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Balsamic Vinaigrette for Roasted Acorn Squash Salad


This recipe for balsamic vinaigrette, adapted from Sara Foster's "Fresh Every Day" cookbook, is a wonderful dressing for her Roasted Acorn Squash Salad.

  • Yield: Makes 1 cup

Photography: not applicable

Source: The Martha Stewart Show, October Fall 2005


  • 4 garlic cloves
  • Sea salt
  • 1 tablespoon Dijon mustard
  • 1/4 cup balsamic vinegar
  • 2 tablespoons red-wine vinegar
  • 1/2 cup extra-virgin olive oil
  • Freshly ground black pepper


  1. Using a mortar and pestle or the flat side of a chef's knife on a cutting board, mash together garlic and 1/2 teaspoon salt to form a paste.

  2. In a medium bowl, stir together garlic paste, mustard, and balsamic and red-wine vinegars. Add oil in a slow, steady stream, whisking until incorporated. Season with salt and pepper.

Cook's Notes

Store refrigerated in an airtight container for up to 1 week.

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