vinaigrette

Crispy, caramelized and slightly bitter Brussel sprouts, sweet and creamy butternut squash, tart and sweet dried cranberries, and a little hint of spiciness from the Dijon vinaigrette. This delicious vegetable side dish is one of the most popular recipes on the blog. Perfect for Thanksgiving Day or throughout the fall and winer season!

Roasted Brussels Sprouts and Squash with Dried Cranberries and Dijon Vinaigrette

lb butternut squash,

lb Brussels Sprouts, stems trimmed and sliced lengthwise in half

extra virgin olive oil

salt

black pepper

unsweetened (or sweetened) cranberries

Dijon mustard

rice wine vinegar rice

kosher salt

Preheat the oven to 450 degrees Fahrenheit. Place...

Preheat the oven to 450 degrees Fahrenheit. Place the butternut squash chunks and halved Brussels sprouts on a large baking sheet. Drizzle them with the 2 tablespoons of extra virgin olive oil, and toss them with your hands to distribute the oil evenly.

Sprinkle the vegetables evenly with kosher salt and...

Sprinkle the vegetables evenly with kosher salt and pepper, and toss them again with your hands. Spread the vegetables out evenly onto the baking sheet (tip: flip the Brussels sprouts so they are cut side down, they will caramelize much more evenly this way).

Roast the vegetables at 450 degrees for 20...

Roast the vegetables at 450 degrees for 20 to 30 minutes (this will vary depending on the size of your Brussels sprouts and butternut squash chunks, as well as your oven calibration), tossing them gently 1 to 2 times during the roasting time to ensure that they caramelize evenly on all sides. Scatter the dried cranberries onto baking sheet in the last five minutes of roasting time. Place the baking pan on a rack, toss the vegetables with the remaining teaspoon of olive oil, and allow them to cool slightly while you prepare the Dijon vinaigrette.

In a small bowl, whisk together the Dijon...

In a small bowl, whisk together the Dijon mustard and rice wine vinegar. Slowly pour in the olive oil, whisking continuously with your other hand, until the ingredients are emulsified. Season with salt and pepper to taste.

Gently place the roasted vegetables in a large...

Gently place the roasted vegetables in a large serving bowl or platter. Pour on the Dijon vinaigrette and toss the vegetables gently until they are lightly dressed. Serve warm, lukewarm, or cold.

https://mediavine-res.cloudinary.com/video/upload/tch6blpldrovnqodn9ep.mp4

Crispy, caramelized and slightly bitter Brussel sprouts, sweet and creamy butternut squash, tart and sweet dried cranberries, and a little hint of spiciness from the Dijon vinaigrette. This delicious vegetable side dish is one of the most popular recipes on the blog. Perfect for Thanksgiving Day or throughout the fall and winer season! 

The Best Balsamic Vinaigrette Recipe - This tangy balsamic vinaigrette dressing will make your salads sparkle, and takes only 5 minutes to prepare!

The Best Balsamic Vinaigrette Recipe

balsamic vinegar

honey

thyme

garlic, (minced)

Salt (and pepper)

Pour the balsamic vinegar, olive oil, 2 tablespoons honey, Dijon mustard, dried thyme, and garlic clove in a jar. Season with 1/2 teaspoon salt and 1/2 teaspoon ground black pepper.

Place the lid on the jar and shake vigorously to combine. Once smooth, taste. Then add more honey or salt if needed.

https://content.jwplatform.com/videos/ukgdTmvO.mp4

The Best Balsamic Vinaigrette

This creamy coleslaw is an easy classic.&nbsp; It can be made well ahead of time making it the perfect side for any bbq!

The Best Coleslaw Recipe

green cabbage (finely shredded)

purple cabbage (finely shredded)

carrot (finely shredded)

mayonnaise/dressing

white vinegar

cider vinegar

sugar

celery seeds

salt & pepper

Combine all dressing ingredients in a bowl.

Toss with cabbage &amp; carrots. Refrigerate at least 1 hour before serving to allow flavors to blend.

This Roasted Beet Goat Cheese Salad from Delish.com can't be beat.

Roasted Beet Goat Cheese Salad

beets,

arugula

avocado, sliced

goat cheese, crumbled

c. chopped toasted walnuts

c. extra-virgin olive oil

c. balsamic vinegar

maple syrup

Kosher salt

Great simple salad and perfect dressing for the beets. This recipe is a keeper!

