Beet, Fennel and Fig Salad With Cranberry-Sage Dressing
Beets are known for their vibrant color and are packed with essential nutrients like folate, potassium, and vitamin C. Figs add a touch of natural sweetness and are a good source of dietary fiber.
This is vegan and gluten free recipe. Dish can be prepared in 30 minutes. Even a beginner can handle preparing this dish. Number of ingredients: 12.
Beet, Fennel and Fig Salad With Cranberry-Sage Dressing
Ingredients
Instructions
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Peel and thinly slice the beets. Trim the fennel bulb and thinly slice it as well.
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Arrange the mixed greens on a serving platter and top with sliced beets, fennel, and quartered fresh figs.
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In a small bowl, whisk together olive oil, lemon juice, maple syrup, chopped sage leaves, salt, and black pepper.
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Drizzle the dressing over the salad and sprinkle with dried cranberries and chopped pecans.
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Let the salad rest for 10 minutes to allow the flavors to meld.
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Serve the salad as a refreshing and vibrant appetizer or light lunch.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 6g10%
- Total Carbohydrate 30g10%
- Sugars 20g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.