Butternut Squash Seed Oil Vinaigrette


1 tsp fresh ginger, peeled and grated
1 clove fresh garlic, finely chopped
1 tsp brown sugar
1 tsp soy sauce
1/4 tsp Black Pepper
1 tsp Dijon mustard
1/4 Cup Extra Virgin Olive Oil
1/4 Cup Butternut Squash Seed Oil


Combine fresh ginger, garlic, brown sugar, soy sauce, black pepper and Dijon mustard in a small bowl. Using a fork or small whisk, slowly add each of the two oils, whisking constantly to form an emulsion and thoroughly combine all ingredients.

We recommend this vinaigrette tossed with fresh greens and roasted pistachios.

Serves 4.

This recipe adapted from Chef Sam Izzo, Simply Red Bistro, Ovid NY via WholeHearted Foods.