Whisk together maple syrup, lemon juice, mustard, and vinegar in a small bowl. Slowly add oil, whisking to emulsify. Season, to taste, with salt and pepper.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Filled with delicious winter vegetables, this salad packs a punch of flavor.
Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 2 tbsp. Hy-Vee Select 100% pure maple syrup | ||
| 1 tbsp. fresh lemon juice | ||
| 2 tsp. Hy-Vee stone ground mustard | ||
| 2 tsp. Hy-Vee apple cider vinegar | ||
| ⅓ c. Hy-Vee canola oil | ||
| Kosher salt, to taste | ||
| Hy-Vee ground black pepper, to taste | ||
| 1 (5-oz.) pkg. arugula, or baby kale | ||
| 1 (16-oz.) jar pickled beets, drained, rinsed, and quartered | ||
| ½ fennel bulb, cored and thinly sliced, plus fronds for garnish | ||
| 3 tbsp. unsalted sunflower seeds | ||
| 1 shallot, thinly sliced | ||
| ¼ c. goat cheese, crumbled, optional |
Things To Grab
- Small bowl
- Whisk
- Large bowl
Directions
Toss together arugula, beets, fennel, sunflower seeds, and shallot in a large bowl; drizzle with vinaigrette. Top with goat cheese and garnish with fennel fronds, if desired.
Nutrition facts
Servings
160 Calories per serving
Amounts Per Serving
- Total Fat: 11g
- Cholesterol: 0mg
- Sodium: 120mg
- Total Carbohydrates: 15g
- Protein: 2g
Daily Values
0%
Vitamin A 10%
0%
Vitamin C 10%
0%
Iron 4%
0%
Calcium 6%