About the Recipe
This fall-inspired dressing is a perfect balance of rich, caramel-like dates, aromatic rosemary, and a smoky kick of chipotle powder. Each pour brings a burst of seasonal warmth, transforming simple salads into an autumnal feast. It’s the perfect way to savor the flavors of fall in every bite.
Ingredients
1/4 cup sunflower seed oil or olive oil
Note: Some people think "seed oils" are unhealthy or bad for you, but I love the flavor of sunflower oil and the way it emulsifies when it's blending, creating a beautifully creamy dressing. Don't believe everything you read on the internet!
1/3 cup balsamic vinegar
2 tbsp champagne vinegar
2 tbsp apple cider vinegar
3 dates, pitted and roughly chopped
1 small shallot, roughly chopped
1 tbsp fresh rosemary, roughly chopped
1/2 tsp oregano
1/2 tsp thyme
1 lemon, juiced
1/2 tsp chipotle powder
Salt, to taste
Black pepper, to taste
Instructions
Step 1
Add all ingredients to a blender and blend on until completely smooth.
Step 2
Taste test repeatedly until you reach the flavor of your dreams. If it's too tangy from the vinegar or citrusy from the lemon, add a little olive oil. If the flavor is a little dull, add more herbs and a pinch of salt. If it's too flat, add lemon. If it's too sweet, add a sprinkle more chipotle powder. Keep tasting and adding little by little.
I love using this as a typical salad dressing, or drizzling it over a fresh batch of roasted vegetables! Last week, I baked a fall blend of root vegetables - potatoes, beets, carrots, parsnips, etc. And then tossed them in this sauce to add an extra punch. The possibilities are endless.