Posts in Dressings
Go-To Dressing

Prep Time

5 minutes

Ingredients

Equal parts (e.g. 2 tbsp each):

  • Good olive oil

  • White balsamic vinegar

  • Lemon

Variations:

  • Sub Dijon mustard for lemon

  • Add 1-2 tsp turmeric

  • Add 1 clove minced fresh garlic

  • Add1 tsp good-quality honey

  • Sub apple cider vinegar for white balsamic vinegar

Salt and pepper to taste.

Directions

  1. Whisk ingredients together. Add salt and pepper to taste.

Notes

Easiest dressing ever! Use it on green salads, roasted veggies, quinoa salads, baked potatoes and as a dip for raw veggies. There are so many variations on how to make it that you cannot and will not get bored. Time to throw out any store bought dressings that have unpronounceable ingredients now!

Credit

Chia Leah
chialeah.com

Dressings, SaladsBill Bostrom
Autumn Salad with "Cinnful" Dressing

Prep Time
45 mins (includes baking time)

Prep Notes
This seasonal salad is colorful and delicious, offering countless health benefits. When you eat a rainbow of colors you truly fight oxidation with antioxidants. Makeit ahead of time and worry not about soggy or wilting kale, as it is a hearty leafy green that withstands up to 3 days in a dressed salad. It looks amazing in ball jars if you plan to host a fall picnic outside or in your dining room. I double this recipe for easy grab-n-go and satiating ball jar lunches or dinners all week. 

Cooking Time
35-45 mins

Yields
4 servings

Ingredients

  • 6 cups washed and chopped kale (any variation)

  • 1 butternut squash (around 1 lb) peeled, seeded and cut into 1 inch cubes or 1 lb sweet potato washed & cut into1 inch cubes

  • 1 large beet peeled and shredded

  • ½ cup uncooked quinoa rinsed (anyvariation of quinoa)

  • 1 cup pomegranate seeds

  • optional:¼ cup chopped raw walnuts

  • 2 oz crumbled goat cheese

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  • 1/3 cup apple cider vinegar (I love Bragg)

  • ¼ cup honey

  • ¼ cup canola or grape seed oil

  • 1 tsp ground cinnamon (plus alittle extra to sprinkle on baking squash)

  • 1 tsp dry mustard (no dry mustard? Add 2 tsp Dijon from the jar)

  • ½ tsp sea salt or kosher salt (plus a little extra to sprinkle on baking squash)

  • 4 1 qt ball jars (or a big beautiful bowl)

 

Directions

Preheat oven to 400 degrees

Arrange squash and/or potatoes on large baking sheet. Spray with non-GMO canola oil and sprinkle with a dash of sea salt and cinnamon. Toss to coat. Bake for 35-45 minutes, tossing halfway, until tender. Allow to cool. Bring 1 cup of water to a boil in a saucepan. Add quinoa and beet. Cover and reduce heat to a simmer for 10-12minutes until all of the water is absorbed. Fluff with a fork and allow to cool.

Dressing: Whisk together vinegar, honey, oil, cinnamon, mustard,and salt. 

“Massage” kale with dressing. Let sit for at least 10 minutes. Add in other ingredients. 

Toss & serve or evenly put each ingredient in 4 ball jars and refrigerate for up to 3 days. Enjoy!

Salads, DressingsBill Bostrom