This mouthwatering mix of beets, figs, and fennel get a Thanksgiving twist with cranberry-sage dressing. The sweetness of the figs counteracts the bitter arugula and fennel adds a refreshing crunch.
Heat 2 tablespoons oil in a large sauté pan over medium. Add shallots and sauté 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.
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.
Meanwhile, spread pecans on a baking sheet and toast for 5 to 8 minutes.
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).