Description
Cherry Vinaigrette Dressing is fruity from the Black Cherry Jam combined with Pumpkin Honey Mustard. The extra virgin olive oil helps to create the perfect balance between sweetness and acidity. Great salad dressing for a salad with seasonal produce from the Autumn season.
Ingredients
Units
Scale
For the Salad:
- 1 package salad mix green
- 1 apple, thinly sliced
- 1 cup shredded carrot
- 1/2 cup yellow cherry tomato
- 1/2 cup red cherry tomato
- 1/4 cup pumpkin seed
- 2 Tablespoons blue cheese
- 1/4 cup green onion
- 4 bacon strips, cooked and crumble
- 1/2 cup dragon fruit, peeled and sliced
- 1 avocado
- 1 dumpling squash
- 2 Tablespoons Maple Syrup
- 2 Tablespoons Greek EVOO
- 1/4 cup pomegranate seeds - optional
- 1/4 cup pumpkin seed - optional
- 1/4 cup walnut, chopped - optional
For Bulgur:
- 1 cup uncooked bulgur
- 2 cups of water
- 1 teaspoon salt
For Cherry Vinaigrette Dressing:
- 1/2 cup Black Cherry Jam
- 4 Tablespoons Greek EVOO
- 2 Tablespoons red wine vinegar
- 2 teaspoons Pumpkin Honey Mustard
- 1/4 teaspoon Sea salt
- 1/6 teaspoon pepper
- 1/2 lemon
Instructions
- Pre-heated oven at 380F degrees
- Cut squash lengthwise and drizzle Pumpkin Spice Syrup, 1 Tablespoon olive oil Oil, salt and Ras El Hanout.
- Cook for 30 minutes. Wait to cool down for about 5 minutes.
- In a medium sauce pan, add 1 Tablespoon olive oil and toasted bulgur for about 2 minutes. Add the 2 cups of hot water. Bring to a quick boil. Then reduce to a simmer and cook for 30 minutes. Wait to cool down for about 5 minutes
- In a large bowl combine the salad ingredients.
- In a separate small bowl whisk vinaigrette ingredients until blended.
- Pour the vinaigrette dressing over the salad.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad Dressing
- Cuisine: American
