Citrus Salad With Watercress, Dried Cranberries, and Pecans

Based on a recipe from America’s Test Kitchen, but with lowered carbs, this is by no means keto, but it’s at least not sugary. I eat it—happily—at Christmas, but otherwise avoid it because it’s a full day’s carb allotment for me!

Citrus Salad With Watercress, Dried Cranberries, and Pecans
Serves 4–6 // 341 calories, 24g fat, 3g protein, 23g net carbs

3 navel oranges (or 4 tangelos, Cara Caras, Valencia or blood oranges)
unsalted Kerrygold butter
extra-virgin olive oil
1 small shallot, minced
Dijon mustard
4 ounces (4 cups) watercress or arugula, torn into bite-size pieces
cup unsweetened dried cranberries

Peel grapefruits and oranges. Cut each fruit in half, lengthwise, then slice crosswise into 1/4-inch-thick pieces. Transfer fruit to bowl and toss with sweetener and ½ ­teaspoon salt. Set aside for 15 minutes.

Melt butter in 8-inch skillet over medium heat. Add pecans and ½ teaspoon salt and cook, stirring often, until very lightly browned and fragrant, 2 to 4 minutes. Transfer pecans to paper towel–lined plate and set aside.

Drain fruit in colander, reserving 2 tablespoons juice. Whisk reserved juice, shallot, and mustard in medium bowl.

Add watercress, fruit, 1/3 cup cranberries, and ¼ cup reserved pecans to bowl and toss to coat. Sprinkle with remaining 1/3 cup cranberries and remaining 1/4 cup reserved pecans.