Fall Salad Dressing
…because dressing can be so much more than oil & vinegar
I think that sometimes we all forget that salad dressings can be made from a heck of a lot more than basic oil and vinegar (which certainly is delicious in its own right, by the way). For this recipe, I’ve taken the flavours of fall and transformed them into a hearty and healthy dressing – one in which the dressing itself contains a serving of fruit and veggies – which means you can essentially pat yourself on the back for making something that’s as delicious as it is nutritious.
Makes approximately 1 ½ cups
Ingredients
| 1 | yellow onion, peeled and coarsely chopped |
| 1 | Gala apple, cored and coarsely chopped |
| 2 Tbsp | grapeseed oil, divided |
| ½ Cup | pumpkin puree, plain |
| 1 Tbsp | grainy Dijon mustard |
| 4-inch piece | ginger, peeled |
| 2 Tbsp | Tamari (or low-sodium soy sauce, but Tamari is best and you’ll want it in your pantry for other uses) |
| 1 Tbsp | vinegar (any light one you have, other than balsamic) |
| 5 turns | freshly cracked black pepper |
| ½ Tbsp | honey, plus more to taste |
| 1/8 tsp | nutmeg, freshly grated preferably |
Directions
- Preheat oven to 325°
- On a parchment-lined baking tray, toss the chopped onion, apple and 1 tablespoon of the oil to coat. Roast in the preheated oven for 25-30 minutes until all are soft and golden brown. Allow to cool for a few minutes before transferring to a blender or food processor.
- Once cooled to room temperature, add the roasted onion, apple and all remaining ingredients to a blender or food processor and process until smooth. Use to dress any variety of leafy green or vegetable salad. Store unused portion of dressing in an airtight container in the fridge, for up to one week.
- Enjoy!