My three favorite fall salad dressings...
My three favorite fall salad dressings. I make them in batches, they keep for weeks in the fridge, and having them on hand makes eating salads much so easier. I use avocado oil, or a mix of avocado and olive oil in my dressings because they’re both extremely healthy. Plus avocado oil is very low in saturated fat, so it won’t solidify in the fridge like other oils will, making your chilled dressing pourable right out of the jar. But you can use canola, vegetable or grapeseed oil if you want to. Stay tuned for lots of recipes using these three dressings in the upcoming weeks. Which one is your favorite?
Fall Salad Dressings
- Prep Time: 30
- Total Time: 30
- Yield: between 2 and 3 cups 1x
- Category: salad dressing
Description
Having good, homemade salads dressings on hand means that you’ll make salads more often. And just because the weather has turned cooler, doesn’t mean that salads can’t feel comforting. These three dressings will help keep your salad dressing game alive all fall.
Ingredients
MAPLE-MUSTARD VINAIGRETTE:
- 1/2 cup avocado oil, or another neutral oil
- 1 garlic clove, roughly chopped
- 1 small shallot, peeled and diced
- 3 fresh sage leaves, torn into pieces
- 6 tablespoons cider vinegar
- 1 tablespoon whole grain mustard
- 2 tablespoons pure maple syrup
- 1/2 cup extra virgin olive oil
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
CARROT-MISO DRESSING:
- 1 cup peeled and chopped carrots – 2 large carrots
- 2 garlic cloves
- 1/2 cup loosely packed chopped green onions
- 1 tablespoon grated ginger
- 1/2 cup rice vinegar
- 1 tablespoon agave or honey
- 1 lime, juiced
- 3 tablespoons miso paste
- 1 teaspoon sesame oil
- 1 1/2 cups avocado oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
CIDER VINAIGRETTE:
- 1/2 cup apple cider, reduced to 1/4 cup
- 1 garlic clove
- 1 small shallot, peeled and diced
- 1/4 cup apple cider vinegar
- 1 teaspoon Dijon
- 1 teaspoon honey
- 1 teaspoon fresh thyme leaves
- 1/2 cup avocado oil
- 1/2 cup extra virgin olive oil
Instructions
MAPLE-MUSTARD VINAIGRETTE:
Heat the avocado oil in a small sauce pan over medium heat. Add the garlic + shallots and simmer for about 5 min, until slightly golden. Add sage and turn off heat. Allow to cool for a few minutes before pouring into blender. Blend until smooth and creamy.
CARROT-MISO & CIDER VINAIGRETTE:
For each dressing, put all ingredients into a blender and process until smooth.
