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.
Servings: 1.5 cups
Equipment
- 1 mason jar
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
Instructions
- Place all of the ingredients inside a mason jar.
- Secure the lid and give it a good shake.
- Serve it immediately or store it in the fridge. *The dressing can sit out for about an hour before serving.
Notes
*To enjoy the dressing again, remove it from the fridge about an hour before serving. This will help the olive oil that usually hardens in the cold fridge to liquefy. Give it a good shake before serving.
*The vinaigrette will last about 3-4 days in the refrigerator.
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