Here are the dressings I’m making on repeat this fall, and the salads that deserve to be drenched in them. A bright Orange Tahini Dressing for anything with roasted squash or sweet potato. Maple Dijon for those grainy kale situations. Carrot Ginger when your salad needs a jolt of life. Just a Little Spicy Tahini for smoky, chili-laced comfort. Parsley Caper when you want something briny and assertive. And a Greek Dressing for the classics that never fail. Think of it as your fall rotation for fall salad mastery with no overthinking required.

P.S. If you are new to making salad dressing from scratch, I recommend reading:

HOW TO MAKE A RESTAURANT QUALITY VINAIGRETTE