Sometimes a salad dressing deserves it’s own post! This week I’m sharing with you my favorite fall salad dressing.
Summer salads are good, but there is something special about making a salad with the rich flavors and textures of fall vegetables. But none of that matters unless you have a delicious dressing to go along with it. Store bought salad dressings rarely compare in quality, taste and health benefits to homemade. And why sacrifice flavor, especially when you can whip one up in minutes.
I roast just about everything I can get my hands on this time of year. My oven has had a good rest all summer long and I look forward to the aroma of roasted butternut squash, sweet potatoes, Brussels sprouts and beets filling up my kitchen.
I love to add these roasted vegetables to salad greens such as kale, spinach or mixed greens along with whole grains like wild rice, quinoa and barley. All those flavors seem to explode when they’re tossed with the perfect side kick made with apple cider vinegar, dijon mustard, onion, garlic powder and the autumnal warmth of cinnamon and maple syrup. You could also add in other spices as well such as ginger, coriander and nutmeg and alter the combinations depending on what you’re serving it with. I’ve also used chopped shallots in this vinaigrette as well.
One of my favorite ways to use this dressing this time of year is with lentils and apples! I’ll be sharing that recipe with you very soon right here on the blog! In the meantime, get out your mason jar and whip up some of this goodness so it’s ready to go when you are!
- 4 tbsp apple cider vinegar
- 2 tsp dijon mustard
- 2 tsp maple syrup or honey
- ⅔ cup of extra virgin olive oil
- ⅛ tsp cinnamon
- ⅛ tsp garlic powder
- ⅛ tsp onion powder
- ¼ tsp sea salt
- one or two twists of freshly ground crushed pepper
- Whisk all ingredients together in a jar.
- Cover and store on the counter with lid or refrigerate for prolonged storage.