This doesn’t look much like a Fudgy Flourless Red Chili Chocolate Muffin, does it? Because that’s the recipe I was planning on sharing with you. However, some times things don’t go as planned.
After church this afternoon I began preparing a recipe, what I’m calling, a Green Powerhouse Salad with Roasted Brussels Sprouts and Sweet Potato. Although now that I see how long that is, I may have to revise it a bit before posting the recipe. ANYWAY, as I hemmed and hawed over the dressing I wanted to make – tasting, adding ingredients, tasting, changing quantities, tasting – I came up with this {in my opinion} incredibly satisfying Balsamic Almond and Turmeric Salad Dressing!
And while I was secretly, although hesitantly, thrilled with the way it turned out, I wasn’t completely sold until I got the whole salad together, topped it with this sweet-nutty-with-a-touch-of-tang dressing and put it in front of my really hungry husband. Side note: We got home from church around noon and due to my lolly-gagging with the dressing, plus prepping and photographing our salads, we didn’t eat until 3pm – eek!!
Hmm…when I put it like that, maybe I shouldn’t feel so confident in his raving review of the salad and dressing, I mean the poor guy was practically starved…too late now, HE LOVED IT! And not just one of those, “Mmm, this is good” kinda loves, more like “I think this might be my favorite salad ever” and “the dressing is really good” not to mention “you should do a whole post just on the salad dressing” followed by “I’m serious”. Clearly, I was convinced.
What you may not know is that when his mother sent him off to college ten years ago, this guy wouldn’t even touch salad. And now, he’ll eat a big salad, without meat, and loaded with avocado, chickpeas, sweet potato, and more! Don’t get me wrong, if given the choice, he’ll still take the burger, but STILL, he’s come leaps and bounds over where he was when it comes to eating his veggies.
Off subject there, the point is, I had NO intentions of (A.) posting this dressing on its own and (B.) posting this recipe today! But sometimes, I just get excited and go with it. So I put aside the Fudgy Flourless Red Chili Chocolate Muffins for another day and thought what better way to ring in the Spring weather than with a yummy new salad dressing to put with all those greens your eating while getting ready for your bikini body! Or is that just me :)
Anyway, if you’re looking to change up your salad routine, I highly recommend giving this dressing a try. The balsamic and apple cider vinegar give it a slight bite, while the almond butter adds a lovely nuttiness, as the honey contributes the perfect sweetness to perfectly compliment the spice of the smoked paprika {P.S. new to Smoked Paprika and LOVING it!} and turmeric!
Oh and quick disclaimer: While photographing this afternoon, my main objective was to capture the ingredients of the salad, which means I didn’t get any pictures of the ingredients for the dressing, nor did I get any exceptionally good photos of the dressing. My focus was the salad. But with the encouragement of my Business Manager (a.k.a. husband), I decided to give this Balsamic Almond and Turmeric Dressing the attention it deserves and devote a whole post to it. All this to say, please forgive the lack of creativity in the pictures!
These last few pictures are a little preview of the Green Powerhouse Salad with Roasted Veggies {there, that was a bit shorter}, stay tuned for the full recipe later this week!
- 1 tbsp balsamic vinegar
- 1 tbsp apple cider vinegar
- 1 tbsp extra virgin olive oil
- 1.5 tbsp honey
- 1.5 tbsp almond butter
- 3 tbsp greek yogurt, plain
- 3 tbsp water
- ¼ tsp garlic
- ¼ tsp smoked paprika
- ½ tsp turmeric
- Add all ingredients to bowl and whisk until smooth, creamy texture.
- OR add all ingredients to food processor or NutriBullet and blend until smooth.
- Makes approximately ¾ cup or six servings.
- Store in refrigerator up to one week.
I love everything about this salad…it has all of my favorites: chickpeas, avocado, sweet potatoes, and eggs…yum! and this dressing…oh my! Cannot wait to try it and jazz up my lunch salads!
Thank you Taylor – these are all my favorites, too! Although I was satisfied and full, I was definitely sorry to see the bottom of the bowl! I’m sure you can figure out the salad by the pictures, but I’ll share the full post later this week :)
And Brussels sprouts! I forgot those were in it too and those are definitely a favorite too…it’s like you read my mind :)
Utterly amazing. Made this for my girlfriend for a lunch and she called it “ambrosia”. It is a keeper, thank you.
Ahhh, I’m so glad to hear that, you’ve made my day! Thank you!! :)
Hi Kaylee!
We made this salad dressing recipe last night and it was great! We used unsweetened coconut yogurt to keep it vegan, thanks for the awesome recipe!
Hi Sarah, I am SO glad you tried the recipe and enjoyed it! That is music to my hears, thrilled you were able to keep it vegan.
Thanks for sharing!! :)
We tried this and it was outstanding, so much in one bowl all our favorites. Like one of your readers I can make it vegan for my daughter in law but she is now moving away and expanding old avenues. Would be perfect except bean for my Keto husband. Just came upon your site will visit more.
Hi Cheryl, I’m thrilled to hear you tried and loved the salad dressing, thank you so much for taking the time to leave your feedback! :)
This person is claiming your work as her own. https://www.facebook.com/Ambersdivinecafe/photos/a.1036411439744495.1073741828.1035987453120227/1121332887919016/?type=3&theater
Thank you Leslie!! I really appreciate you letting me know, it looks like she has removed the page, and likely due to your efforts, thank you again!!
Wow – impressive! Finally made it, my taste buds are cheering! Have some left over plain whole wheat pasta, gotta try it on that too! Thanks for a real keeper ?
Thrilled to hear it Lesli! Thank you for taking the time to share!:)
Can you recommend something to use instead of greek yogurt for vegans? This recipe sounds so delicious, but I don’t eat dairy. Thanks.
Hi Jodi! Hmm…perhaps you could try coconut yogurt and add maybe a 1/4 tsp of lemon juice? I haven’t had coconut yogurt before but from what I read online it sounds like it can be used as a decent substitute. It seems it might be a touch sweeter than plain yogurt which is why I suggested the lemon juice. Let me know if you give this a try and how it turns out! :)