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