Pumpkin Maple Vinaigrette (Easy 5-Minute Dressing)

Name: Pumpkin Maple Vinaigrette (Easy 5-Minute Dressing)
Total time: 5 min
Ingredients: ⅓ cup extra virgin olive oil; ¼ cup apple cider vinegar; 3 tablespoons pumpkin puree (*Use canned pumpkin); 2 tablespoons pure maple syrup; 1 teaspoon Dijon mustard; 1 garlic clove, minced; sea salt to taste

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This easy Pumpkin Maple Vinaigrette is everything I want in a fall salad dressing: slightly sweet, perfectly tangy, creamy from real pumpkin, and ready in just 5 minutes. Made with pumpkin puree, pure maple syrup, apple cider vinegar, Dijon mustard, and simple, wholesome ingredients, it’s the perfect way to give your favorite fall salads a cozy seasonal twist.

Pumpkin maple vinaigrette bottled up and ready to eat.

This Pumpkin Maple Vinaigrette has become my most requested homemade dressing. Every fall, friends and family ask me to make it, especially when I’m serving my Fall Salad because the two have become a bit of a tradition around here.

In fact, that fall salad is probably the salad I’m most known for among my friends and family. I’ve served it at countless fall gatherings, holidays, and dinners, and this creamy, sweet and tangy pumpkin vinaigrette is what truly brings it all together.

After making this dressing countless times over the years, I’ve learned that the secret is getting the sweet and tangy flavors just right. Real pumpkin puree, pure maple syrup, apple cider vinegar, Dijon mustard, and garlic create a dressing that tastes like fall while still being savory enough for salads, grain bowls, and roasted vegetables.

Table of Contents

Spotlight on This Pumpkin Maple Vinaigrette (Easy 5-Minute Dressing)

It tastes like fall: Real pumpkin puree and pure maple syrup give this vinaigrette a subtle sweetness and cozy fall flavor without overpowering your salad.
It’s ready in 5 minutes: Simply add the ingredients to a jar and shake. No blender, food processor, or complicated prep required.
It’s sweet and tangy: Maple syrup balances the apple cider vinegar, while Dijon mustard and garlic add the perfect savory finish.
It’s made with wholesome ingredients: This homemade vinaigrette is made with simple, dairy-free ingredients and no refined sugar, making it a delicious alternative to many store-bought dressings.
It’s incredibly versatile: Drizzle it over leafy green salads, grain bowls, roasted vegetables, or your favorite fall salad. It’s even delicious for dipping fresh, crusty bread.
It’s a friends-and-family favorite: This is my most-requested homemade dressing and the secret behind the fall salad I’m known for among my friends and family.

The Ingredients

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 over garlic powder.

Frequently Asked Questions

How long does this pumpkin maple vinaigrette last in the fridge?

This homemade vinaigrette will stay fresh for up to 5 days in a sealed jar or container. Give it a good shake before serving, as the ingredients may naturally separate.

Can I freeze pumpkin maple vinaigrette?

It is not recommended. Freezing changes the texture and can cause the dressing to separate. For best results, make a fresh batch when you need it.

How to serve Pumpkin Maple Vinaigrette?

My favorite way to serve this dressing is over a hearty fall salad with leafy greens, roasted vegetables, apples or pears, nuts, and seeds. It’s also delicious drizzled over roasted sweet potatoes, Brussels sprouts, grain bowls, or quinoa. And don’t underestimate it as a dip for warm crusty bread!

Can I use pumpkin pie filling instead of pumpkin puree?

I do not recommend it. Pumpkin pie filling contains added sugar and spices that will change the flavor of the dressing. For the best results, use 100% pure pumpkin puree.

Does this pumpkin vinaigrette taste strongly like pumpkin?

Not at all! The pumpkin flavor is subtle and blends beautifully with the maple syrup, apple cider vinegar, Dijon mustard, and garlic. The result is a perfectly balanced dressing that is sweet, tangy, savory, and full of cozy fall flavor.

Why did the vinaigrette thicken in the refrigerator?

This is completely normal. Olive oil naturally thickens and can partially solidify when chilled, and the pumpkin puree also gives this dressing a thicker consistency. Simply let it sit at room temperature for a few minutes and give it a good shake before serving.

Can I make pumpkin vinaigrette ahead of time?

Absolutely! This is a great dressing to make ahead. Store it in an airtight container or mason jar in the refrigerator for up to 5 days. Give it a good shake before serving.

The Instructions

Step one: Place all of the ingredients into a mason jar. This includes pumpkin puree, olive oil, apple cider vinegar, Dijon mustard, maple syrup, garlic, and salt.

Step two: Secure the lid and give it a good shake. Alternatively, you can whisk everything until smooth.

Step three: Serve it immediately over a salad or store it in the fridge. *The dressing can sit out for about an hour before serving.

A fall salad with the pumpkin maple vinaigrette.

Storage

Store leftover pumpkin maple vinaigrette in an airtight jar or container in the refrigerator for up to 5 days. The olive oil may thicken or solidify when chilled. Let the dressing sit at room temperature until it softens, then shake or stir well before serving.

Tips and Modifications

Use pure pumpkin puree. Pumpkin pie filling contains added sweeteners and spices and will change the flavor.

Use pure maple syrup. Skip pancake syrup. Real maple syrup gives you the flavor this vinaigrette was designed around.

Shake it really well. Dijon helps emulsify the oil and vinegar, so vigorous shaking gives you a smooth, cohesive dressing.

Adjust the consistency. Pumpkin naturally makes this vinaigrette thicker than a traditional vinaigrette. If you’d like it thinner, add a small splash of water or additional apple cider vinegar.

Taste before serving. Depending on the acidity of your vinegar and sweetness of your maple syrup, you may want another small pinch of salt or touch of maple syrup.

Make it ahead. The flavor gets even better once the ingredients have had time to mingle. Just remember to bring it toward room temperature and shake before serving.

Try another vinegar. White wine or red wine vinegar can work in a pinch, but apple cider vinegar gives you the most complementary fall flavor.

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