Watercress, Baby Fennel, Citrus and Apple Salad

fall watercress saladEating well doesn’t have to taste like tree bark or dirt. It’s just a matter of putting together different flavor profiles and experimenting and somethings things will blow you out of the water and then some will leave you tossing your whole plate into the trash or tweaking it a little more to get the perfect dish for you.

I am a “Fall Sunday Chef.” By breakfast I have the Food Network on in the background and then as soon as the clock hits 1:00 pm it’s all about the NFL in the background. I usually go through the kitchen see what I have in there to play with or what I have harvested from the garden for the week that I can cook up and try with new recipes. This helps with not having to cook for the week also. Usually I can get through at least Wednesday night with dinners covered if I plan well on Sundays.

Here is one of my recipes for this week, part from the garden and part I already had in the refrigerator. It’s the perfect way to eat healthy and hearty for the cooler fall months.

Ingredients:

  • 2 cups organic watercress
  • 6 bulbs baby fennel chopped in small pieces (I harvested this from the school garden, you can use regular fennel, use the inside pieces for more tender and not so pungent taste)
  • 2 small oranges
  • 2 small apples
  • 12-15 dehydrated cranberries- you can also use dried cranberries try to get ones that haven’t had added sugar to make them sweeter. (use 1/4 cup)
  • 1/4 cup toasted pine nuts

Dressing:

  • 1 cup extra virgin olive oil
  • 1/4 cup white balsamic vinegar
  • pinch sea salt
  • pinch fresh ground pepper
  • 2 tbsp fresh orange juice

Directions:

  1. In a large bowl add watercress and baby fennel.
  2. Peel and slice oranges into pieces.
  3. Slice apples add to salad
  4. Top with cranberries
  5. In a dry pan on medium heat, toast pine nuts until slightly brown and fragrant.
  6. Add to top of salad and mix well.

Dressing Directions:

  1. In a  mason jar or old glass container. Add oil, vinegar, orange juice, salt and pepper.
  2. Shake well, pour on top of salad
  3. Toss well and serve!

 

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About Farm, Foodie and Fitness

Kelly Roberts is a Healthy Living Advocate. She is the owner and CEO of Beach Pilates and Wellness and Farm Foodie Fitness. She is a Certified Holistic Health Coach and received her training from the Institute of Integrative Nutrition in New York City. Fueled by passion, she founded her holistic health practice, Farm Foodie Fitness. She educates and teaches her clients and the community the life changing benefits of nutrition and living a healthy lifestyle. Her practice consists of corporate and private clients from all across the country. Kelly is also the owner of Pilates on the Beach in Ocean City, Maryland and Bethany Beach, Delaware. She offers classes out on the beach for locals and visitors from May to September. She is a Certified Pilates instructor by world renowned Body Arts and Science International. BASI Pilates ®. For the past ten years, she has specialized in Pre and Post-Natal, athletes, rehabilitation, and clients with chronic illness. Kelly also offers private one-on-one sessions, as well as semi-private sessions. Kelly first discovered Pilates twelve years ago after a serious car accident left her with debilitating back and neck pain. She incorporates the Pilates method into her teaching and daily practice to maintain movement, a healthy lifestyle, and to live pain free. Kelly holds a Bachelor of Arts in Communications from Salisbury University with a concentration in Mass Media. Her passion for nutrition and food lead her to Alissa Cohen, where she studied to become a Certified Raw Chef. She enjoys incorporating raw foods into her diet and sharing her knowledge with her clients, friends, and family. She offers private and group cooking classes, food demos, and has also been a private chef to a number of families. Also a Certified Master Gardener, she understands the importance of fresh, local foods, and knowing where your food comes from. Kelly offers gardening knowledge, advice, and hands on training through community gardens. She also teaches elementary children the benefits of nutrition and how growing your own food through edible school yards. Kelly is also a published author; her fiction novel, "The Road to Chianti" and her summer and winter cookbooks, "Farm Foodie Fitness Homegrown.” She has been featured in Mind Body Green, Charleston Home Magazine, and many other publications. Kelly recently released her first fitness DVD "Beach Pilates and Wellness, Pilates Mat Workout." She also has a successful health, nutrition, fitness, and organic gardening blog. Make sure to check it out! www.farmfoodieandfitness.com. When Kelly is not running businesses she's chasing her two little ones. Contact Kelly to book seminars, demonstrations, book signings, or speaking engagements.

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