teaspoon finely grated lime zest
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil
1/2 small jícama, peeled and cut into 1/4- by 1-inch matchsticks (approximately 5 ounces)
3 large oranges
3 bunches watercress, thick stems removed (about 8 cups, packed)
3/4 cup raw green (hulled) pumpkin seeds (pepitas), toasted (optional)

Steps:

  • In small bowl, whisk together lime juice, zest, salt, and pepper. Gradually whisk in oil, whisking until mixture emulsifies.
  • In medium bowl, toss together jícama and 1/4 cup vinaigrette, reserving remaining vinaigrette. Let marinate while preparing rest of ingredients.
  • Using paring knife and working over large bowl to catch juice, remove peel and white pith from oranges, then cut between membranes to remove segments (discard membranes).
  • To bowl with orange juice, add orange segments, jícama (including vinaigrette), and watercress. Toss well to combine. If desired, add additional vinaigrette, or reserve remainder for another use. Sprinkle with pumpkin seeds if using. Serve immediately.

WATERCRESS AND ORANGE SALAD



Watercress and Orange Salad image

Provided by Pierre Franey

Categories     dinner, easy, quick, salads and dressings

Time 15m

Yield 4 servings

Number Of Ingredients 9

2 bunches watercress
1 orange, peeled and cut into wedges, about 1 1/4 cups
1 small red onion, peeled and cut into thin slices, about 1 1/2 cups
2 teaspoons imported mustard, preferably Dijon
1/4 teaspoon ground cumin
2 tablespoons red wine vinegar
1/4 cup olive oil
Salt to taste, if desired
Freshly ground pepper to taste

Steps:

  • Trim off any tough stems from the bottoms of the watercress. Rinse the leaves and drain well. There should be about 10 cups of loosely packed leaves.
  • Put the leaves into a salad bowl. Add the orange wedges and onion rings.
  • Put the mustard, cumin and vinegar into a small bowl and beat with a wire whisk. Beat in the oil and add salt and pepper. Pour the sauce over the salad and toss well. Serve.

Nutrition Facts : @context http, Calories 152, UnsaturatedFat 11 grams, Carbohydrate 7 grams, Fat 14 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 289 milligrams, Sugar 4 grams, TransFat 0 grams

ORANGE-WATERCRESS BREAD SALAD



Orange-Watercress Bread Salad image

A bread salad with a spicy twist!

Provided by Athena Reese

Categories     Salad

Time 40m

Yield 6

Number Of Ingredients 9

2 cups cubed country-style sourdough bread
3 tablespoons olive oil, divided
⅓ cup sliced almonds
2 tablespoons minced shallot
½ cup olive oil
2 tablespoons red wine vinegar
1 pinch salt and ground black pepper to taste
6 ounces watercress
¼ cup orange segments

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Spread bread cubes on a rimmed baking sheet and drizzle with 2 tablespoons olive oil.
  • Bake in the preheated oven until bread is toasted but still chewy, about 8 minutes. Remove from the oven and let cool, about 10 minutes.
  • While bread cools, heat a frying pan over medium heat. Toast almonds in the hot pan, stirring continuously, until golden, about 5 minutes. Remove from heat and set aside.
  • Pour 1 tablespoon olive oil into the frying pan and heat over medium heat. Add shallot and cook and stir for 2 minutes. Transfer to a small bowl; whisk in 1/2 cup olive oil and red wine vinegar until blended for a vinaigrette. Season with salt and pepper.
  • Toss toasted bread, watercress, almonds, and orange segments together in a large serving bowl. Add vinaigrette and toss to coat evenly. Season with salt and pepper. Serve immediately.

Nutrition Facts : Calories 376 calories, Carbohydrate 23.5 g, Fat 29.4 g, Fiber 2.1 g, Protein 6.6 g, SaturatedFat 3.9 g, Sodium 266 mg, Sugar 2.1 g

STEAK, WATERCRESS, AND ORANGE SALAD



Steak, Watercress, and Orange Salad image

This tangy dinner salad gets heft from the meat and a little crunch from the cashews.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 45m

Number Of Ingredients 8

2 tablespoons red-wine vinegar
1 tablespoon grainy Dijon mustard
1 tablespoon olive oil
Coarse salt and ground pepper
1 pound flank steak
2 to 3 bunches watercress (about 1 pound total), stemmed
3 navel oranges, peeled and sliced
1/4 cup roasted cashews, coarsely chopped

Steps:

  • In a large bowl, whisk together vinegar, mustard, and oil; season with salt and pepper. Set dressing aside.
  • Season the steak generously on both sides with salt and pepper, and place in a shallow baking dish. Drizzle with 2 tablespoons dressing and turn to coat; leave remaining dressing in bowl. Let steak marinate 5 to 10 minutes.
  • In a large nonstick skillet, cook the steak over medium-high heat until medium-rare, 5 to 8 minutes per side. Transfer to a plate, cover loosely, and let rest 10 minutes. Then transfer to a cutting board, and slice thinly, across the grain.
  • Add watercress and orange slices to bowl with remaining dressing; toss to coat. Divide salad evenly among plates; top with steak slices, and sprinkle with cashews. Serve immediately.

Nutrition Facts : Calories 335 g, Fat 17 g, Fiber 3 g, Protein 29 g

WATERCRESS, BROCCOLI AND ORANGE SALAD



Watercress, Broccoli And Orange Salad image

Provided by Moira Hodgson

Categories     salads and dressings

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 10

2 bunches watercress
1 bunch broccoli
1 orange, peeled, pith pared, flesh cut into 1/2-inch pieces
1 clove garlic, crushed
1 teaspoon soy sauce
1 to 2 tablespoons balsamic vinegar
1/4 cup fresh orange juice
1/4 to 1/3 cup sesame oil
2 tablespoons toasted sesame seeds
Coarse salt and freshly ground peppr to taste

Steps:

  • Trim the stalks from the watercress. Wash and dry the leaves. Strip the stalks from the broccoli and divide the florets into tiny pieces the size of a thumbnail.
  • Place the broccoli and watercress in a salad bowl along with the pieces of orange.
  • Combine the remaining ingredients. Mix well, remove the garlic clove and pour the dressing over the watercress.

Nutrition Facts : @context http, Calories 169, UnsaturatedFat 10 grams, Carbohydrate 12 grams, Fat 13 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 432 milligrams, Sugar 5 grams

Tips:

  • Select crisp, vibrant watercress: Look for bunches with deep green leaves and no signs of wilting or yellowing.
  • Use ripe, juicy oranges: Choose oranges that are heavy for their size and have a deep orange color.
  • Make the dressing in advance: The dressing can be made up to 2 days ahead of time and stored in an airtight container in the refrigerator.
  • Add nuts or seeds for extra crunch: Toast some sliced almonds, walnuts, or pumpkin seeds to add a nutty flavor and texture to the salad.
  • Serve immediately: Watercress salad is best enjoyed immediately after it is made, as the watercress will wilt if it sits for too long.

Conclusion:

Watercress orange salad is a refreshing, flavorful salad that is perfect for any occasion. It is packed with nutrients and antioxidants, and it is a great way to get your daily dose of fruits and vegetables. The combination of sweet oranges, peppery watercress, and tangy dressing makes this salad a truly unique and delicious experience.

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