One of my contributions to the Thanksgiving table this year will be the salad. In keeping with the fall inspired flavors I will be dressing the salad with my Roasted Walnut Vinaigrette. This dressing is the perfect combination of salty and sweet with roasted walnuts and rich balsamic glaze. Best part is, it’s both paleo and whole30 approved!
- ¾ cup roasted walnuts (I roasted mine dry in the oven at 350 degrees for 10-12 minutes)
- ⅓ cup balsamic vinegar
- 2 tbsp balsamic glaze
- ¼ tsp salt
- 2 tsp dried oregano
- ¼ tsp garlic powder
- ⅔ cup olive oil
- In a food processor combine roasted walnuts, balsamic vinegar, balsamic glaze, salt and garlic powder.
- Pulse to combine.
- Slowly pour in olive oil while machine is running.
- Store in an airtight container in the fridge.