Ginger lovers, this salad dressing is for you! It’s warming and bright, but not too fiery. I’m trying to eat more greens between the holidays, so it seemed like the perfect time to share.
This salad dressing recipe is easy to whip up and keeps for a week or longer in the fridge. You’ll need olive oil, apple cider vinegar, a touch of maple syrup, and fresh ginger.
The flavors in this ginger dressing play so well with this season’s fresh produce—think pears or apples, pomegranate, and roasted sweet potato or butternut. Feta or goat cheese, pecans or pepitas would all be nice accents. I can’t think of a green that wouldn’t benefit from a drizzle of it.
You’ve perhaps seen this dressing in my sweet potato, arugula and wild rice salad and pomegranate and pear salad, which are two of my favorite hearty winter salads. If you’re looking for a gingery dressing that would complement a meal with Asian flavors, I’d recommend trying my carrot ginger dressing instead. Please let me know how you like this dressing in the comments!
