Fennel, Orange, and Beet Salad with Maple Mustard Dressing
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!
INGREDIENTS
- 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)
INSTRUCTIONS
- 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.
- On a platter, arrange greens, beets, fennel, and orange pieces; drizzle dressing over top. Sprinkle with sunflower seeds. Serve immediately or chill.
Courtesy: https://www.forksoverknives.com/recipes/vegan-salads-sides/
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