I am sharing a Maple Walnut Vinaigrette for this month’s #FoodieExtravaganza Maple Syrup theme! The Foodie Extravaganza is a monthly party hosted by bloggers who love food! Each month we incorporate one main ingredient or theme into recipes to share with you. We take turns hosting and this month it’s Lauren of Sew You Think You Can Cook. December 17th is National Maple Syrup Day and Lauren challenged us to bake with, cook with, or make a beverage with maple syrup. (For some international bloggers who can’t find maple syrup, they’ll be joining the fun with honey as a substitute.)
If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you’re a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.
I had such a hard time narrowing down what exactly I would make using maple syrup. My mind automatically tends to go towards sweets, but in this month filled with cookies and other sugary treats I was really craving a salad. I came across our host Lauren’s newly posted recipe for Maple Walnut Vinaigrette and it sounded perfect for the season.
This vinaigrette comes together easily with a quick whirl of the blender. Maple syrup is combined with walnuts, apple cider vinegar, seasonings, and equal parts olive and canola oil to create a sweet and nutty dressing perfect for autumn and winter salads. I paired the vinaigrette with a mixture of lettuce, baby kale, shredded carrots, walnut pieces, and dried cranberries. Lauren served hers with Brussels sprouts, spinach, romaine, walnuts, bacon, and apple.
I love that the dressing stays mixed after sitting in the refrigerator. According to The Yummy Life, the mustard and garlic powder work as natural emulsifiers to keep the vinegar and oils together.
Check out what everyone else made using maple syrup (or honey):
- Basbousa – Egyptian Semolina Cake from Sneha of Sneha’s Recipe
- Bangin’ Breakfast Potatoes from Rebekah of Making Miracles
- Gluten-Free Maple Chestnut Cookies from Caroline of Caroline’s Cooking
- Maple Pecan Bars from Nichole of Cookaholic Wife
- Maple Sugar Cookies from Sue of Palatable Pastime
- Maple Walnut Vinaigrette from Tara of Tara’s Multicultural Table
- Momiji Tempura from Camilla of Culinary Adventures with Camilla
- Overnight French Toast Casserole from Elaine of Cookin and Craftin
- Roasted Maple Glazed Carrots from Wendy of A Day in the Life of the Farm
- Rosemary Maple Glazed Turkey Breast from Lauren of Sew You Think You Can Cook
- The Back Forty Cocktail from Stacy of Food Lust People Love
1/2 cup maple syrup
1/2 cup walnuts
1/4 cup apple cider vinegar
1 teaspoon salt
1 teaspoon ground mustard
1/2 teaspoon white pepper
1/8 teaspoon garlic powder
2 tablespoons extra virgin olive oil
2 tablespoons canola oil
In a blender, add the maple syrup, walnuts, apple cider vinegar, salt, ground mustard, white pepper, and garlic powder. Puree until smooth.
While continuing to blend, slowly pour in the olive oil and canola oil. If the mixture is too thick, blend in a little water to reach the desired consistency.
Pour into a bottle, cover, and refrigerate for up to a week.