Dessert

Citrus Watercress Salad with Pomegranate Seeds and Almonds Recipe

ByCleo Brixton December 19, 2025December 19, 2025

Introduction

This Citrus Watercress Salad is a refreshing blend of peppery greens and bright, juicy fruits, balanced with a creamy, tangy yogurt dressing. Perfect as a light lunch or a vibrant side dish, it brings together a lovely mix of textures and flavors.

A close-up of a fresh salad on a white rectangular plate set on a white marbled texture, showing layers of deep green leafy arugula and watercress mixed evenly with bright orange mandarin slices scattered throughout. Small glossy, jewel-like red pomegranate seeds are sprinkled over the salad, adding vibrant spots of color. Thinly sliced, pale almond slivers are lightly layered on top, giving a delicate texture contrast. In the front left corner, a wooden honey dipper drizzled with golden honey rests on the plate, and in the bottom right, a cluster of shiny, red pomegranate seeds on their white pith adds extra color detail. The overall look is fresh, colorful, and natural with rich textures and a bright composition. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/4 cup Plain Yogurt
1 Orange
2 tablespoons Honey
1/2 teaspoon Ground Cinnamon
Salt, to taste
Ground Black Pepper, to taste
3 cups Watercress
3 cups Arugula
1 cup Clementine segments
1/4 cup Pomegranate Seeds
1/4 cup Almonds

Instructions

Step 1: Whisk together the plain yogurt, juice of the orange, honey, ground cinnamon, salt, and black pepper until smooth. Set the dressing aside.
Step 2: In a large bowl, combine the watercress, arugula, clementine segments, pomegranate seeds, and almonds. Toss gently to mix.
Step 3: Drizzle the dressing over the salad, toss to coat evenly, and serve immediately for the freshest taste.

Tips & Variations

For extra crunch, toast the almonds lightly before adding them to the salad.
Substitute the almonds with walnuts or pecans for a different nutty flavor.
Use a blood orange instead of a regular orange for a vibrant color and deeper citrus flavor.

Storage

Store any leftover salad and dressing separately in airtight containers in the refrigerator for up to 1 day. Toss the salad with dressing just before serving to keep the greens crisp. The dressing may be kept for up to 2 days and should be stirred well before use.

How to Serve

A white rectangular plate holds a fresh salad made of bright green leafy arugula spread across the plate, layered with shiny orange mandarin segments and deep red pomegranate seeds scattered on top and around. There are thin, pale almond slices sprinkled throughout the salad, adding texture. In the front right corner, there is a cluster of glossy red pomegranate seeds still on part of the fruit. Next to it on the plate's edge lies a wooden honey dipper, with golden honey dripping from it onto the white plate. The whole scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad ahead of time?

It’s best to prepare the salad without dressing and store it in the fridge for a few hours. Add the dressing just before serving to keep the greens fresh and crisp.

Can I use other greens besides watercress and arugula?

Yes, baby spinach or mixed salad greens can be used as substitutes, though the peppery bite of watercress and arugula gives this salad its distinctive flavor.