Cinnamon Vinaigrette (Edit recipe)

This salad dressing will quickly become your Summer and Fall favorite. It's packed with flavor and layers well with berries and nuts on arugula, or with roasted veggies and kale. It comes together in a flash and it'll make you crave salads again! Not to mention it's fully Paleo, Vegan, and Whole30 compatible.

15 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	175
Fat:	14 g
Carbohydrates:	10 g
Protein:	0 g
Cholesterol:	0 g
Sodium:	244 mg
Fiber:	1 g
Sugars:	9 g
Calculated per serving.

by Pooja Parikh

Serves: 6

Ingredients

6 Tbsp Avocado Oil, (1/4 cup + 2 TB)
2 Medjool Dates, pitted
3 Tbsp Dijon Mustard
4 1/2 tsp Apple Cider Vinegar
1/4 tsp Sea Salt
1 tsp Ground Cinnamon
1-2 Tbsp Water, hot

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Soak pitted dates in hot water for 10 minutes, then discard water.
Add all ingredients to a blender and blend on high until smooth. Start with 1 TB hot water, then add another depending on your desired consistency.
Store in refrigerator for up to 1 week (if it even lasts that long)!