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Description
Vinaigrette commonly combined with roasted butternut squash on a bed of arugula. Rather than use walnut oil, you could also just throw in a handful of chopped, toasted walnuts and add a bit more olive oil.
Ingredients
US|METRIC
4 SERVINGS
- 1/3 cup apple cider vinegar
- 2 Tbsp. pure maple syrup
- 2 Tbsp. shallot (minced)
- 2 Tbsp. Dijon mustard
- 1 1/2 tsp. fresh thyme leaves (chopped)
- 1/3 cup olive oil
- 1/3 walnut oil
- 1 tsp. salt
- 1/2 tsp. freshly ground pepper
- 1 Tbsp. sugar
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Directions
- Combine vinegar, shallot, maple syrup, mustard and thyme into a blender and process to combine.
- With the blender running, add oil in a slow steady stream.
- Stir in salt and pepper
- Add sugar to taste and adjust as needed.
NutritionView More
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230Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories230Calories from Fat180 |
% DAILY VALUE |
Total Fat20g31% |
Saturated Fat2.5g13% |
Trans Fat |
Cholesterol |
Sodium590mg25% |
Potassium80mg2% |
Protein1g |
Calories from Fat180 |
% DAILY VALUE |
Total Carbohydrate12g4% |
Dietary Fiber0g0% |
Sugars9g |
Vitamin A2% |
Vitamin C2% |
Calcium2% |
Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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