All off which are blended together in the Vitamix for a silky smooth texture that goes perfectly over any and every salad! Raw Apple Cider Vinaigrette! I made the apple cider vinaigrette with apple juice since cider is not available where I live, though interestingly enough apple cider vinegar is available. Simple, tasty, and classic are the words that come to mind to describe this wonderful apple cider vinaigrette that’s so easy to put together. I had never used it in a dressing before and boy, was I missing out! So much from so few ingredients! Pan Roasted Brussels Sprouts with Bacon, Dates and Halloumi. You can add just about any herbs or spices you like to mix up the flavor as I did with this vinaigrette recipe. This savory roasted butternut squash, cranberry, pecan, and quinoa salad is loaded with different flavors. I also used half the olive oil and it was plenty—more oil would have made it too oily and overpowered the delicate cider flavor, but I usually make my vinaigrettes with much less oil than called for. While the squash is baking, make the vinaigrette. I used a high-quality olive oil and will use less oil next time because I thought the olive oil took over some of the apple vinaigrette flavor. https://www.healthyseasonalrecipes.com/apple-cider-vinegar-salad-dressing I also added one more tablespoon each cider and vinegar. The apple and cabbage slaw was wonderful with some grilled pork chops. I usually add about 1/4 cup of water to reach a smooth, pourable consistency. Click here to read more >>, Put all ingredients except water into the container of your. I liked the fact that I made this apple cider vinaigrette in fewer then 5 minutes. Off the heat, whisk in the mustard, 1/2 cup … 1/2 cup olive oil. While the butternut squash is cooking, you can make the vinaigrette. While the squash is roasting, combine the apple cider, vinegar, shallots, garlic, and … I would also lessen the amount of olive oil, perhaps to 3 to 4 tablespoons, depending on how tangy you like your vinaigrette. Modifications: I did add an extra tablespoon of the apple cider and I tried adding chopped red pepper in the salad (for color). Then turn down heat and simmer for 6-8 minutes, until there is very little liquid remaining. Ingredients 1/4 cup fresh apple cider 3 tablespoons extra-virgin olive oil 1 tablespoon cider vinegar 1 tablespoon Dijon mustard 1 finely chopped small shallot 1/2 … We'd love to see your creations on Instagram, Facebook, and Twitter. Vinaigrette -- Make this a day or so ahead and then all you need to do is just reheat. This apple cider vinaigrette is a keeper, especially for the fall months. reviews (6) 100%. But as always, I will walk through the steps of making this healthy salad dressing to ensure your success! I think an extra tablespoon apple cider would further impart the flavor of apple. In fact, this is one of those recipes that you can use as your master list of ingredients and proportions and then just get crazy with things you can add to it or pour it on. Once boiling, reduce heat to medium-low, top pot with lid, and simmer for approximately 15 minutes, or until liquid is absorbed. 53 comments on “Roasted Butternut Squash Salad with Warm Cider Vinaigrette” Lori @ Foxes Love Lemons — October 29, 2013 @ 9:32 am Reply Hi Michelle – just wanted to let you know that I featured this recipe (with full credit and a link-back) in an apple cider recipe roundup today on … This apple cider vinaigrette, made with apple juice, vinegar, olive oil, salt, and pepper, creates a quick, easy, slightly sweet, subtly tangy, apple-y salad dressing that’s far more handy and versatile than you can even imagine.