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- Makes 6-8 cups
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This refreshing salad combines bright citrus, earthy beets, and the spicy licorice notes of fennel for a deliciously colorful side dish. A simple maple syrup and mustard dressing complements the fall produce while a sprinkling of sunflower seeds adds a satisfying crunch with each bite. Serve it alongside a vegan Thanksgiving feast, or pair it with a vegan casserole or a big bowl of warm chili!
Ingredients
- 3 tablespoons pure maple syrup
- 3 tablespoons yellow mustard
- 1 tablespoon ground flaxseed
- ⅛ teaspoon freshly ground black pepper
- 8 oz. salad greens such as butter lettuce and/or frisee (8 packed cups)
- 1 (8-oz.) package cooked beets, thinly sliced (1½ cups)
- ½ fennel bulb, cut into thin matchsticks (1 cup)
- 3 oranges, segmented and chopped (1 cup)
- 2 tablespoons raw, unsalted sunflower seeds (optional)
Instructions
- In a small blender or a small bowl, combine maple syrup, mustard, flaxseed, black pepper, and 2 tablespoons of water. Blend or whisk into a smooth dressing. Chill until ready to use.
- On a platter, arrange greens, beets, fennel, and orange pieces; drizzle dressing over top. Sprinkle with sunflower seeds. Serve immediately or chill.
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Comments (4)
(5 from 4 votes)Wanted to love this but was overly mustardy and just not that great even though I love beets and oranges. Making the fennel matchsticks tiny is helpful.
I made it with coarse ground mustard and it was perfect. I find both plain yellow and Dijon mustards are both too strong and always sub the coarse ground with amazing results! Hope you’ll give it another try.
this is so delicious! i have made it 4 times now. top new fave, for sure.
This is delicious....and my husband who doesn't like veggies LOVED it. The dressing is yummy.