Peppery Watercress Salad with Mandarin Oranges and Almonds

When the grill is hot, and you need a light, refreshing side salad for dinner, this Peppery Watercress Salad with Mandarin Oranges and Honey Dijon Dressing delivers a big flavor without the effort. With just a handful of fresh ingredients—washed watercress leaves, citrusy orange segments, and crunchy sliced almonds—this salad feels special but takes almost no prep work. The zingy honey Dijon lemon dressing ties it all together in minutes. It’s sweet, peppery, and bright—precisely what you want when the weather is warm and heavy meals feel too much.

This recipe was inspired by my British roots and my old cookbook collection, where watercress is often mentioned as a humble but flavorful green. While it’s not the easiest to find where I live, I grab it whenever I can—and this salad is the first thing I make with it. It’s a fresh, simple way to let watercress shine without complicating dinner.

If you love green salads you will also enjoy my pea shoot and couscous salad with feta.

Why You’ll Love This Salad

Vintage inspiration, modern simplicity. This watercress salad nods to an old-school British classic with quick pantry-friendly shortcuts that make it doable for weeknight meals.

Bold flavor, low calories. Watercress brings a naturally peppery bite (similar to arugula), which gets mellowed by sweet citrus and a touch of honey in the dressing.

Perfect for grilled meats, this is a great side dish for grilled chicken breast, salmon, or steak—it cuts the richness and keeps the meal feeling balanced.

Flexible ingredients. Can’t find watercress at your grocery store? No problem. Baby spinach, fresh spinach, or even a mix of leafy greens work beautifully.

A Bit of Watercress History.

Watercress has deep roots in British kitchens, especially among working-class families who relied on its bold flavor when spices were scarce. It was often tucked into sandwiches, stirred into broths, or served simply with vinegar. With its peppery bite and no-fuss growing habits, it was a budget-friendly green that packed a lot of character—and still does.

Here in Canada, though, watercress has become a lost gem. While it may have once been grown in backyard gardens or gathered from clean creeks, it’s now surprisingly hard to find. Only one grocery store carries it in my area—and even then, only occasionally. When I do spot a good, crisp bunch, I grab it. This salad has become my favorite way to let it shine: simple, fresh, and deeply satisfying.

In some parts of Northern Ontario, watercress can still be found growing wild along clean, slow-moving streams—but unless you’re an experienced forager and confident in the water quality, it’s best to skip the creek and stick to store-bought or homegrown. If you’re a home gardener, it’s possible to grow watercress in a shallow container with moist soil and partial sun—especially in spring or fall when cooler temperatures help it thrive.

 Let’s Make This Watercress Salad

The first thing you’ll want to do is find a fresh bunch of watercress. Check the leafy greens section of your local grocery store—it’s sometimes near the parsley or specialty lettuces. You’re good to go if the bunch looks mostly green with firm stems and leaves (not yellowing).

Bring the watercress home and thoroughly rinse it in cold water. Swish it around in a large bowl or colander to remove any dirt or grit—this part’s important, as watercress is often grown in waterbeds and can hold sand or soil. Once rinsed, gently pat it dry using paper towels or a clean kitchen towel. If the stems are especially thick or tough-looking, feel free to trim those off and use the leaves and tender parts. Place the dried watercress into a large mixing or salad bowl.

Next, open your can of mandarin oranges and pour them into a strainer or colander to drain them fully. This helps prevent extra juice from watering down the salad. Once drained, add the orange segments to the bowl of greens.

Now, sprinkle your sliced almonds over the salad before adding the dressing. This keeps them crunchy but lets them catch some flavorful vinaigrette when you toss. Toasting the almonds in a dry skillet for 2–3 minutes is optional but adds a delicious nutty depth if you have time.

Now for the dressing: I like to use a small jar with a tight-fitting lid instead of mixing in a bowl. Add the juice of one lemon (strained to remove any seeds), 1 teaspoon of Dijon mustard, and 1 tablespoon of natural honey directly to the jar. Screw the lid on tight, then shake the jar vigorously for 30 seconds or so. This helps the ingredients emulsify into a smooth, cohesive dressing—no whisking required and no mess.

At this point, for the best flavor and texture, chill both the salad and the jar of dressing in the fridge for about 15–20 minutes before serving. This step enhances the refreshing qualities of the citrus and greens, especially on a warm day.

