Maple Balsamic Vinaigrette
Combine all of the ingredients for the salad dressing with an immersion blender, shaker bottle or with a whisk. You want to ensure that the dressing is emulsified - note that you will have more than required for the salad. Set aside.
If you have fresh beets, roast them until they're cooked through. Quarter them and slice them very thinly. Set aside.
Take your walnuts and chop them roughly. Place them in a dry non-stick pan and saute them until they are fragrant.
Start to assemble all of the ingredients; roasted beets, crumbled goat's cheese, roasted walnuts and red onion. Drizzle the salad with the dressing and mix to combine. Continue to add the dressing to taste.
Serve immediately. This recipe is good for 4 main dishes or 6 side salads.
The nutrition facts are calculated for the amount of dressing that will be used - not the entire recipe. You will have about half left over depending on your desired amount of dressing.
For serving size, this would serve 2-4 people as a main dish, though I would recommend adding in tofu, chicken or shrimp to make it a more filling dinner. As a side, the salad would serve 6-8 people.
The dressing will stay good in the fridge for up to two weeks. It may last longer, but always trust your sense of taste and smell to determine if an item is still good to consume.
Calories: 115kcal | Carbohydrates: 14g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 4mg | Sodium: 98mg | Potassium: 225mg | Fiber: 1g | Sugar: 10g | Vitamin A: 539IU | Vitamin C: 11mg | Calcium: 44mg | Iron: 1mg