My friend Janine texted me one day about a homemade salad dressing, saying that I HAD to try it. Of course I believed that it would be tasty and that I would like it, but for whatever reason, I didn’t try out the recipe. A few weeks later, Janine and her hubby were at our house for the weekend. We were getting ready to eat dinner, I was asking what kind of salad dressing everyone wanted on their salad and Janine quickly whipped up this Maple Vinaigrette Dressing.
I mean…this dressing has changed my salads forever!!!
This is another recipe for your Thanksgiving table, course #1 to get everyone started, a beautifully colored and incredibly full-flavored fall salad.
Maple Vinaigrette Dressing
Makes 1 1/2 cups dressing
1/2 cup balsamic vinegar
1/4 cup maple syrup
2 tsp Dijon mustard
salt & pepper to taste
3/4 cup olive oil
1. Combine balsamic vinegar, maple syrup, Dijon mustard and salt & pepper together in a blender or food processor.
2. With blender or food processor running, add olive oil in a steady stream, to combine.
Fall Harvest Salad
1/2 acorn squash, peeled, seeded and sliced lengthwise into 1/2″ wedges
salt & pepper
4 cups spinach
1/2 cup shaved parmesan
1/4 cup pecans
1/4 cup dried cranberries
1. Preheat oven to 400°F. Place squash on rimmed baking sheet, drizzle with olive oil and sprinkle with salt & pepper. Roast for 15-20 minutes, or until squash is tender when pierced with a fork.
2. In a large bowl, toss spinach with 1/4 cup of Maple Vinaigrette Dressing (more to taste if desired).
3. Top spinach with squash, parmesan, pecans and cranberries. Toss to combine and serve.
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