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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!


  • 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)


  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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(5 from 2 votes)
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Caroline9 months ago
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This is delicious….and my husband who doesn’t like veggies LOVED it. The dressing is yummy.

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about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects 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 and follow her on Instagram for more.

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