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Watercress Orange and Parsnip Salad Recipe

Prep Time15 mins
Total Time15 mins
Course: Salad
Cuisine: American
Servings: 4 servings


  • 2 bunches fresh watercress washed well
  • 2 tablespoons sunflower seeds
  • 2 oranges
  • 1 scallion washed and thinly sliced on a diagonal
  • 4 tablespoons olive oil
  • 2 parsnips washed and cut into matchsticks
  • salt & pepper to taste


  • Be sure to wash the watercress well and reserve.
  • Toast the sunflower seeds in a small nonstick pan for a couple of minutes until lightly browned and fragrant. Don't burn them please.
  • Remove and reserve the juice from 1 of the oranges with a juicer or one of those handheld juicing tools. Peel the other orange and cut the sections into bite-sized pieces.

To Make the Vinaigrette

  • Combine the fresh orange juice with scallions and season with salt & pepper.
  • Slowly whisk in the olive oil a little at a time until emulsified. Taste and adjust amounts while you are adding the olive oil for balance.

Assemble the Salad

  • In a large salad bowl, combine the watercress, orange pieces, parsnip matchsticks and sunflower seeds.
  • Add a little of the vinaigrette and toss well to coat the watercress leaves with dressing.
  • Taste and adjust salad with more dressing if needed and salt & pepper to taste.
  • Serve on plate as a side dish or as a side salad.