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Fall Salad Dressings

  • Author: carolinefey
  • 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

Units Scale

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.


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