Directions:
- Preheat oven to 425°. Combine fennel, 1 teaspoon oil, salt, and pepper on a shallow baking sheet; roast, turning occasionally until golden on edges and tender (about 20 minutes).
- While fennel is roasting, combine juice and next 5 ingredients (through cinnamon) in a small bowl, stirring well with a whisk. Add remaining 3 teaspoons oil, stirring well; set aside.
- Place watercress, clementine or orange sections, radicchio, and roasted fennel in a large bowl. Add vinaigrette; toss well. Garnish with pomegranate seeds; serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 530.41 Kcal (2221 kJ) | ||
| Calories from fat | 183.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.36g | 31% | |
|---|---|---|---|
| Sodium | 853.66mg | 36% | |
| Potassium | 2756.16mg | 59% | |
| Total Carbs | 79.83g | 27% | |
| Sugars | 36.75g | 147% | |
| Dietary Fiber | 21.39g | 86% | |
| Protein | 9.46g | 19% | |
| Vitamin C | 224mg | 373% | |
| Iron | 5.9mg | 33% | |
| Calcium | 378.9mg | 38% | |
| Amount Per 100 g | |||
| Calories | 58.89 Kcal (247 kJ) | ||
| Calories from fat | 20.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.26g | 31% | |
|---|---|---|---|
| Sodium | 94.79mg | 36% | |
| Potassium | 306.03mg | 59% | |
| Total Carbs | 8.86g | 27% | |
| Sugars | 4.08g | 147% | |
| Dietary Fiber | 2.38g | 86% | |
| Protein | 1.05g | 19% | |
| Vitamin C | 24.9mg | 373% | |
| Iron | 0.7mg | 33% | |
| Calcium | 42.1mg | 38% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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