Cut the fennel in half from the root end to the leaf, lay cut side down and slice as thinly as possible lengthwise. Slice the celery finely, slightly on the angle. Cut the parsnip into ribbons with a peeler, then slice the kale as finely as possible. Grate the apples on the wide side of the grater. Step 3.....Place these ingredients in a bowl with the cabbage and lemon juice, mixing the salad until well amalgamated. Season with salt and pepper, then add the cranberries and pumpkin seeds. Step 4.....Whisk the dressing ingredients together until smooth. Pour over the salad and mix well. Step 5......Cut the pomegranate in half around the equator, then hold one half over a bowl. Knock the shell with a rolling pin and the seeds will drop out. Remove the white membrane and keep the juices with the seeds in a small bowl. Repeat with the other half. Step 6.....Leave the salad covered in the fridge (for up to 24 hours), and then toss again and scoop into a serving bowl. Garnish with the watercress and scatter the pomegranate seeds and juice on top.