Winter Salad With Maple Cider Vinaigrette Recipes

WINTER SALAD WITH MAPLE CIDER VINAIGRETTE

Steps:

• Preheat oven to 350 degrees. Line a baking sheet with aluminum foil.
• Place pecan halves in a small bowl and toss with melted butter.
• In a larger bowl, stir together the sugar and spices. Add the pecans and toss to coat.
• Spread pecans in a single layer on the prepared pan and bake for 10 to 13 minutes, or until lightly browned.
• Cool in pan on a wire rack for 20 minutes, then separate the pecans with a fork.
• In a small bowl, whisk together the apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper. Pour the olive oil into the bowl in a slow stream, whisking as you go until the vinaigrette is well blended and emulsified.
• Combine the salad greens, sliced apple, red onion, and blue cheese in a large salad bowl.
• Drizzle with desired amount of Maple-Cider Vinaigrette, gently tossing to coat.
• Sprinkle with candied curried pecans and additional blue cheese, if desired.

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:

• 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.

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.

CHICKEN SALAD WITH MAPLE VINAIGRETTE

Steps:

• For the vinaigrette- combine the cider vinegar, maple syrup, Dijon mustard, parsley, salt and pepper. Whisk to combine and then whisk in the oil. Set aside.
• Arrange the salad leaves in 4 bowls or on dinner plates.
• Top the salad leaves with the carrots, tomatoes,onion slices and the cucumber slices. Distribute evenly over the salads.
• If your preference is cold chicken in your salad, leave as is. I like to either use warm chicken or warm it in the microwave.
• Arrange the chicken over the 4 salad bowls.
• Next add 5 olives, 1 hard boiled egg and 1 teaspoon of capers to each salad.
• Crumble the pecans with your hands and distribute evenly over the top of the 4 salads.
• Whisk the vinaigrette before pouring some over each salad.
• Optional-can top salad with some snow pea sprouts (or sprouts of your choice) and a little shaved parmesan cheese if desired.

ROASTED APPLE SALAD WITH SPICY MAPLE-CIDER VINAIGRETTE

Steps:

• Preheat oven to 375°. Place apples in a foil-lined 15x10x1-in. baking pan; drizzle with oil and toss to coat. Roast 20-30 minutes or until tender, stirring occasionally. Cool completely., In a small bowl, whisk dressing ingredients until blended. In a large bowl, combine salad greens and dates. Drizzle dressing over salad and toss to coat., Divide mixture among 8 plates. Top with goat cheese and roasted apples; sprinkle with pecans. Serve immediately.

ROASTED BUTTERNUT SQUASH SALAD WITH WARM CIDER VINAIGRETTE

Steps:

• Heat oven to 400°F.
• In a large bowl, combine squash, 2 tablespoons oil, maple syrup, 1 teaspoons salt, and 1/2 teaspoons pepper. toss well, then spread squash evenly over a baking sheet.
• Roast squash until tender, turning once, 15-20 minutes. Add cranberries to pan for the last 5 minutes.
• While squash is roasting, in a samll saucepan, combine apple cider, vinegar and shallots. Bring to a boil over medium-high heat, then cook for 6 - 8 minutes or until liquid is reduced to about 1/4 cup.
• Remove saucepan from heat and whisk in mustard, remaining 1/2 cup olive oil, and remaining 1 teaspoons salt and 1/2 teaspoons pepper.
• Place arugula in a large serving bowl. Add roasted squash mixture, walnuts and parmesan. Spoon just enough vinaigrette over salad to moisten, then toss well.
• Sprinkle with salt and pepper and serve immediately.