Root Vegetable Salad with Pistachios

Root Vegetable Salad with Pistachios


4 servings


Dressing Ingredients 

2 tablespoons orange juice

2 tablespoons lemon juice 

2 tablespoons extra-virgin olive oil 

1 teaspoon maple syrup 

½ teaspoon salt 

¼ teaspoon ground pepper 


Salad Ingredients 

2 carrots, peeled

2 Persian cucumbers, peeled  

½ beet, peeled 

¼ cup plant-based feta cheese, crumbled 

⅓ cup pistachios, chopped 

⅓ cup fresh mint, chopped 


Whisk together orange juice, lemon juice, olive oil, maple syrup, salt and pepper in a large mixing bowl.

With a vegetable peeler, peel carrots, cucumbers, beet into ribbons. Add to the mixing bowl with dressing and toss. Let the vegetables marinate for 10-15 minutes. 

Mix in feta cheese, pistachios and mint then serve. Drizzle any remaining dressing on top.  


Nutrition per serving: 190 calories, total fat 16g, sat fat 5g, sodium 420mg, total carb 11g, fiber 2 g, total sugar 5g, added sugar <1g, protein 3g

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