This salad is really, really good. When I roast my beets, I brush them with olive  oil, then add some chopped fresh rosemary, salt and pepper, and close up the foil packet.  The dressing is really nice— it doesn’t separate.  It’s so thick that it’s better to serve alongside the salad rather than to add to the salad and toss.

This was delicious, definitely going to put in my favourite list of salads 
however my dressing was quite dark and it didn’t look like the picture,

Wonderful, easy salad to compliment steak.  I roasted beets, toasted walnuts and made vinaigrette day before so just had to toss together right before meal.  Easy and elegant!

This salad was a hit with everyone last night. This will be my go-to salad dressing from now on.

That smoky-sweet Chipotle Honey Vinaigrette you love and crave, now made in your own kitchen with easy pantry ingredients. Your new favorite salad dressing!

Chipotle Honey Vinaigrette Recipe (Copycat)

red wine vinegar

adobo sauce ((see notes))

water

cumin

garlic powder

oregano leaves ((see notes))

olive oil rice

Salt and black pepper

In a food processor or blender, combine red wine vinegar, honey, adobo sauce, water, cumin, garlic powder, and oregano. Turn on the processor.

With the motor still running, drizzle in the oil until the salad dressing comes together and emulsifies. Season to taste with salt and pepper (I like 1 tablespoon salt and 1 1/2 teaspoon pepper). Serve immediately or store covered in the refrigerator for up to 4 days.

The salad is fast, easy, ready in 10 minutes, great for lunch or as a dinner side, and full of flavor from the lime-cumin-chili vinaigrette. It’s tangy-yet-sweet and perfectly coats tender chunks of avocado, hearty black beans, and juicy tomatoes, cucumbers, and green onions. Add corn, bell peppers, or queso fresco if desired.

Avocado Black Bean Mexican Salad

black beans,

English cucumber (about half of one large cucumber), diced into 1/2-inch pieces

green onions,

cilantro,

lime juice

olive oil

apple cider vinegar

chili powder

kosher salt,

black pepper,

cayenne pepper,

Salad – Combine all ingredients in a large...

Salad – Combine all ingredients in a large bowl; set aside while you make the vinaigrette.

Vinaigrette – Combine all ingredients in a small...

Vinaigrette – Combine all ingredients in a small jar with a lid and shake vigorously or in a small bowl and whisk together. Taste dressing and make tweaks if necessary according to taste preferences, i.e. more salt, more honey, more chili powder, etc.

Slowly drizzle about half of the vinaigrette over...

Slowly drizzle about half of the vinaigrette over salad and toss gently to combine. You may not use all the vinaigrette depending on preference; extra vinaigrette will keep airtight for many days in the fridge.

Salad may be served immediately or up to...

Salad may be served immediately or up to 1 to 2 days later, noting that avocado will likely oxidize as time passes. I find the flavors marry beautifully after about 4 to 8 hours covered in the fridge, and am willing to compromise the slight color change of the avocado for the enhanced flavor. May be served chilled or at room temp.

A healthy vinaigrette featuring raw apple cider vinegar.

Raw Apple Cider Vinaigrette

garlic (, minced)

lemon juic

raw honey (, as needed for sweetness)

salt and pepper (,

Combine all of the ingredients in glass mason jar, then seal the lid and shake until the honey dissolves and the ingredients are well combined. Adjust flavor to taste, if necessary. For best flavor, allow the dressing to marinate for at least 30 minutes before serving over your favorite greens.

Store leftovers in the fridge for up to a week, and shake well before serving each time.

This is the EASIEST salad dressing to make-bar none. 5 pantry staples and you have a delicious, healthy red wine vinaigrette recipe for salads and sandwiches.

Homemade Red Wine Vinaigrette Recipe

Dijon mustard (or more to taste)

oregano

Salt and black pepper (start with

In a small bowl whisk together olive oil, vinegar, Dijon mustard, and oregano. Season to taste with salt and pepper (I like 1/2 teaspoon salt and 1/4 teaspoon pepper). Store covered in the refrigerator and use within 4 days.

https://content.jwplatform.com/videos/y1r68V8Z.mp4

Homemade Red Wine Vinaigrette Recipe- Culinary Hill

Shaved asparagus salad with fennel, pine nuts, baked goat cheese and a smooth lemon vinaigrette. Asparagus can be served raw, semi-cooked or roasted!Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.

