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My Plant-Based Family

Feeding My Family a Whole Food, Plant-Based Diet, On a Budget

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plant-based salad dressing

Virtual Vegan Potluck: Butternut Squash & Quinoa Salad

November 15, 2013 by Holly Yzquierdo 31 Comments

Butternut Squash and Quinoa Salad

Welcome to My Plant-Based Family and the Virtual Vegan Potluck. Today over 100 bloggers are joining forces to entice you with delicious vegan recipes. I signed up to bring a salad. I chose to incorporate two seasonal flavors, butternut squash and fresh cranberries.

If you want to start at the very beginning of the potluck go to Vegan Bloggers Unite! There are buttons at the bottom of this recipe you can follow to progress through the potluck.

Butternut Squash & Quinoa Salad with Oil-Free Cranberry Dressing

aaVVP1

 Ingredients for Butternut Squash & Quinoa Salad 1 serving (dressing recipe below)

  • 2-3 cups of your favorite salad greens
  • 1 cup cooked quinoa
  • 1/2 cup roasted or steamed butternut squash
  • 1 tsp freshly grated ginger
  • 2 Tbsp dried cranberries
  • 1/4 of an onion

Do

  1. Cut onions into rings and cook in a hot skillet, stirring regularly until onions are crispy.
  2. In a medium bowl mix cooked quinoa, squash and cranberries together and carefully stir in grated ginger.
  3. Spoon quinoa mixture over fresh greens. Top with cooked onions and oil-free cranberry dressing.
  4. If desired toss everything together.

Tip: My husband prefers this salad without the onion, feel free to leave it out.

aaVVP2

Oil-Free Cranberry Salad Dressing

Ingredients (2-4 servings)

  • 1/4 cup fresh cranberries
  • 1 Tbsp Red Wine Vinegar
  • 1 tsp freshly grated ginger
  • zest from 1 orange
  • 1/4 cup fresh orange juice
  • 2 Tbsp maple syrup
  • 1/4 cup water
  • 1/4 tsp xanthum gum

Do

  1. Put all ingredients in a blender or food processor (I used my Magic Bullet) and process until everything is smooth.
  2. Taste and add more maple syrup if it is to tart or add more water or juice if dressing is too thick.

Tip: If you don’t have xanthum gum you can get away without it if you do not add the water. The dressing will be more tart and thinner but works great in a tossed salad. You could also add a little corn starch instead.

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In previous potlucks I’ve brought Gluten-Free Pumpkin Muffins, Gluten-Free Apple Muffins and a Lentil Shepherds Pie. If you are just stopping in today for the potluck feel free to look around, maybe checkout my Recipe Page. It is full of Whole Food, Plant-Based Recipes that are oil-free and mostly Gluten-Free.

You can go backward in the potluck to 86 Lemons by clicking the Go Back button below; or journey forward to In Fine Balance by clicking the Go Forward button.

 

Filed Under: Recipes, Salads & Wraps, Sauces, Dips, and Salad Dressings Tagged With: Gluten-Free baking, oil free salad dressing, plant-based salad dressing, quinoa salad, Vegan, Virtual Vegan Potluck, VVP

Sweet & Tangy Salad Dressing (oil-free)

April 30, 2013 by Holly Yzquierdo 43 Comments

sweet and tangy salad dressing

Some people wonder how I get my kids to mounds of greens, let me introduce you to my sweet and tangy secret. This is my Sweet and Tangy Oil-Free Salad Dressing.

 

sweet and tangy salad dressing

I make this salad dressing with pantry staples so it’s inexpensive and lasts a long time. It is also oil-free, gluten-free and vegan.

 salad dressing

Holly’s House Dressing (Sweet & Tangy Salad Dressing)

Ingredients

  • 3 Tbsp apple cider vinegar
  • 3 Tbsp agave nectar
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp dried parsley
  • 1/8 tsp dried paprika
  • 1/4 tsp dried dill
  • 1/2 tsp Italian seasoning (optional)
  • 2 oz water

Do

Add all ingredients to a jar and shake well OR put all ingredients in a blender (I used a Magic Bullet) and whizz.

Serve

I love this dressing on a big salad or a wrap. It is also fantastic in noodle or grain salads. My boys (2 and 4) LOVE it. They beg for salad and salad dressing. It is very thin but still makes a great dip. The spices settle at the bottom of the jar so shake before pouring and refrigerate.

Update: For a thicker dressing at 1/4 tsp xanthum gum!

5.0 from 1 reviews
Sweet & Tangy Salad Dressing (oil-free)
 
Save Print
Prep time
5 mins
Total time
5 mins
 
Author: Holly Yzquierdo
Recipe type: Salad Dressing
Ingredients
  • 3 Tbsp apple cider vinegar
  • 3 Tbsp agave nectar
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp dried parsley
  • ⅛ tsp dried paprika
  • ¼ tsp dried dill
  • ½ tsp Italian seasoning (optional)
  • 2 oz water
Instructions
  1. Add all ingredients to a jar and shake well OR put all ingredients in a blender (I used a Magic Bullet) and whizz.
3.5.3226

 

Creamy Italian Salad Dressing

If you are looking for a creamy salad dressing then let me introduce you to my Creamy Italian Salad Dressing. This dressing is also Oil-free, gluten-free, dairy-free and nut-free!

Filed Under: Frugal, Life with Kids, Recipes, Salads & Wraps, Sauces, Dips, and Salad Dressings Tagged With: Dairy Free, Frugal, gluten free, oil free, oil free salad dressing, Plant Based Diet, plant-based salad dressing, Recipes, salad dressing, Vegan

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