Healthy Balsamic Vinaigrette
You're gonna want to sop this balsamic vinaigrette up with the biggest lettuce, spinach, or kale leaf in your salad bowl. This amazingly delicious dressing is vegan, oil-free, gluten-free, and soy-free.
Servings: 8
Calories: 64kcal
Equipment
Ingredients
- ½ cup pecans raw and unsalted
- ¼ cup water
- ½ cup balsamic vinegar
- ¼ cup Homemade Date Syrup (or 2 pitted dates soaked in boiling hot water for 5 minutes to soften)
- 1 ½ Tbsp Dijon mustard
Instructions
- Preheat a skillet over medium heat. Add raw unsalted pecans to the dry skillet and warm for 1 to 2 minutes, carefully shaking the nuts around a few times, so they don't burn. Remove from heat and set aside.
- Add the remaining ingredients (water, balsamic vinegar, Simple Homemade Date Syrup, and Dijon mustard) to a mini blender.
- Carefully add warmed pecans to the mini blender with the other ingredients and let sit for 5 minutes. This allows the pecans to cool to room temperature and soften in the liquid.
- After sitting, blend until smooth and creamy. The dressing will be a little warm, adding to the yumminess. Enjoy!
Notes
- Consistency: This dressing will thicken as it sits. So if you want a thinner consistency, add a little water and mix well to combine.
- Leftovers/Meal Prep: Store leftover sauce in an airtight container—such as an 8- or 12-ounce mason jar—for up to four days.
Nutrition
Calories: 64kcal | Carbohydrates: 5g | Protein: 1g | Fat: 5g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 35mg | Potassium: 59mg | Fiber: 1g | Sugar: 4g | Vitamin A: 6IU | Vitamin C: 0.1mg | Calcium: 11mg | Iron: 0.3mg
