Pumpkin Maple Vinaigrette (dairy-free)

You will never use any other dressing this fall after making this Pumpkin Maple Vinaigrette. Ready in a few minutes, this sweet and savory dressing has a delicious fall flavor that is perfect for salads of this season.

Yay! It’s pumpkin everything time of year! It may be hot here in California but the pumpkins for sale at our local stores are giving me all of the fall vibes.

I am so excited to share this new salad dressing with you. It’s been a game-changer in our home as it is a favorite of my friends and family. It’s honestly addicting. I could eat it over every salad, whether fall-themed or not. It’s that tasty.

I can only have so much balsamic vinaigrette, my go-to homemade dressing. With the “pumpkin” season slowly arriving, I love playing around with the season’s flavors. Desperate to switch up my salad dressing routine, I created this easy, mouth-watering dressing to go with all of the autumn salads. From a pasta salad to a green salad, and everything in between, this dressing is going to be on your favorites list from now on.

What are the Ingredients?

With few ingredients, six to be exact, you can whip up this salad dressing in five minutes or less.

Pumpkin-To make this salad dressing quickly, use organic canned pumpkin. You can find this at any local supermarket. I usually like to stock up on it at the beginning of the fall season to keep it on hand.

Extra Virgin Olive oil-You want to use extra virgin olive oil for this vinaigrette. Olive oil is the right choice when it comes to salad dressing recipes. I have not used any other oils nor do I recommend doing so.

Apple cider vinegar-This specific vinegar variety really brings out the fall flavors. You could use red wine or white wine vinegar, however, my top choice is apple cider vinegar. Besides. have you heard of all the benefits ACV has to offer? It’s truly amazing.

Mustard-Use Dijon mustard in this dressing. Yellow mustard will not work. Dijon tends to be in most of my dressing recipes because I enjoy the spice that it offers.

Maple syrup-Use pure maple syrup, not pancake syrup. The maple flavor really gives off the fall vibes in this dressing. Definitely do not replace the sweetener with anything else. Maple syrup is the way to go.

Garlic-Using fresh garlic is always my recommendation. However, if you do not have access to a fresh garlic clove, go ahead and use garlic powder. But, don’t say I didn’t warn you that fresh garlic is ten times better. Haha!

How to Make the Dressing

This is one of the most simple vinaigrette recipes ever. Start by grabbing a mason jar. Place all of your ingredients into the jar. Put the lid on top and give it all a good shake.

I suggest having a little taste to make sure you like the flavors. You could always add additional garlic, salt, pumpkin, or water. Make it how you like it, friend because you are the one eating it, right? At least, that is how I look at it.

How to Store the Vinaigrette

It’s easy to store this dressing. Place the lid onto the mason jar and store the jar in the fridge. Remove the vinaigrette from the refrigerator about an hour before you plan to serve it so that the oil has a chance to liquefy. Give it a good shake and pour. Easy peasy lemon squeezy!

Did you Enjoy the Dressing?

I am so excited to hear all about how much you loved this recipe! Please comment below and rate this vinaigrette. I love reading all about your experiences. Thank you!

I know you will also enjoy my Ultimate Carrot Ginger Japanese Dressing! It’s packed with vegetables, made in the blender, and has the most incredible flavor. You’ve got to give it a try!

Chiptole and Roasted Bell Pepper Vinaigrette is made with chipotle peppers in adobo sauce, lime juice, and red bell peppers and is a true salad game-changer. 

Enjoy!

XOXO

Michelle