Citrus-Fig & Veggie Medley Casserole
The natural sweetness from fruits blends beautifully with the mild, earthy taste of the vegetables, while nuts on top provide a pleasant crunch. Chilling it enhances the flavors, making it a refreshing and guilt-free treat.
Total Time:
Prep Time: 15 minutes
Steam Veggies: 8–10 minutes
Mixing & Assembling: 10 minutes
Chill Time: 15–20 minutes
Total Time: ~45 minutes
Ingredients
Veggies:
½ cup broccoli florets, lightly steamed
½ cup carrot, thinly julienned or grated
½ cup zucchini, grated (squeeze excess water)
Fruits:
3–4 fresh figs, chopped
1 small orange, segmented
2 tbsp pomegranate seeds
½ apple, thinly chopped
Binder & Sweetness:
¼ cup dates, pitted and blended to paste
Juice of ½ lemon
1 tsp cinnamon
Optional: 1 tsp orange zest
Toppings & Crunch:
2 tbsp chopped walnuts or pistachios
Optional: unsweetened shredded coconut
Instructions:
1. Prep Veggies:
Lightly steam broccoli and carrot for 5–7 minutes (just tender-crisp).
Grate zucchini and squeeze out excess water.
2. Prepare Binder:
Blend dates with lemon juice and cinnamon until smooth paste forms.
3. Mix Everything:
In a bowl, combine steamed veggies + grated zucchini + figs + orange segments + apple + pomegranate seeds.
Fold in date-lemon paste gently until everything is coated.
4. Assemble Casserole:
Transfer mixture to a small serving dish or mini casserole dish.
Sprinkle walnuts/pistachios and optional coconut on top.
5. Chill:
Refrigerate 15–20 minutes to firm up slightly and enhance flavors.
6. Serve:
Serve cold or slightly chilled as a fresh, naturally sweet dessert or salad.
Tips:
Swap figs with dried apricots or dates for variation.
Add a few fresh berries (blueberries, raspberries) for extra color.
Can drizzle a little unsweetened yogurt on top for creaminess.
Great for meal prep; keep covered in fridge 1–2 days.
Nutritional Information
Calories: 150–180 kcal
Protein: 3–4 g
Carbs: 32 g (natural sugars from fruits)
Fiber: 6 g
Fat: 4–5 g (from nuts)
Vitamin C: 70% DV
Vitamin A: 60% DV