Watercress Citrus Salad with Pomegranate-Poppy Seed Dressing

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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 6 to 8 servings
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1/4 cup pomegranate juice

1 tablespoon rice vinegar 

2 teaspoons Dijon mustard 

1 teaspoon clover honey 

1/2 teaspoon finely grated lime zest 

1/2 teaspoon finely grated orange zest 

1/4 teaspoon poppy seeds 

Kosher salt and freshly ground pepper 

1/2 cup canola oil 

2 navel oranges, segmented, juices caught over a bowl 

1 red grapefruit, segmented, juices caught over a bowl 

1 pound jicama, peeled and cut into matchsticks 

2 bunches watercress, stems discarded and coarsely chopped 

1/4 cup pomegranate seeds 


  1. Whisk together the pomegranate juice, vinegar, mustard, honey, lime and orange zest and poppy seeds in a medium bowl and season with salt and pepper. Slowly whisk in the oil until emulsified.
  2. Put the citrus in a bowl; add the jicama and watercress. Add a few tablespoons of the reserved citrus juices and some of the pomegranate dressing, season with salt and pepper and toss to coat. Transfer to a platter and garnish with the pomegranate seeds.