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Master Vinaigrette

Serves 8.


    This master recipe is the base for the dressings on the following four summertime salads. Tangy, bright, and perfectly sweet, this dressing tastes as good in a bowl of plain leafy greens as it does in our imaginative salads. This makes approximately 1 cup (250 mL) dressing, enough for 2 Tbsp (30 mL) per individual salad.


    Employ this dressing as a dip for raw veggies, drizzle onto grilled fish, toss with pasta, and more—the sky is the limit with this Master Vinaigrette!


    Master Vinaigrette


    • 1/2 cup (125 mL) extra-virgin olive oil
    • 1/4 cup (60 mL) apple cider vinegar
    • 1 Tbsp (15 mL) low-sodium tamari
    • 1 Tbsp (15 mL) maple syrup
    • 1 Tbsp (15 mL) Dijon mustard or grainy mustard
    • 1/2 garlic clove, minced


    Per serving:

    • calories131
    • protein0g
    • fat14g
      • saturated fat2g
      • trans fat0g
    • carbohydrates2g
      • sugars2g
      • fibre0g
    • sodium113mg



    Place all ingredients in sealable glass jar and shake until combined. Refrigerate and store for up to 1 week. Shake before use. The oil may solidify after a couple of days; leave at room temperature for 10 to 15 minutes until it returns to its liquid state before shaking the dressing and using on salad.



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    Pear and Butternut Squash Salad with Ginger, Crispy Sage, and Hazelnuts

    Pear and Butternut Squash Salad with Ginger, Crispy Sage, and Hazelnuts

    Many flavours that complement pears—sage, ginger, maple syrup—also go well with butternut squash, so it makes sense to bring the two together. For this autumn salad, mixed greens are tossed with marinated squash ribbons that serve to dress the salad with spicy, gingery brightness. A juicy yet firm medium-sweet pear, such as red Anjou, works well here, and its vibrant red skin makes a pretty plate alongside butternut squash. The finishing touch is a sprinkling of crispy sage and maple syrup-toasted hazelnuts. Refrigerator tip Treat butternut squash ribbons as you would a dressing, keeping them in the refrigerator until ready to use. They will last a few days in the refrigerator, and you can have them on hand to dress small amounts of lettuce. If, rather than making one large salad, you want to serve individual amounts of this salad, just dress a few leaves with some ribbons; cut up pear and fry sage leaves as you serve.