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Citrus and Watercress Salad

Easy Citrus Watercress Salad with Buratta and Walnuts


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Description

This super easy, addictively tangy, peppery, cheesy, nutty citrus salad showcases some of winter’s best in-season produce! Serve it with a crunchy baguette for a meatless meal, a first course, or an appetizer.


Ingredients

Units Scale
  • 3 cups watercress or arugula salad greens
  • 4 clementines peeled and cut into 1/2-inch slices (you can also use blood oranges)
  • 1 8ounce burrata ball (you’ll want to drain it from the liquid it comes in before using)
  • 1/4 cup toasted and roughly chopped walnut pieces
  • Extra virgin olive oil
  • Salt and pepper

Instructions

  1. Tear or slice the burrata cheese and place onto a plate or serving dish. 
  2. Top with the salad greens.
  3. Add the citrus slices.
  4. Drizzle with olive oil and season with salt and pepper.
  5. Sprinkle with walnut pieces.
  6. Serve immediately and enjoy!

Notes

CUTTING CLEMENTINES: To get these pretty slices, just peel your clementines, and then slice horizontally. 

TOASTING WALNUTS: Walnuts are super easy to toast. All your need to do is heat the walnuts in a skillet over medium-high (stirring occasionally) until they are starting to brown and are fragrant (about 2 to 5 minutes).

MAKE AHEAD: You can slice and store the citrus, covered, in the refrigerator, for a few hours until ready to use. You can also toast the walnuts a few hours ahead of time and store them in an airtight container at room temperature. Then assemble all the watercress salad ingredients right before you’re ready to serve.

  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Category: Salad
  • Method: Assemble
  • Cuisine: American