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! )
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Pumpkin Vinaigrette {Vegan}
Ingredients
- 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
Instructions
- 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.
Burma Shaw says
This is the perfect fulfillment of a sweet but tangy fall-tasting recipe! The pumpkin flavor was phenomenal! This salad was filling enough to be my own whole dinner at my last sitdown meal with friends. I made a killer batch of the dressing and handed it out to them in canning jars, along with the candied chick peas and salad recipes, as they left for the evening. In the next two days, my voicemail was full- from very happy repeat salad eaters giving thanks. I go to intermittent Northeast (CT) Vegetarian Society meetings and this meal is going definitely to the next meeting! And a huge side dish of the very economical and very tasty candied chick peas. Thanks for the new addition to my favorites file! Burma
aimee says
Burma, thank you so much for the wonderful comments. You really made my day! I’m so glad you enjoyed the recipe 🙂
Jessica says
This looks fantastic! How much agave did you put in? It isn’t listed in the ingredient list.
Can’t wait to make it tonight! I have a huge head of napa cabbage that I think this will work perfectly with…
aimee says
Oops! Fixed that. I used about 1-2 Tbl, but it’s really to taste. I prefer vinaigrette’s a little on the sweeter side. I recommend starting with one, tasting and going from there 🙂
The Wellness Wife says
Always looking for healthier recipes for the holidays. Thanks!