Shaved Raw Asparagus Salad

Asparagus ((preferably thick spears))

½ small Fennel bulb (– thinly sliced)

Oz Goat Cheese ((log))

½ Cup Panko Bread Crumbs

Lemon (- Zest (use

¼ Cup Pine Nuts

Red Pepper Flakes (, to taste)

Salt and Pepper (,

TBS White Wine Vinegar

Lemon

Dijon Mustard

TBS Shallot (– minced)

Cup Extra Virgin Olive Oil

Honey

Salt

Black Pepper

Prepare the Vinaigrette

Prepare the Vinaigrette: Mix all ingredients together in a small container with a tight fitting lid. Shake vigorously to emulsify. Alternatively, you can whisk all ingredients together in a small mixing bowl.

Marinate Goat Cheese

Prep &amp; Marinate Goat Cheese: Cut the goat cheese log into 4 rounds, roughly ¾’’ wide and 1 ounce in weight each. Place rounds into a shallow baking dish and add olive oil. Transfer to the refrigerator and allow to marinate for at least 1 hour, up to 2 days, gently flipping goat cheese over periodically.

Toast the Panko

Toast the Panko: Heat a small sauté pan over medium heat and spray with non-stick cooking spray. Add the breadcrumbs and toast, stirring often, until golden brown and evenly toasted, about 5 minutes. Remove breadcrumbs from heat and transfer to a plate.

Preheat oven

Preheat oven to 375 degrees F. Line a small sheet pan with parchment paper and set aside.

Bread the Goat Cheese

Bread the Goat Cheese: One disk at a time, remove the goat cheese rounds from the olive oil and place on top of the toasted breadcrumbs, pressing to adhere. Flip rounds over and on their sides to completely coat rounds with toasted breadcrumbs. Transfer to prepared baking sheet. Repeat until all four rounds are coated.

Bake Goat Cheese

Bake until soft to touch when gently pressed with fingertip, about 7-8 minutes. Remove from oven and set aside.

Prepare the Asparagus

Prepare the Asparagus: Cut off the tips off the asparagus and place in a large bowl. Holding the woodsy end of the asparagus, use a vegetable peeler to shred, in downwards strokes, asparagus into long strands. Snap off the woody ends and discard. Dice the thin, leftover inward pieces of the asparagus that are too thin to shred and add to the bowl. Add the thinly sliced fennel to the bowl and toss to combine.

Option to cook asparagus

For Raw Salad: Season the asparagus with salt and pepper to taste. For Semi-Cooked Salad: Fill a large bowl with ice water and set aside. Place a large pot of water over high heat and bring to a boil. Season the water with 1 tablespoon of sea salt. Place the asparagus and leeks into a large sieve and lower into boiling water. Boil for one minute, remove and immediately dunk sieve of vegetables into ice bath to stop them from cooking. Allow vegetables to sit in ice bath for at least 1 minute, remove from ice water, drain thoroughly and transfer to a large clean kitchen towel or paper towels and pat dry. For Roasted Salad: Line a baking sheet with aluminum foil and spray with non-stick cooking spray. Preheat oven to 400 degrees F. Roast vegetables for 7-10 minutes, or until desired doneness. Remove from oven and allow to cool slightly.

Assemble Salad

To Assemble Salad: Place asparagus and fennel back into large mixing bowl if you chose to cook them and season with salt and pepper to taste. Add pine nuts, crushed red pepper flakes and lemon zest. Toss to combine. Drizzle in vinaigrette to taste (you can always add more, so start with less) and toss again. Divide salad among serving plates and top with baked goat cheese rounds. Serve with extra vinaigrette on the side. Enjoy.

A super-simple basic vinaigrette appropriate for all lightly dressed green salads.

Simple Vinaigrette Recipe

small shallot, minced (about 2 tablespoons)

white wine vinegar

salt and black pepper

Combine shallot, garlic, mustard, vinegar, and water in a large bowl and whisk to combine. Whisking constantly, slowly drizzle in olive oil. Alternatively, place all ingredients in a tightly sealing jar, seal, and shake vigorously until emulsified. Season to taste with salt and pepper. Vinaigrette will keep in the refrigerator for up to 2 weeks.

