This is a creamy bright satisfying dressing that compliments sturdy greens like kale and cabbage or holds up to a composed salad like this CSA salad I made pictured below. It would be delicious in a composed chicken salad with blue cheese.
I used everything from last weeks CSA share for this salad; arugula, roasted beets and squash, apples, eggs and the blob on the bottom is baba ganoush from the eggplants we got last week.
The dressing is super quick to make with leftover roasted squash or pumpkin.
Dressing – makes about 1 1/2 cups
- 1/2 cup roasted squash or pumpkin mashed or pureed
- 1/4 cup vinegar-I used apple cider vinegar
- 1 tbsp maple syrup or brown sugar
- salt and pepper
- 1/2 cup olive oil
Put everything in a mini food processor or in a jar and mix with an immersion blender. Taste and see if you need more salt or sugar or oil if it is too thick.
Three weeks left of CSA! I’ll see you at pickup!
This entry was posted in 2018
, Winter Squash
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