Want more recipes?

Download our recipe app and get hundreds of whole-food, plant-based recipes at your fingertips.

Download the app
  • 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


  • 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.

Comments (1)

(5 from 1 votes)
Your Rating has been added Your Comment has been added
Add a Comment and/or Rating
Leave a Reply
Recipe Rating
Please provide a rating
Your email address will not be published. Required fields are marked *
You need to provide a comment or rating to submit
Caroline5 months ago
Do you want to report this comment as inappropriate?

This is delicious….and my husband who doesn’t like veggies LOVED it. The dressing is yummy.

Healthy eatingshouldn't be a hassle

With weekly meal plans, Forks Meal Planner takes the hard work out of making nutritious meals the whole family will enjoy.

Get meal planner

Discover finger-lickin’good food with our app

Get inspired! Our chefs add delicious new plant-based recipes every week to keep mealtime exciting and satisfying.

Get the recipe app
Headshot of Darshana Thacker
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.

Fennel, Orange, and Beet Salad with Maple Mustard Dressing in a shallow serving bowl see more from this author
Forks Meal Planner Free Plan
Free download

Free 5-Day Meal Plan!

Get a taste for healthy, fuss-free meal planning with this free five-day meal plan from Forks Meal Planner!

More from Forks Over Knives

Join our mailing list

Get free recipes and the latest info on living a happy, healthy plant-based lifestyle.

Copy link
Powered by Social Snap