Luscious strawberries and creamy avocado mingle in a honeyed lemon vinaigrette to create this simple and elegant salad. Serve it as a light first course or alongside grilled chicken or fish.

Avocado and Strawberries with Honey Vinaigrette

lemon juice

avocados

strawberries

This is more of a guide than a recipe. Here are the essential elements:

 	sliced oranges, any variety you like though Cara Cara and blood oranges are particularly nice
 	citrus-shallot vinaigrette
 	arugula
 	thinly shaved fennel or endive
 	shaved parmesan

A few other ideas: Teri showered her salad with thinly sliced red onions and pomegranate arils, both of which looked striking. When I made this on Instagram Stories, someone messaged me saying her family makes something similar with the addition of salty black olives, which is a classic Sicilian combination.

If you're looking for video guidance, I made the whole salad in Instagram Stories.

This salad, with the addition of a little protein, could be a standalone meal. I've been pulling leftover roasted chicken and tossing it with the greens and fennel. Without the chicken, it's nice aside soup or really any wintry main course.

Teri's Sliced Orange Salad with Arugula, Fennel &amp; Shaved Parmesan

shallots

white balsamic vinegar

oranges

flaky sea salt

fennel

Parmigiano Reggiano

In a small bowl, combine the shallots, salt, and vinegar. Set aside while you peel the oranges.

Slice off the end of each orange. Squeeze the juice from each end into the bowl of shallots and vinegar. Working with one orange at a time, stand it on its flat end. Use your knife to slice down around the orange to remove the skin. Hug the flesh as you slice—it&#8217;s better to lose some flesh in the rind than to have pith clinging to the flesh. Squeeze the rinds into the bowl of shallots and vinegar to extract any juice. Repeat until you&#8217;ve peeled all of the oranges. (Video guidance in Instagram Stories.)

Working with one orange at a time, turn it on its side and slice down crosswise to create 1/2-inch thick slices. Arrange the oranges on a platter. Season with flaky sea salt.

Using a fork, whisk the olive oil into the dressing—it will not be emulsified. Taste. Adjust seasoning with more salt if necessary or more oil for a little less bite. Drizzle a few spoonfuls of dressing over the oranges.

Place the greens and thinly sliced fennel into a large bowl. Drizzle with a few spoonfuls of the dressing. Toss lightly to coat. Taste. Adjust with more dressing or salt to taste.

Pile the greens on top of the oranges. Use a peeler to shave Parmigiano Reggiano over top. Crack pepper to taste over top. Serve with knife and fork.

Store extra dressing in a jar in the fridge or at room temperature if your kitchen is cool. Shake or whisk well before using.

I used to make a similar recipe with the addition of seared shrimp and orange caramelized fennel. Orange and parmesan are such a solid flavor combo.

Balsamic vinaigrette is simple to make and has a perfect balance of tangy, sweet, and herb flavors.

Balsamic Vinaigrette

extra virgin olive oil (light tasting)

balsamic vinegar (or regular)

dark brown sugar

garlic (pressed)

basil

salt (more

tsp black pepper

Combine all ingredients except for olive oil in a large mixing bowl.

Start whisking vigorously until combined and then, slowly drizzling in olive oil. (Drizzling in the oil slowly while whisking will help emulsify the oil and vinegar together.)

Once it&#039;s all incorporated, transfer the dressing into a container with a lid. You can use it right away to store for later.

I recommend giving the vinaigrette up to a day to sit before using it. This will help marinade all ingredients together for better flavor. (You can use the dressing right away if needed, of course.)

It is always best to store the dressing in the refrigerator. Even though there is no dairy ingredients in it, there is still a chance for contamination and growth of bacteria at room temperature. So store this vinaigrette in the refrigerator, in a glass container with an air-tight lid.

Storing:

This vinaigrette should be good for up to 2 weeks when stored in the refrigerator. If you notice that some of the oil separated and solidified in the refrigerator, let it sit on the counter for 30-45 minutes to warm up or take off the lid and pop it in the microwave for just a few seconds. Shake it well before using.

Shelf Life:

This 5 minute Asian salad dressing is simple, tangy and so delicious! Made with sesame oil, rice vinegar, honey and soy sauce, it is great on any type of salad.

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