Spring Salad With Blueberries & Fennel

by | Updated: December 4th, 2016 | Read time: 1 minute

This season brings cleaner closets, brighter colors and better moods. While you’re freshening up your life, why not give your diet a mini-overhaul as well? Take a break from heavy soups, casseroles and crockpot creations, and toss a crisp, fresh salad to serve along with grilled fish or chicken for a satisfying spring meal. Roasted yellow beets, crunchy fennel and sweet blueberries fill your bowl with vibrant colors and textures, while a light, homemade vinaigrette dressing showers this healthy side dish with flavor.

Spring Salad With Blueberries & Fennel

Spring Salad With Blueberries & Fennel


2 roasted whole yellow beets
1 cup fennel, chopped into ½” pieces
4 cups organic Swiss chard, chopped
6 oz., fresh, organic blueberries, rinsed well


2 Tbsp. garlic-infused olive oil
Juice of one lemon
1 tsp. raw apple cider vinegar
¼ tsp. organic maple syrup
Salt and pepper, to taste


  1. Set oven to 425 degrees F. In roasting pan, roast yellow beets for 1 hour. (Note: No need to pre-heat oven; beets can be placed in oven immediately when it’s turned on.)
  2. In large bowl, combine fennel and Swiss chard.
  3. Remove beets from oven, allow to cool. Peel and slice beets into half-moon shape.
  4. Add blueberries and beets to bowl.
  5. To make dressing, whisk together ingredients. Pour over salad.
  6. Toss salad with dressing thoroughly and serve.

Nutrition info: 109 calories; 7 grams fat; 325 mg potassium; 12 grams carbs; 3 grams fiber; 5 grams sugars; 2 grams protein