Perfect Fall Dressing


I love going to the market, grabbing whatever looks good and then coming home and trying to make it all work together, especially during this time of year.. Lately, I’ve been really inspired by all things Fall, the heartiness of the root vegetables and the rustic flavors that pair so nicely with them: ginger, sage, maple and cinnamon.

Adding roasted root vegetables to your salads is a simple way to make it more filling, more nourishing and tastier. Don’t believe me? Give it a try!

Also try these other tips for making a salad that you actually crave.

Here is my go-to salad dressing for this season, make a big jar of it to get you through the week. This dressing goes well roasted sweet potatoes, beets and russet potatoes. I really hope you try this simple, yet delicious dressing.


Maple Dijon Dressing


  • 1/8 cup finely diced onion or shallot (about 1 medium shallot)
  • 1/4 cup red wine vinegar
  • 1/4 cup olive oil
  • 1 teaspoon dijon mustard
  • 1-2 teaspoons maple syrup
  • 1/2 t. salt (adjust to taste)
  • 1/4 t. black pepper



  1. Mix all of the ingredients in a mason jar, cap and shake! 



How to make a salad you will crave

Do you ever crave salads?  I enjoy eating them, but I can't say I ever crave them... until last week that is.  I made a salad that was so good, I couldn't stop thinking about it the next day, and had to make it again. 

What made it so good?

These 5 things: 

  1. You need something warm and soft - like french fries!  Roast some of the veggies you plan to add to your salad - like potatoes, asparagus, broccoli, carrots, or sweet potato.  Drizzle with olive oil, and season with sea salt and black pepper, roast until soft.  This adds a punch of flavor, and the warm veggies softens the entire bowl.  I personally love adding roasted potatoes, it's like having french fries on your salad. 
  2. You need something creamy.  Think soft chunks of avocado.  It is always a good idea to add avocado to your bowl. 
  3. You need something filling. Lentils, quinoa, millet, or even rice. This adds another warm element, and also makes it feel like more than just a salad. 
  4. You need a kick.  I go a little crazy with the black pepper, and/or I add a little cayenne to the dressing. This adds an element that you wouldn't normally expect in a salad, and it warms and energizes the bod. 
  5. You need a complimentary, but not overpowering dressing.  My favorite is a mustard vinaigrette.  It's light, yet full, and doesn't overpower the wonderful flavors in the bowl. 

Oh and one last thing, you need to stop calling it a salad.  "Salad" makes me yawn and crave a juicy burger.  But a Warm and Juicy Vegeta-Bowl, topped with "french fries"?  Yea, that's more like it. 

What do you think? Want to try it out? Here's the actual recipe I made, and I wish I was eating itright now

Warm and Juicy Vegeta-bowl


3 - golden beets
2 - potatoes
1 bunch - asparagus
2 T. - olive oil
1 t. - sea salt
1/2 t. - black pepper
1/2 c. - lentils
6 c. - leafy greens
3 - radishes
1 - avocado

1/2 c. - olive oil
1/4 c. - fresh lemon juice
2 t. - dijon mustard
1 t. - dried thyme
2 - garlic cloves, minced
1 t. - sea salt
pinch - black pepper


  1. Preheat oven to 375. Wash and chop beets, potatoes, (keep skins on if organic) and asparagus. Place on a baking sheet and toss with olive oil, sea salt, and black pepper. Roast in oven for 20 - 30 minutes, until tender. 
  2. Rinse lentils, and place in a pot with 2 c. water. Bring to a boil, reduce to a simmer and cover for 20 minutes.
  3. Place leafy greens in a large bowl with chopped radishes, diced avocado, roasted veggies, cooked lentils, and feta cheese. 
  4. Place dressing ingredients in a jar and shake to combine. Drizzle as much as you'd like on the salad and toss to combine.  

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