This Maple Dijon vinaigrette is a game-changer. 🍁✨ Paired with warm roasted butternut squash, it transforms any salad into pure fall comfort. Fresh, simple, and so good—you’ll definitely want to try it! 🥗 Want more organic recipes + kitchen inspiration? 👉 Link in bio to join The Organic Food Movement community! #SaladDressing #MapleDijon #FallFlavors #FoodIsHealing #TheOrganicFoodMovement
We’re going to do a maple dijon um salad dressing. And also, I was thinking you could add a little bacon to it for fall flavor. Or even if you wanted to cut the olive oil and put like a teaspoon of bacon fat, obviously organic or un at the very least unccured bacon so you’re not getting the nitrates. That would be very important. Now, what I’m going to do, what I like to do with this salad when I make it, I make it right before I’m going to eat. And if I roast, I’m on my way. I’m going to roast once the butternut squash comes out. I like to have my dressing ready. And I put the warm um the warm butternut squash in here. And then I put the maple dressing into this and mix it and sprinkle my pecans or um or cashews over the top and it really makes a beautiful sort of warm wilted green. I know, right? Wilted green salad. It’s so delicious. So, you’re going to see this all come together right now. Now, for the dressing, we are going to do a little maple syrup. Now, if you’re not into the maple syrup, you could use um uh you know, just like a regular vinegarette or something like that. So, it’s not a lot, but it’s enough just to get that sort of wintry, yummy, um warm, inviting flavor. Look, here is our butternut squash. And I believe they’re almost ready. They need about three more minutes. which is what’s on here. And then we’re going to just toast our walnuts really fast. And we’ll make our dressing. So, we’re going to do a couple of tablespoons of olive oil. Very light. You don’t need a lot of dressing for this salad, especially because it’s going to be warm when we mix it all together. And then a tablespoon of dijon. Now, I’m not a big mustard fan, but for this salad, I think it’s fabulous. And then we’re going to do um a tablespoon of um pure maple syrup and then some apple cider vinegar. I’m going to taste it to make sure the flavor is right. Adjust it and then we’ll wait for every all the warm ingredients to come together. Oh my god, that is so freaking delicious.
Dining and Cooking