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  • Prep-time: / Ready In:
  • Makes 6-8 cups

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!

Fennel, Orange, and Beet Salad with Maple Mustard Dressing in a shallow serving bowl

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

  1. 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.
  2. 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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about the author

Darshana Thacker

Darshana Thacker is chef and culinary project manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com for more.

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