Do you make your own vinaigrette? Why not? Better for you, better for the planet—say goodbye to all those pesky containers—and oh-so-easy. Here’s the how-to for one of my autumn favorites and a few nutrition facts about why you don’t need to ditch the dressing when it comes to salad.

Note. This is part two of my “do it yourself” cooking demo from the Boston Local Food Festival; part one is here. You can also watch me put together a butternut squash salad with dried cranberries, rosemary onions, and chive blossoms and whisk up a walnut vinaigrette to accompany a pear, arugula, and walnut salad.

Dr. P. K. Newby is a nutrition scientist and educator with expertise in the prevention of obesity and chronic diseases through diet and the relations between agriculture, food production, and public health. She brings together her passions for food, cooking, science, and sustainability through her writing and videos to help people eat their way towards better health, one delectable bite at a time. If you like what you see here at The Nutrition Doctor is In the Kitchen, please subscribe to my blog from the home page, become a fan on Facebook, follow me on Twitter, check out my food porn on Pinterest, watch my cooking videos on YouTube, and peruse my recipe page for soups, salads, seafood, sweets, and more. Thanks for reading!