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.

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Easy

Beet, Fennel and Fig Salad With Cranberry-Sage Dressing

Cooking Method: Raw Cuisine: International Courses: Appetizer, Lunch, Salad Recipe Keys: Gluten Free Vegan

Difficulty: Beginner Prep Time 20 min Rest Time 10 min Total Time 30 mins

Servings: 4 Calories: 720

Best Season: Fall

Ingredients

Servings

• 2 medium-sized Beets
• 1 small Fennel Bulb
• 4 ripe Fresh Figs
• 4 handful Mixed Greens
• 2 tablespoon Dried Cranberries
• cup chopped Pecans
• tablespoon chopped Fresh Sage Leaves
• 2 tablespoon Olive Oil
• 2 tablespoon Lemon Juice
• 1 tablespoon Maple Syrup
• ¹⁄₄ teaspoon Salt
• to taste Black Pepper

Instructions

1. Peel and thinly slice the beets. Trim the fennel bulb and thinly slice it as well.
2. Arrange the mixed greens on a serving platter and top with sliced beets, fennel, and quartered fresh figs.
3. In a small bowl, whisk together olive oil, lemon juice, maple syrup, chopped sage leaves, salt, and black pepper.
4. Drizzle the dressing over the salad and sprinkle with dried cranberries and chopped pecans.
5. Let the salad rest for 10 minutes to allow the flavors to meld.
6. Serve the salad as a refreshing and vibrant appetizer or light lunch.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 180kcal

% Daily Value *

Total Fat 6g10%

Total Carbohydrate 30g10%

Sugars 20g

Protein 4g8%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.