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Beet, Fennel, and Fig Salad with Cranberry-Sage Dressing

Beet, Fennel, and Fig Salad with Cranberry-Sage Dressing


  • 4 tablespoons extra-virgin olive oil
  • 1/2 cup finely chopped shallots
  • 1 cup fresh or frozen cranberries (thawed)
  • 1/4 cup balsamic vinegar
  • 1 teaspoon chopped fresh rosemary leaves
  • 1/2 teaspoon chopped fresh sage
  • 1/3 cup water
  • 1 tablespoon pure maple syrup
  • 1/2 teaspoon sea salt
  • 1 pound beets
  • 1 fennel bulb, trimmed and halved
  • 2 teaspoons extra-virgin olive oil
  • sea salt and freshly ground black pepper
  • 1/2 cup raw pecans
  • 8 ounces baby arugula
  • 6 fresh figs, cut into wedges


  1. Heat 2 tablespoons oil in a large saute pan over medium. Add shallots and saute for about 5 minutes or until softened. Add cranberries and cook, stirring occasionally, for about 5 minutes or until softened. Set aside to cool, then transfer to a blender. Add vinegar, herbs, water, maple syrup, salt, and remaining oil and process mixture until smooth.
  2. Preheat oven to 350 degrees. Wrap beets in a single sheet of aluminum foil and place on a baking sheet, cut side up; drizzle with oil and season with salt and pepper. Roast until fork-tender, about 30 minutes for the fennel and 50 to 60 minutes for the beets. When cool enough to handle, peel and thinly slice beets; thinly slice fennel.
  3. Meanwhile, spread pecans on a baking sheet and toast for 5 to 8 minutes.
  4. In a large bowl, gently toss together arugula, beets, fennel, pecans, and figs. Divide among six salad plates and drizzle with dressing (you'll have a few tablespoons left over).


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