Vibrantly-hued, Pumpkin Vinaigrette is finger-licking good salad dressing, can be drizzled on all kinds of fall/autumn salad. This Pumpkin recipe is the perfect addition on your Holiday table or for Thanksgiving family dinner.
How about a deliciously light salad in autumn for lunch, but dressed with the most amazing and flavorful fall tasting pumpkin dressing in every bite!! Sounds Great right?
Although, here in Arizona, there is still a couple of more weeks to go for fall officially. But in grocery stores, fall produces are already beginning to appear.
So this Pumpkin Vinaigrette is a perfect and delicious way to start sharing autumn recipes, It is a perfect way to welcome the new season and a great way to use that fall produces.
This salad dressing is bursting with fall flavors and it’s become a huge hit at our house.
Pumpkin Vinaigrette makes a wonderful side dish and is sure to please a crowd. This recipe is Paleo, Vegan and Whole30 Friendly.
We have been enjoying this dressing on many salads.
Diced apple, Chopped fresh green kale, Pecans, Beetroot, Onion and dried cranberries pairs so well with this finger-licking vinaigrette.
Salads are no more boring when you have dressings like
- Avocado dressing
- Orange vinaigrette
- Mango Salad Dressing
- Creamy Dill Dressing
- Green Goddess dressing
- and this Pumpkin Dressing!
This pumpkin Vinaigrette salad dressing recipe makes a fall dinner parties very special.
Ingredients required to make this Autumn Recipe – Pumpkin Vinaigrette.
- Pumpkin puree – the star ingredient
- Garlic
- Fresh Thyme
- Maple Syrup (You can use Agave or Honey too)
- Yellow mustard sauce
- Black Pepper
- Balsamic Vinegar
- Olive oil
- Salt
How to make Pumpkin Vinaigrette?
Making Pumpkin Vinaigrette is like child’s play. All you need to do is mix all the ingredients in a glass jar with a tight-fitting lid and shake.. shake … shake until all the ingredients are well combined.
That’s it!! The world’s most amazing fall salad dressing is ready! 🙂
Enjoy it in your favorite salad recipe.
Notes and pro-tips
- This recipe is perfect when you have leftover pumpkin puree that’s good and too expensive to toss out.
- Use Pure Maple syrup, not maple-flavored syrup.
- Don’t skip the mustard sauce. It is very important in dressing like this as it acts as an emulsifier.
- You may use Dijon mustard too instead of yellow mustard.
- Add ¼ cup of water if you don’t prefer thick-pulpy kind dressing.
- For a spicy food lover, add Jalapeno, Serrano peppers or Red pepper flakes. It will give a very nice spicy punch.
- Always use good quality extra virgin olive oil for salad dressing. It makes a huge difference.
- You could also put a few tablespoons into either sour cream or yogurt to make a creamy dressing or as a spread to a wrap. That would taste so fantastic in this vegan wrap for sure.
- This dressing freezes well too. Take it into an airtight container in a required serving portion and keep them in the freezer. It stays fresh up to 3 months in the freezer and up to 5 days in the refrigerator. you can also try this ice cube method to store this dressing.
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Pumpkin Vinaigrette
Ingredients
- ¼ cup - Pumpkin puree
- ½ teaspoon - Minced Garlic
- 1 tablespoon - Fresh Thyme Leaves
- 2 tablespoon - Maple Syrup (You may use agave too or Use honey if not vegan)
- 1 tablespoon - Yellow mustard sauce
- ¼ teaspoon - Black Pepper
- 1 tablespoon - Balsamic Vinegar
- ⅓ cup - Olive oil
- Salt
Instructions
- Mix all the ingredients in a glass jar with a tight-fitting lid and shake.. shake ... shake until all the ingredients are well combined.
- That's it!! World's most amazing fall salad dressing is ready! 🙂
- Now, take Kale, Onion, Grated beetroot, pecans, cranberries and apple in a bowl. Add this dressing as little/much as you like.
- Toss them well and serve.
Video
Notes
- This recipe is perfect when you have leftover pumpkin puree that’s good and too expensive to toss out.
- Use Pure Maple syrup, not maple-flavored syrup.
- Don't skip the mustard sauce. It is very important in dressing like this as it acts as an emulsifier.
- You may use Dijon mustard too instead of yellow mustard.
- Add ¼ cup of water if you don't prefer thick-pulpy kind dressing.
- For a spicy food lover, add Jalapeno, Serrano peppers or Red pepper flakes. It will give a very nice spicy punch.
- Always use good quality extra virgin olive oil for salad dressing. It makes a huge difference.
- You could also put a few tablespoons into either sour cream or yogurt to make a creamy dressing or as a spread to a wrap. That would taste so fantastic in this vegan wrap for sure.
- This dressing freezes well too. Take it into an airtight container in a required serving portion and keep them in the freezer. It stays fresh up to 3 months in the freezer and up to 5 days in the refrigerator. you can also try this ice cube method to store this dressing.
Nutrition
Warm Regards,
Dhwani.
Question: you say in the notes to use pure maple syrup, not maple-flavored syrup, but there is no maple syrup in the recipe. Only agave or honey. Is the maple syrup a missing ingredient?
Hi Jennifer,
Yes, I missed to write down the Maple Syrup in ingredients. Thank you for letting me know. I corrected the list. 🙂
I made this vinaigrette and put it on a Roasted butternut squash salad. It was the perfect addition to the salad.
So glad to know 🙂
I just tried this recipe and it tirned out great!i used steamed pumpkin
Awesome! So glad to hear this. Thanks for the feedback 🙂
Yummy! I made this tonight to go with my salad. The dressing wash delish. I’m going to try freezing some of it as I’m the only one who will be eating it. It will pair great with all my fall salads.
So glad to know. Thanks much!
I’d love to make this for a wedding this weekend….could I just as easily throw everything in my Ninja and blend it all up? Or does it get weird if ya do that?
You can certainly do that. Refrain from blending it for too long. Just pulse it a few times. If you blend it for too long, the texture of the dressing will be very thick. I hope this helps.