Maple Vinaigrette Dressing Recipes

PEAR AND GREENS SALAD WITH MAPLE VINAIGRETTE

Steps:

• In small bowl, mix all vinaigrette ingredients except oil with wire whisk. Beat in oil until blended.
• Place pecans in 1-cup glass measuring cup. Microwave on High 2 minutes to 2 minutes 30 seconds, stirring every 30 seconds, until browned.
• Divide salad greens among 6 serving plates. Arrange pear wedges on greens; sprinkle with pecans and cranberries. Drizzle vinaigrette over salads.

MAPLE VINAIGRETTE

Steps:

• Add all the ingredients to a mason jar and cover tightly with the lid (or use any type of container that can be sealed well with a lid).
• Shake well for about one minute or until the mixture thickens and all the ingredients are well combined.
• Use immediately or store in the fridge for up to a week.

MAPLE SALAD DRESSING

Steps:

• Whisk together the maple syrup, mustard, and salt in a small bowl. Add the vinegar and whisk until smooth. In a slow and steady stream, add the olive oil. Season with black pepper to taste. Add more salt if needed.
• This dressing keeps in a covered container in the refrigerator for up to two weeks.

MAPLE SYRUP VINAIGRETTE

Steps:

• Whisk olive oil, Dijon mustard, balsamic vinegar, maple syrup, salt, and pepper together in a bowl. Serve immediately.

MAPLE-BALSAMIC VINAIGRETTE

Steps:

• Combine all ingredients in a mixing bowl; whisk until well combined and thoroughly incorporated.
• Taste for seasonings and adjust accordingly.
• Place in a jar with a lid and refrigerate for up to two weeks.

AUTUMN KALE SALAD + MAPLE SAGE VINAIGRETTE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Slice the Delicata Squash (1) in half lengthwise and scoop out the seeds and innards. Slice the squash into half inch pieces and arrange them on a greased baking sheet.
• Spray with additional Ground Cinnamon (1 teaspoon). Sprinkle with a few grinds of Nonstick Cooking Spray (as needed), Sea Salt (to taste). Place the baking sheet in the oven for 30 minutes, flipping the squash halfway through.
• Thinly slice the Shallot (1) In a small bowl, combine the Apple Cider Vinegar (2 tablespoon), and Orange Champagne Vinegar (2 tablespoon) Add in the sliced shallot and allow to marinate for at least 15 minutes.
• Prepare Quinoa (1/4 cup) according to package's instructions. When finished, set the quinoa aside to cool.
• Heat Coconut Oil (3 tablespoon) medium heat in a saute pan. Begin removing the leaves from the Fresh Sage (3 sprig).
• When the oil is hot, toss the sage leaves into the pan. Let the sage sizzle for about 3-4 minutes. Remove the leaves with a slotted spoon and set aside on a paper towel to drain.
• Pour the remaining sage-infused oil into a small bowl. Finely mince or grate the Garlic (1 clove) and put it in the bowl.
• Whisk in the the Maple Syrup (1 tablespoon), Dijon Mustard (2 teaspoon), Whole Grain Mustard (2 teaspoon), Olive Oil (3 tablespoon), Ground Cinnamon (1 teaspoon) and the vinegar that the shallot soaked in. Reserve the marinated shallot.
• When the delicata squash is golden brown, remove from the oven and set aside to cool. Begin preparing the salad by chopping the Lacinato Tuscan Kale (1 bunch) put it into a large mixing bowl.
• Chop the Honeycrisp Apple (1) bite-sized pieces and add it to the kale.
• Add the marinated shallot, cooked quinoa, and salad dressing to the bowl. Toss thoroughly to infuse the dressing into the kale. Let sit for 10 minutes to marinate.
• Add in the cooled squash and gently toss. Freshly Ground Black Pepper (to taste)
• Plate the salad and garnish with fried sage leaves, Pepitas (3 tablespoon) and Asiago Cheese (to taste) Serve and enjoy!

AUTUMN APPLE SALAD WITH A MAPLE VINAIGRETTE

Steps:

• Make Dressing: Add all the ingredients for the maple dijon vinaigrette to a small mason jar. Shake to mix.
• Layer Salad: Add the spinach to a medium size bowl or plate.
• Top with dried cranberries, halved pecans, feta cheese, sliced apples, and cooked bacon.
• Dress and Toss: Drizzle the salad dressing over the top of the salad, toss and serve.

FALL SALAD WITH MAPLE VINAIGRETTE

Steps:

• Whisk together olive oil, cider vinegar, maple syrup, and Dijon mustard. Season dressing with salt and pepper.
• In a large bowl, combine Belgian endive, watercress, celery, and apple. Toss with dressing. Serve salad sprinkled with blue cheese.

MAPLE BOURBON VINAIGRETTE RECIPE

Steps:

• Combine all ingredients: In a medium mixing bowl, add olive oil, apple cider vinegar, maple syrup, bourbon whiskey, Dijon mustard, garlic or shallots (if using), and a pinch of salt and pepper.
• Whisk or blend until combined: Whisk together the dressing ingredients until well combined, about 30-60 seconds. Alternatively you can add all ingredients to a food processor or blender and pulse until smooth.
• To serve: Drizzle dressing over salads, on roasted autumn vegetables, or even over pizza.

MAPLE-DIJON VINAIGRETTE

Steps:

• Whisk together the maple syrup, mustard and cider vinegar in a large bowl. Whisk in the olive oil in a slow, steady stream until the vinaigrette emulsifies and thickens.
• Toss the mixed greens with the vinaigrette and serve.

MAPLE VINAIGRETTE DRESSING

Steps:

• Place all the ingredients in a jar, secure lid and shake away!

EASY MAPLE-BALSAMIC VINAIGRETTE

Steps:

• In a medium bowl, whisk all ingredients together until dressing is emulsified and salt is dissolved.

MAPLE-BALSAMIC VINAIGRETTE

Steps:

• Place vinegar, maple syrup, Dijon mustard, salt, and pepper into a blender. Pulse to combine, then add the olive oil in a steady stream with the motor running.

MAPLE VINAIGRETTE DRESSING

Steps:

• Prepare your vinaigrette by placing all its ingredients in a small jar or container. Shake well until thoroughly combined. Store in fridge for up to 3 days.