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Watercress, Clementine & Pecan Salad

  • Author: Rachel Phipps
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: Serves 4-6 1x
  • Category: Salad
  • Cuisine: Christmas


This bright, festive salad is great if you’ve got guests coming over on New Years Day when you’re after something a bit lighter at the end of the festive season!


  • 75g (2.5 oz) Pecans
  • 1 tbsp Icing Sugar
  • 3/4 tsp Mixed Spice
  • 1/4 tsp Ground Cinnamon 
  • Sea Salt
  • 3 tbsp Mild Light Olive Oil
  • 1/2 tbsp Maple Syrup
  • 1 Small Garlic Clove, crushed
  • 1/2 tbsp Dijon Mustard
  • Juice of 1/2 Lemon
  • Very Large Pinch Sweet Smoked Paprika
  • Freshly Ground Black Pepper
  • 300g (10 oz/ 3 bags) Watercress 
  • 4 Clementines


  1. To make the pecans, pre-heat the oven to 200 degrees (395 Fahrenheit).
  2. In a small bowl, mix together the icing sugar, mixed spice, cinnamon and a pinch of sea salt with 1 tsp cold water. Add the pecans and stir until the are well coated.
  3. Spread onto a baking tray lined with baking parchment, and roast for 8-10 minutes until golden. Set aside to cool.
  4. To make the dressing, combine the olive oil, maple syrup, lemon juice, crushed garlic, dijon mustard, sweet smoked paprika and a very generous few grinds of black pepper in a jam jar, and screw on the lid. Shake vigorously and set aside. If you’re making this ahead, you may need to shake it up again before dressing the salad.
  5. To assemble the salad, peel the clementines, remove as much pith as possible and slice into 1/2 cm rounds. In a very large bowl, toss half the watercress with about 1/2 tbsp of the dressing.
  6. Arrange the rest of the watercress on top of the dressed leaves in a serving bowl, sprinkle with the pecans and arrange the clementine pieces.
  7. Spoon over another few drizzles of dressing, and serve straight away.