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This salad dressing uses applesauce to emulsify the ingredients and produce a surprisingly thick vinaigrette that is virtually fat-free! Feel free to play with some of the seasonings if you’d like a bit less sweetness. This oil-free dressing goes great with richer fare, since its acidity and tang will cut through the heavier components. For instance, try it on a salad topped with avocado and nuts, or on a salad alongside a nut-based veggie burger or pasta sauce.

From Plant-Powered Families

Ingredients

  • ¼ cup unsweetened applesauce
  • 1 teaspoon mild miso
  • ¼ teaspoon ground cumin
  • ⅛ teaspoon ground cinnamon
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon balsamic vinegar
  • ¾−1 teaspoon Dijon mustard
  • 1 tablespoon pure maple syrup
  • ¼ rounded teaspoon sea salt (or more)
  • Freshly ground black pepper

Instructions

  1. Place the applesauce, miso, cumin, cinnamon, apple cider vinegar, balsamic vinegar, mustard, maple syrup, and salt and pepper in an immersion blender with a deep cup, and blend until very smooth. If using a regular blender, you may need to double the batch for enough blending volume.
  2. Taste and adjust the seasoning. Add another teaspoon or so of maple syrup if you would like the vinaigrette to be sweeter. If you’d like a thinner dressing, simply add a couple teaspoons of water and blend again.

Comments (5)

(4.6 from 5 votes)
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Martha2 weeks ago
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Easy to make. Simply delicious! It takes your salad up a notch or two, or three, or four…

Sue2 months ago
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We love it and use it almost every night. Recipe sounds a little strange, but it’s delicious.

Gillian3 months ago
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I loved this low fat dressing. I did tweak it a bit, adding a small clove of garlic and cutting out one of the tablespoons of apple cider vinegar. I also used date syrup instead of maple syrup as that is what I had to hand. I have bookmarked the recipe and will definitely use again. Brilliant idea to use apple purée and luckily I had a lovely jar of organic apple purée in my cupboard. The dressing (minus one of the tablespoons of vinegar) was tangy and sweet and I served it over a mixed salad of leaves and vegetables.

Stephanie4 months ago
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A delicious, tangy balsamic!

Debra4 months ago
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Good

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Dreena Burton

Dreena Burton has written six cookbooks charting her journey as a plant-powered cook and at-home mother of three. Always passionate about creating nutritious recipes, she is an advocate of using the “vegan basics” (beans, nuts, seeds, whole grains, fruits, and vegetables) to create dishes that are healthy but also very satisfying and delicious! For more on her plant-powered recipes and newest cookbook, Dreena’s Kind Kitchen: 100+ Whole-Foods Vegan Recipes to Enjoy Every Day, visit dreenaburton.com

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