Or fall salad, if you prefer. A colorful and flavorful salad to enjoy when the weather changes and the leaves begin to fall.
|Directions||Combine fennel, pomegranate, and oranges in bowl.
Whisk the juice, vinegar, oil, salt, and pepper in the other bowl, pour over fruit, toss, and let marinate on the counter for 30 minutes.
Strain through colander into the original dressing bowl. Add watercress to the dressing, toss, arrange on platter, top with fruit/fennel, and serve.
|Notes||Adapted from Myra Kornfeld’s The Voluptuous Vegan, in which this is called Fennel, Orange, and Pomegranate Salad.|
|Key to abbreviations and conversions|
|Salad Index Vegan Recipes Vegetarian Cookbooks|