When ready to serve, pour the salad dressing over the watercress and oranges, then toss everything gently. Be careful not to break apart the juicy orange slices. You want everything lightly coated without bruising the greens. Serve immediately and enjoy!

Ingredients:

Note to my Canadian readers: You’re not alone if you’re sourcing these ingredients without relying on U.S.-based imports. Given our country’s current challenges, supporting Canadian-owned businesses and Canadian-made products matters more than ever.

Every little bit helps keep our food systems strong, our neighbors employed, and our dollars in our communities.

You will now find more Canadian content on the blog as I continue to source Canadian food brands and products.

And to our American friends—we still love you! We always have and will. But when possible, we’re leaning toward local to keep our shelves stocked and our people supported.

Watercress: This leafy green is the backbone of the salad. Its peppery bite gives a bold, refreshing contrast to the sweet citrus. Use fresh, crisp leaves and trim off thick stems. 

Canned Mandarin Oranges: These juicy, sweet segments balance the sharpness of the greens and add brightness to every bite. Canned mandarin oranges are a pantry staple that makes this salad easy and affordable year-round.

Sliced Almonds: They bring crunch, texture, and a light nuttiness that enhances the overall flavor. Sprinkling them in before dressing helps them stay crisp while still getting coated with the vinaigrette.

Fresh Lemon Juice: The acidic base for the dressing, lemon juice cuts through the richness and ties all the salad flavors together. It also keeps the salad light and vibrant.

Dijon Mustard: Adds a little tang and depth to the dressing. It also emulsifies, helping the honey and lemon juice blend into a smooth vinaigrette. You can use any variety so long as it’s got that Dijon kick. For this recipe I used Grey Poupon. But I have also used Maille original Dijon.

Natural Honey: This sweetens the dressing enough to mellow out the mustard and balance the lemon. Look for local, raw honey when you can—it has more flavor and supports nearby producers.

Substitutions And Add-Ins For This Salad Recipe: 

Watercress: Substitute with baby spinach, fresh spinach, arugula, or a mix of tender leafy greens. These will still provide a fresh base, though they may be milder or slightly different in flavor.

Mandarin Oranges: Use fresh orange segments, canned peaches, nectarine slices, or even mangoes. These fruits offer a similar sweet-tart balance that pairs well with peppery greens.

Sliced Almonds: Swap with pecans, walnuts, toasted sunflower, or pumpkin seeds. Choose based on texture preference or what’s in your pantry.

Lemon Juice: Replace with lime juice for a citrusy twist or apple cider vinegar if you’re out of fresh citrus. Bottled lemon juice can be used in a pinch but will have a flatter flavor.

Dijon Mustard: For a heartier texture, use stone-ground or whole-grain mustard. Avoid yellow mustard—it’s too sharp and doesn’t emulsify as well.

Natural Honey: Substitute maple syrup or agave nectar for a vegan-friendly alternative. Dissolve brown sugar into the dressing if you’re entirely out of liquid sweeteners.

Optional Add-Ins:

Goat cheese adds creaminess and richness, while thinly sliced red onion brings a sharp, savory bite. Both deepen the flavor profile and can turn the salad into more of a main dish if desired.

Want to make it a main dish?

Add grilled chicken breast, seared salmon, or a scoop of cooked lentils or chickpeas for extra protein. These turn the salad into a more filling, balanced meal.

Expert Tips, Serving And Storing Suggestions For This Refreshing Salad. 

Tip #1. Rinse and dry well: Watercress can be gritty—wash thoroughly and pat dry to avoid a soggy salad.

Tip #2. Shake the dressing: Use a jar with a lid to emulsify the dressing quickly and evenly.

Tip #3. Chill before serving: Refrigerate the salad and dressing separately for 15–20 minutes to keep it crisp and refreshing.

This salad is best served cold or lightly chilled, and is a great way to add more nutritional into warm-weather meals. Pair it with grilled chicken, salmon, or steak for a light, flavorful side dish. It also works beautifully as a brunch salad or starter for a summer dinner party. 

This salad is best enjoyed fresh, right after tossing with the dressing. Watercress is a delicate green that wilts quickly, especially once dressed. If needed, you can store undressed components separately in the fridge for up to one day, but once combined, plan to eat them right away.

Did you make this Peppery Watercress Salad? I’d love to hear how it turned out! Leave a comment below, and don’t forget to rate the recipe—your feedback helps others and keeps these vintage-inspired favorites alive.