It’s not even officially fall yet, and it will be awhile before Arizona gets its version of fall, but I am already going pumpkin-crazy. I had some leftover pumpkin puree and I knew I’d be making a chopped salad (stay tuned for that), so naturally I wanted to concoct some sort of pumpkin vinaigrette. I have to say, it’s pretty darn amazing!
It’s got everything you could ask for in a dressing. Sweet, tart, savory and a bit of spice. Pumpkin spice 🙂 If you look closely, you can see those little bits of cinnamon, nutmeg and ginger floating around in there. You can, of course, customize the intensity of these to your personal preferences.
Everything goes into the food processor. Soooo easy.
This dressing has all the usual suspects in a vinaigrette…vinegar, olive oil, lemon juice, onion and garlic, etc. But then I kicked it up a notch and added the flavors of fall: pumpkin puree, cinnamon, nutmeg and fresh ginger. I balanced out the acidity with agave syrup and seasoned with salt and pepper.
Voila! Serve over your favorite salad (or even better … our own Harvest Salad – coming soon! )
- 2 Tbl Apple Cider Vinegar (if you like your dressing more tart, add another Tbl)
- 2-3 Tbl Olive Oil (or you could use another oil if you prefer)
- About 3 Tbl of Water (used to thin out the dressing a bit)
- 1/4 tsp Minced Garlic (you could also use garlic powder)
- 1 Tbl Minced Onion (you could also use onion powder)
- 1/3 C + 1 Tbl Pure Pumpkin Puree (NOT pumpkin pie filling)
- 1-2 Tbl Agave Syrup (to taste)
- 1 tsp Ground Cinnamon + more for garnish if desired
- 1/2 tsp Ground Nutmeg
- 1/4 tsp Freshly Grated Ginger (or you could use ground ginger)
- Salt & Pepper, to taste
- Combine all ingredients in the bowl of a food processor and puree. If you want it a bit thinner, you could add a splash more water or oil. We used the water for this.
- Adjust the seasonings to your personal taste. You might prefer a bit more agave, cinnamon or salt and pepper. Make it your own 🙂
- Garnish with a sprinkle of cinnamon.