Fall is in the air and an abundance of pumpkins are everywhere. And while I am sure everyone is seeing tons of pumpkin recipes, this one is exceptional. Really! One of the reasons I love this recipe so much is because I just came up with it on the fly. It’s always fun when you are in the kitchen trying to figure out something to make and then all of a sudden a light goes on in your head?. I had just made something using canned pumpkin and I didn’t want to throw away what was remaining in the can, so I knew I needed to think of something. Waste not, want not, my dad always said. The other reason I L-O-V-E this pumpkin vinaigrette so much is because is tastes absolutely amazing! And I know pumpkin usually makes us think of autumn, but you really “can” (get it… haha) enjoy this year ’round. Seriously…it’s sooooo good! It will have you diving into your fridge for lettuce or something to pour this all over…trust me.
I absolutely love experimenting in the kitchen (obviously…) and also I enjoy finding and trying out new salad dressings. I do buy a good handful, but I have really been enjoying making them myself a lot lately. You can create whatever flavor profile you want, and make as much or as little as you need. Like this Blueberry Tarragon Vinaigrette I made this summer — yum, yum, yum. I love a dressing that really adds a pop! to a salad, don’t you? And it is even better when it works great in other dishes: a tasty addition to wraps, to drizzle over chicken, shrimp or scallops, or to whip up a great sauce for a rice or quinoa bowl (Oooh! Just thought of another recipe I need to try out! Whoop! )
So let’s get to it… You will need to gather your ingredients: canned pure pumpkin (not the pumpkin pie mix one), some olive oil and apple cider vinegar, fresh garlic, and some salt & pepper. Then grab a jar or a blender… I’ll explain later, but for right now you just need something to put everything into.
OK, now we are ready to start making this amazing pumpkin vinaigrette! First, measure out the olive oil and vinegar. I used extra virgin olive oil here, but a lighter olive oil will work perfectly as well. But with the vinegar, if at all possible don’t substitute white wine vinegar, it just won’t be the same. The apple cider vinegar really gives the vinaigrette a more robust flavor.
Now, this next step will depend on you and/or what you have available. I make this vinaigrette using two different methods. I either put a lid on the jar and shake it OR… I throw it in my little Ninja blender. The method I choose depends on the consistency I am going for. Using a blender yields a creamier, smoother consistency, while shaking it in a jar leaves you with a little more texture – you can still see little pumpkin pieces, which I actually like to be honest.
Either way, once all of these flavors blend together, you are going to have a wonderfully bright and delectable pumpkin vinaigrette for your salad. It is really that good. It’s great just on a simple plate of arugula (literally almost ate a whole bag of it!).
You could also put a few tablespoons into either sour cream or yogurt to make a creamy dressing or as a zesty addition to a wrap. Mmmmm….now that would taste so fantastic in a veggie wrap for sure.
What will you do with the leftover pumpkin now??? Well – here are a few options…
1. Make more dressing! It’ll go quickly I bet. or
So now that you have made a delicious and healthy salad, and your skin is glowing from your pumpkin facial…go and have a fabulous day!
- ¾ cup olive oil
- ⅓ cup apple cider vinegar
- ½ tsp grated garlic clove
- ¼ tsp sea salt
- 5 turns fresh ground pepper
- 3 Tbs pumpkin puree (not pie mix)
- Measure out and add olive oil and apple cider vinegar into a jar
- Add in pumpkin puree
- Add in grated garlic, sea salt and fresh black pepper
- Shake in a jar or blend in a blender until desired consistency
- Store in fridge 3-5 days, shake well before using