Now that we’ve closed the door on Halloween, it’s comfort food season.
You totally thought I was going to make some joke regarding Christmas.
There won’t be a hint of Christmas (well, except for getting a start on my Christmas gift shopping) happening in my house until after Thanksgiving! That’s right people, there’s another holiday (at least in the US) before putting up that tree. (You hear me, Mom?!)
Sorry for that little rant there….
Back to salad.
Even amid the sea of hearty baked casseroles, you still need to eat something a bright and fresh and a salad with hints of fall is the perfect way to break up your weekly menu.
I served this walnut dressing over a salad of Brussels sprouts, spinach, and romaine lettuce. The “mix-ins” included walnuts, bacon, and apple. Dried cranberries or cooked chicken would work great, too!
Maple Walnut Vinaigrette
- 1/2 C maple syrup
- 1/2 C walnuts
- 1/4 C apple cider vinegar
- 1 tsp salt
- 1 tsp ground mustard
- 1/2 tsp white pepper
- 1/8 tsp garlic powder
- 2 tbsp extra virgin olive oil
- 2 tbsp canola oil
- Place all ingredients except oils into a blender. Blend until smooth.
- With the blender running, pour in the oils. Add a little water, if needed.
*This recipe is adapted from Monica at http://www.theyummylife.com/recipes/38*
2 thoughts on “Maple Walnut Vinaigrette”
Delicious! Love that it doesn’t separate in the fridge. Perfect for fall and winter salads.