Studio 5: Creamy MAPLE Dressing & Fall Salad

It was a beautiful Fall Day in Sydney, Nova Scotia...day six of a ten day Fall Colors Cruise.

After over a week of going, going, going, we decided to enjoy a simple stroll in town and a leisurely lunch at a popular restaurant near the dock.

My sister-in-law ordered a Spinach Salad with a Creamy Maple Dressing.  I ordered Lobster.  It was good, but WOW, the Salad dressing was outstanding!  Donna had ordered it on the side, so we kept dipping in it, trying to figure out the ingredients.

I walked out of the restaurant and immediately emailed my producer over at Studio 5 and said if she had a kitchen segment needed, I had something I wanted to share!  Yeah, it was that good. :)

There are several recipes online, but I came up with my own and it's a winner! 

Creamy Maple Dressing

{tangy, slightly sweet and creamy.  Perfectly paired with a Fall Salad}

Mix the following in a jar, then shake to mix.  Store in fridge for 3-4 weeks.

·         5 Tbsp Maple Syrup

·         2 Tbsp Dijon Mustard (grainy or smooth)

·         2 Tbsp White Balsamic Vinegar

·         1/4 Cup Mayonaise

·         3 Tbsp Half & Half

·         1/2 Tsp Kosher Salt

·         1/2 Tsp Freshly Ground Pepper

Of course, we need an actual SALAD for the dressing, so I combined all my favorite Fall food into one glorious salad. 

Fall Salad

Serves 6 generous servings or 12 smaller servings

{A combination of your favorite Fall Flavors, plus colorful & crunchy!}

Fry bacon

slice 6 pieces of bacon into small 1/4" pieces and cook on medium heat until chewy & crispy.  Lay on paper towel to drain off some of the fat.  Let sit at room temperature.

Cook Butternut squash cubes

Pour off excess bacon fat, keep hot and place 2 cups butternut squash (1/2") cubes into pan.  Add generous amounts of salt & pepper.  It will only take 5-10 minutes depending on the size of your cubes.  I like to slightly under-cook my squash, so try one. :)  You're looking for nice golden cubes.  They look like croutons!  

Marinate Red Onion

To take the bitter bite out of onion, slice a 1/4 of a red onion very thinly (or chop) and soak in White Balsamic vinegar while making the salad.  Drain before adding to salad.

Assemble in a bowl or display on a platter

1 bag of pre-washed spinach

half to whole Honey Crisp Apple (sliced thinly or chopped)

1 Pear (sliced thinly or chopped)

1 cup honey roasted Pecans

1/2 cup Shaved or crumbled sharp white cheddar (Bellavatano from Harmons grocery store here in Utah, is perfect.

1/2 cup Craisins (optional)

Finish off salad with a freshly ground pepper.

Serving Options

·     For a dramatic food centerpiece, deconstruct your salad into layers on a long serving trough.

·     For a quick side salad, chop ingredients and toss in a bowl.

·     For a plated salad for a dinner party, toss Spinach & Onions in dressing, then layer rest of the ingredients on a single plate.

·     For a main dish, add a sliced chicken breast on top of salad, OR serve with a soup or grilled sandwich.